Whole Wheat Paratha Recipe – Easy Indian Flatbread for Curries

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Paratha Recipe – Easy Indian Flatbread For Curries

Hey everyone! If there’s one Indian flatbread that always feels like a warm hug, it’s a paratha. Seriously, is there anything better than a flaky, golden paratha with a dollop of homemade pickle or creamy yogurt? I remember learning to make these with my nani (grandmother) – it took a few tries to get the hang of the rolling and folding, 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 for a comforting weeknight meal or a festive brunch!

Why You’ll Love This Recipe

This whole wheat paratha recipe is a winner for so many reasons. It’s incredibly versatile – you can enjoy it plain, or stuff it with your favorite fillings (more on that later!). Plus, it’s made with simple ingredients you probably already have in your pantry. And honestly, the aroma of a paratha cooking on the tawa (griddle) is just… magical. It instantly makes your kitchen feel cozy and inviting.

Ingredients

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

• 2 cups whole wheat flour (approx. 240g)
• 1-2 teaspoons oil or ghee (approx. 5-10ml)
• ?? teaspoon salt (a generous pinch, around 1/4 tsp)
• ?? cup water (approx. 180-200ml, start with less and add more as needed)
• As required oil or ghee for roasting

Ingredient Notes

Let’s talk ingredients for a sec! Using whole wheat flour (atta) is key here. It gives the parathas a lovely nutty flavor and a slightly rustic texture. It’s also much healthier than using refined flour.

Now, about the oil vs. ghee – this is really a matter of preference. Ghee (clarified butter) adds a richer, more traditional flavor, and makes the parathas extra flaky. But oil works perfectly well too, especially if you’re looking for a lighter option. I often use a neutral oil like sunflower or canola.

And finally, folding techniques! There are so many regional variations. Some people prefer a simple triangle fold, while others go for a more intricate square or layered fold. Don’t worry too much about getting it perfect – the taste will be amazing no matter what!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the whole wheat flour, salt, and oil or ghee.
2. Gradually add water, a little at a time, and start mixing. You want to form a soft, pliable dough.
3. Now comes the fun part – kneading! Knead the dough for about 5-7 minutes until it’s smooth and elastic. This is important for soft parathas.
4. Cover the dough with a clean, damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making the parathas easier to roll.
5. Divide the dough into medium-sized balls (about the size of a golf ball).
6. On a lightly floured surface, roll each ball into a 4-inch circle.
7. Spread a little ghee or oil over the circle. Then, fold it into your preferred shape – triangle or square are the most common.
8. Dust the folded paratha with flour and roll it again into a 6-7 inch disc or square. Be gentle!
9. Heat a skillet or tawa over medium heat. Place the paratha on the hot surface and cook for a minute or two, until you see golden brown spots appear.
10. Flip the paratha and apply a little ghee or oil to both sides. Cook until golden brown and slightly puffed up.
11. Serve hot!

Expert Tips

• Don’t over-knead the dough. While kneading is important, overdoing it can make the parathas tough.
• Resting the dough is crucial. Seriously, don’t skip this step!
• Use a hot tawa. This ensures the parathas cook evenly and get those beautiful golden brown spots.
• Don’t press down too hard while rolling. Gentle pressure is key to keeping the parathas flaky.

Variations

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

• Vegan Option: Simply use oil instead of ghee. It works beautifully!
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. You might need to adjust the amount of water slightly.
• Spice Level: Add a pinch of chili flakes to the dough for a little kick. My friend, Priya, loves doing this!
• Festival Adaptations: During festivals, we often serve parathas with special curries like chole (chickpea curry) or aloo ki sabzi (potato curry).

Serving Suggestions

Parathas are incredibly versatile! Here are a few of my favorite ways to serve them:

• With a side of creamy yogurt.
• Paired with a spicy pickle.
• Served alongside a hearty curry.
• Enjoyed with a simple cup of chai.

Storage Instructions

Leftover parathas can be stored in an airtight container at room temperature for up to 2 days. Reheat them on a tawa or in a microwave. They’re best enjoyed fresh, though!

FAQs

How do I prevent the parathas from becoming hard?

The key is to not overcook them and to use enough oil or ghee while cooking. Also, make sure you’ve kneaded the dough well and allowed it to rest.

What is the best way to knead the dough for soft parathas?

Knead the dough with the heel of your hand, using a push-and-fold motion. This develops the gluten and creates a smooth, elastic dough.

Can I make the dough ahead of time?

Yes, absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.

What’s the difference between a paratha and a roti?

Both are Indian flatbreads, but parathas are typically made with whole wheat flour and have layers created by folding, making them richer and flakier. Rotis are usually thinner and made without layers.

How do I get the paratha to puff up?

Make sure your tawa is hot enough and that you’re applying enough ghee or oil. Also, don’t poke the paratha while it’s cooking!