Paratha (पराठा) — Flaky Indian Layered Whole Wheat Flatbread

• 300 gwhole wheat flour (atta)
• 6 gfine sea salt (about 1 tsp)
• 15 mlneutral oil (about 1 tbsp)
• 180 mlwater (warm, about 3/4 cup)
• 45 gghee (about 3 tbsp, divided)

Instructions

1. 1

   Make the dough by mixing the whole wheat flour and salt in a wide bowl until evenly combined. Add the oil, then pour in the warm water and mix until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough for 6–8 minutes until smooth, elastic, and only slightly tacky. Cover the bowl and rest the dough for 20 minutes so the bran hydrates and rolling becomes easier.

3. 3

   Divide the rested dough into 6 equal portions (about 83–85 g each) and roll each into a smooth ball. Keep them covered to prevent drying while you shape the parathas.

4. 4

   Shape the first paratha by dusting a ball lightly with flour and rolling it into a thin circle about 18–20 cm wide. Brush or smear about 1 tsp (5 g) ghee over the surface, then sprinkle about 1 tsp (5 g) flour evenly to help define layers.

5. 5

   Create layers by folding the circle into a long strip like a fan (accordion folds) about 2–2.5 cm wide. Coil the strip into a tight spiral (like a cinnamon roll), tuck the end underneath, then rest it for 5 minutes to relax the gluten before rolling again.

6. 6

   Roll the coiled dough gently into a round paratha about 16–18 cm wide, dusting with flour only as needed to prevent sticking. Keep the pressure even so the layers stay intact and the bread doesn’t tear.

7. 7

   Heat a tawa or cast-iron skillet over medium-high heat for 3 minutes until properly hot. Place the rolled paratha on the dry pan and cook for 35–45 seconds until small bubbles appear and the underside shows light brown spots.

8. 8

   Flip the paratha and spread about 1 tsp (5 g) ghee on the cooked side while the second side cooks for 35–45 seconds. Flip again, spread another 1 tsp (5 g) ghee on the second side, and cook 20–30 seconds per side more, pressing gently with a spatula to encourage puffing and crisp layers.

9. 9

   Transfer the paratha to a plate and lightly crush it between your palms (carefully, it’s hot) to separate the layers and enhance flakiness. Repeat shaping and cooking with the remaining dough balls, keeping cooked parathas wrapped in a clean towel to stay warm.