Italian Herb Wheat Paratha Recipe – Easy Flatbread Delight

Last Updated on 4 months by Neha Deshmukh

Italian Herb Wheat Paratha Recipe – Easy Flatbread Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to spice up your regular roti routine. I stumbled upon this Italian Herb Wheat Paratha recipe a while back, and it’s been a family favourite ever since. It’s a fun fusion – the comforting familiarity of a paratha with a surprising burst of Italian flavour. Trust me, it’s easier than it sounds, and the results are so worth it!

Why You’ll Love This Recipe

This isn’t your everyday paratha. It’s a delightful twist on a classic, bringing together the warmth of Indian flatbreads with the aromatic flavours of Italian herbs. It’s quick to make (perfect for busy weeknights!), incredibly versatile, and honestly, just a little bit special. Plus, who doesn’t love a good fusion dish? You’ll be surprised how well these flavours complement each other!

Ingredients

Here’s what you’ll need to whip up these flavourful parathas:

• 1 cup wheat flour (approx. 140g)
• 1 tablespoon oil (approx. 15ml)
• 1 tablespoon Italian seasoning
• Salt to taste
• Ghee (or oil) as needed for cooking

Ingredient Notes

Let’s talk ingredients for a sec! Using atta (whole wheat flour) is key here – it gives the parathas that lovely, rustic texture. Ghee adds a beautiful richness and flavour, but if you’re looking for a lighter option, oil works just as well.

And the Italian seasoning? That’s where the magic happens! You can use a store-bought blend, or even make your own with dried oregano, basil, rosemary, and thyme. It’s a surprisingly delicious combination with wheat, and it really elevates the humble paratha. I find it adds a lovely aroma to the kitchen while cooking too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the wheat flour, salt, and oil. Gradually add water, a little at a time, and mix until you form a smooth, non-sticky dough. It should be soft but not too sticky.
2. Cover the dough and let it rest for about 30 minutes. This allows the gluten to relax, making the parathas softer. Trust me, don’t skip this step!
3. Now, knead the rested dough for a couple of minutes. Divide it into 5 equal balls.
4. Roll each ball into a thin disc, about 6-7 inches in diameter.
5. Brush the rolled disc with ghee (or oil), then sprinkle evenly with Italian seasoning and a little flour.
6. Starting from one edge, roll the disc tightly into a log shape.
7. Using a sharp knife, slit the log lengthwise, leaving one end intact. This is the fun part!
8. Gently twist and coil the slit dough into a spiral shape.
9. Lightly flatten the coil and roll it out again into a slightly thicker paratha – about 8 inches in diameter.
10. Heat a hot tawa (flat griddle) and cook the paratha with a little ghee or oil on both sides until golden brown and crispy.

Expert Tips

• Don’t over-knead the dough, or the parathas can become tough.
• Rolling the parathas thinly is key to achieving a flaky texture.
• Use medium heat while cooking to ensure the parathas cook through without burning.
• A sprinkle of flour while rolling prevents sticking.

Variations

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

• Vegan Adaptation: Simply substitute the ghee with oil throughout the recipe. It works beautifully!
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for roti/paratha making. You might need to adjust the water slightly.
• Spice Level: Add a pinch of red chili flakes to the dough for a little kick. My friend loves this one!
• Festival Adaptation: These parathas are fantastic as part of a festive breakfast spread, especially during Diwali or Holi.

Serving Suggestions

These Italian Herb Wheat Parathas are incredibly versatile. They’re delicious served hot with a cheesy dip (a little cream cheese mixed with herbs is amazing!), a side of dal, or even just a dollop of yogurt. I sometimes serve them with a simple tomato chutney for a bit of tang.

Storage Instructions

Leftover parathas can be stored in an airtight container at room temperature for a day or two. To reheat, simply warm them on a tawa or in a microwave.

FAQs

Let’s answer some common questions:

• What type of flour is best for making parathas? Whole wheat flour (atta) is traditionally used and gives the best texture.
• Can I make the dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.
• How can I achieve a flaky texture in my parathas? Rolling the parathas thinly and using enough ghee/oil while cooking helps create flaky layers.
• What is the best way to store leftover parathas? Store them in an airtight container at room temperature.
• Can I freeze the rolled paratha logs before cooking? Yes, you can! Place the logs on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!