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How to Make Paratha

The foundation for this common Indian flatbread is the same dough that is used for chapati—atta, or durum wheat flour, mixed with water. The key difference, which creates the paratha’s signature layers, is rolling and folding the dough in a triangle. The chewy flatbread is then dry-cooked in a skillet until puffy and golden. See the recipe for Paratha (Indian Layered Flatbread) »

Using your hands, mix 3¼ cups atta (durum wheat flour) with 1¼ cups water in a bowl until a soft dough forms. Knead dough briefly until smooth, 1-2 minutes.

Divide dough into fourteen 2-oz. balls. Working with 1 ball of dough at a time, dip ball in additional flour and using a rolling pin, roll into a 5" circle.

Fold circle in half; brush with ghee.

Fold in half again, making a small triangle.

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Re-roll dough into 5" triangle, using additional flour as needed.

Heat a tawa (flat Indian skillet) or a 12" cast-iron skillet over high heat. Cook dough, flipping once, until puffed and golden, 1-2 minutes. Transfer paratha to a plate and brush with additional ghee if you like; serve hot.