Whole Wheat Paratha Recipe – Easy Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Paratha Recipe – Easy Indian Flatbread

Hey everyone! If you’re anything like me, you absolutely love a good paratha. There’s just something so comforting about a warm, flaky paratha with a dollop of butter or a side of your favorite curry. I remember learning to make these with my grandmother – it took a few tries to get the hang of the rolling and puffing, but it was so worth it! Today, I’m sharing my go-to whole wheat paratha recipe with you. It’s super easy, and I promise, you’ll be making these again and again.

Why You’ll Love This Recipe

This whole wheat paratha recipe is a winner for so many reasons. It’s simple, uses ingredients you probably already have in your pantry, and delivers that classic, satisfying paratha flavor and texture. Plus, whole wheat flour adds a lovely nutty taste and a boost of fiber. It’s a fantastic everyday bread that’s way more interesting than plain roti!

Ingredients

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

• 1 cup Whole Wheat flour (approx. 120g)
• 1 pinch Salt
• 2 tsp Oil (approx. 10ml)
• as needed Wheat flour (for dusting)
• as needed Oil (for frying)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality whole wheat flour (atta) really makes a difference. It should be finely ground for the best texture.

Traditionally, ghee (clarified butter) is used in parathas for a rich flavor, but any cooking oil works well – I often use sunflower or canola oil. My mom always used mustard oil, which gives a really authentic, pungent flavor, but it’s a bit of an acquired taste!

And did you know parathas aren’t just a North Indian thing? Different regions have their own variations. Some add yogurt to the dough, others use different flours, and the fillings… oh, the fillings! We’ll get to those later.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, mix together the whole wheat flour and salt. Add the oil and rub it into the flour with your fingertips until it resembles breadcrumbs. This is key for a soft paratha!
2. Gradually add warm water, a little at a time, and knead to form a soft, non-sticky dough. Don’t add too much water at once – you can always add more, but you can’t take it away!
3. Once the dough comes together, cover it and let it rest for 15-20 minutes. This allows the gluten to relax, making the parathas easier to roll.
4. Now, divide the dough into 6 equal balls.
5. Take one ball and roll it into a small circle. Brush lightly with oil and fold it into a triangle. This layering is what gives parathas their flakiness.
6. Dust the triangle with flour and gently roll it out into a larger triangle, being careful not to break the layers.
7. Heat a tawa (griddle) over medium heat. Place the paratha on the tawa and cook until small bubbles start to form.
8. Flip the paratha and apply a little oil to the cooked side. Press gently around the edges with a spatula to help it puff up evenly.
9. Cook until golden brown spots appear on both sides. Repeat with the remaining dough balls.

Expert Tips

• Don’t over-knead the dough: Over-kneading can make the parathas tough.
• Warm tawa is key: Make sure your tawa is hot enough before you start cooking.
• Gentle rolling: Roll the parathas gently to avoid breaking the layers.
• Press to puff: Don’t be afraid to press around the edges with a spatula – this really helps them puff up!

Variations

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

• Vegan Option: Simply use a plant-based oil instead of ghee.
• Gluten-Free Adaptation: Try using a gluten-free flour blend, like a mix of rice flour, potato starch, and tapioca starch. You might need to adjust the water amount.
• Spice Level: Add a pinch of chili flakes to the dough for a little heat. My friend loves adding a sprinkle of garam masala too!
• Festival Adaptations: During Holi, we sometimes add a little bit of color to the dough for fun! And for Lohri, we make a big batch of parathas with a sweet filling.

Serving Suggestions

Parathas are incredibly versatile! They’re amazing with:

• Your favorite Indian curries (dal, chole, aloo gobi…)
• A simple yogurt dip (raita)
• Pickle (achar)
• Chutney (mint, coriander, mango…)
• Even just a dollop of butter!

Storage Instructions

Leftover parathas can be stored in an airtight container at room temperature for a day or two. To reheat, simply warm them up on a tawa or in a dry pan. You can also freeze them! Wrap each paratha individually in plastic wrap and store them in a freezer bag for up to a month.

FAQs

Let’s answer some common questions:

What is the best way to prevent parathas from becoming hard? Don’t overcook them! And make sure to brush them with oil or ghee while they’re still warm.

Can I make the dough ahead of time? Absolutely! You can make the dough a few hours in advance and store it in the fridge. Just bring it to room temperature before rolling.

What kind of oil is best for making parathas? Any neutral-flavored oil works well. Sunflower, canola, or vegetable oil are all good choices.

How do I get the paratha to puff up evenly? Make sure your tawa is hot enough, and press gently around the edges with a spatula.

Can I freeze leftover parathas? Yes! Wrap them individually and store them in a freezer bag for up to a month.