Whole Wheat Paratha Recipe – Easy Layered Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Paratha Recipe – Easy Layered Indian Flatbread

Hey everyone! If you’re anything like me, there’s just something incredibly comforting about a warm, flaky paratha. I remember learning to make these with my nani (grandmother) – it took a few tries to get the layers just right, but the reward was always worth it. Today, I’m sharing my go-to whole wheat paratha recipe with you. It’s easier than you think, and perfect with your favourite curry or a simple dollop of yogurt.

Why You’ll Love This Recipe

This recipe is all about simplicity and flavour. We’re using whole wheat flour for a healthier, more rustic paratha. It’s incredibly versatile – you can enjoy it for breakfast, lunch, or dinner. Plus, the layered texture is just so satisfying! It’s a staple in Indian households for a reason, and once you make it, you’ll understand why.

Ingredients

Here’s what you’ll need to make these delicious parathas:

• 2 cups whole wheat flour (approx. 240g)
• 3/4 – 1 cup water/milk (180-240ml) – start with ¾ cup and add more as needed
• 2 tablespoons ghee/oil (30ml)
• 1 teaspoon salt (5g)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

Whole Wheat Flour Varieties

You can use different types of whole wheat flour, also known as atta. Chapati atta is finely ground and works beautifully for soft parathas. If you can find it, luchha atta is even finer and will give you extra flaky layers.

Ghee vs. Oil – Which to Use & Why

Traditionally, ghee (clarified butter) is used for making parathas. It adds a lovely richness and flavour. But, if you prefer, you can absolutely use any neutral-flavoured oil like sunflower or vegetable oil. I sometimes use a mix of both!

The Role of Salt in Paratha Dough

Don’t skip the salt! It might seem like a small thing, but it really enhances the flavour of the paratha.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the whole wheat flour and salt. Add the ghee or oil and mix well with your fingertips until the flour resembles breadcrumbs. Gradually add the water/milk, kneading to form a soft, pliable dough. It shouldn’t be sticky, but it shouldn’t be too dry either.
2. Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for 15-20 minutes. This allows the gluten to relax, making the parathas softer. Trust me, this step is important!
3. Divide and Roll: Divide the dough into equal portions (about the size of a golf ball). Roll each portion into a smooth ball.
4. Layer It Up: Lightly dust your work surface with flour. Roll each ball into a circle, about 6-8 inches in diameter. Now comes the fun part! Brush the rolled circle with a little ghee or oil. Fold the circle in half, then in half again (like a triangle), or into a square. Dust lightly with flour.
5. Cook to Golden Perfection: Heat a griddle or tawa over medium heat. Gently place the folded paratha on the hot griddle. Cook for about 1-2 minutes per side, pressing gently with a spatula. Brush with ghee or oil while cooking. Cook until golden brown spots appear on both sides.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect paratha:

Achieving the Perfect Flaky Layers

The key to flaky layers is gentle folding and using enough ghee/oil during the rolling and cooking process. Don’t be afraid to be generous!

Troubleshooting Sticky Dough

If your dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.

Preventing Parathas from Puffing Up

Parathas don’t always puff up, and that’s okay! It depends on the gluten development and the heat. If you want to encourage puffing, try pressing gently around the edges of the paratha while it’s cooking.

Rolling Technique for Even Thickness

Practice makes perfect! Try to apply even pressure when rolling to ensure the paratha is of uniform thickness.

Using the Right Heat for Cooking

Medium heat is your friend. If the heat is too high, the paratha will burn before it cooks through. If it’s too low, it will become hard and dry.

Variations

Want to switch things up? Here are a few ideas:

Vegan Paratha

Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.

Gluten-Free Paratha (Using Alternative Flours)

You can experiment with gluten-free flours like rice flour, sorghum flour, or a gluten-free all-purpose blend. You might need to adjust the amount of liquid.

Spice Level – Adding Chili & Other Spices

Add a pinch of red chili powder, turmeric, or cumin powder to the dough for a flavour boost. My friend, Priya, loves adding a little garam masala!

Festival Adaptations (Lachha Paratha for Special Occasions)

For special occasions, make lachha paratha – even more layers! Roll the dough very thinly after folding and use more ghee between each layer.

Serving Suggestions

Parathas are incredibly versatile. Here are a few of my favourite ways to enjoy them:

• With a hearty aloo gobi (potato and cauliflower curry)
• Served with a cooling yogurt dip (raita)
• Alongside a spicy chana masala (chickpea curry)
• Simply with a dollop of homemade pickle

Storage Instructions

Leftover parathas can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3 days. Reheat on a griddle or in a microwave.

FAQs

Let’s answer some common questions:

What is the best flour to use for soft parathas?

Chapati atta is a great choice for soft parathas.

Can I make the dough ahead of time?

Yes, you can! Just make sure to cover it well and prevent it from drying out.

How do I get parathas to puff up?

Gentle pressure around the edges while cooking can help. But don’t worry if they don’t puff up – they’ll still taste delicious!

What can I serve with paratha besides curry?

Yogurt, pickles, chutneys, or even a simple scrambled egg are all great options.

Can I freeze leftover parathas?

Absolutely! Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 2 months.

Enjoy making these parathas! I hope this recipe brings a little bit of Indian comfort food into your kitchen. Let me know how they turn out in the comments below!