Ghee Paratha (Flaky Indian Flatbread)
Ghee paratha is a delicious, flaky flatbread made with layers of dough and pure ghee. It pairs wonderfully with curries, pickles, or even a simple cup of chai.
Ingredients:
- 2 cups whole wheat flour
- ½ teaspoon salt
- 2 tablespoons pure ghee (for dough)
- ½ cup water (or as needed)
- Additional ghee for cooking and layering
Instructions:
- Prepare the dough:
- In a mixing bowl, combine the whole wheat flour and salt.
- Add 2 tablespoons of ghee and mix until the mixture resembles breadcrumbs.
- Gradually add water and knead into a soft, smooth dough. Cover with a damp cloth and let it rest for 20-30 minutes.
- Divide the dough:
After resting, divide the dough into equal-sized balls (about 6-8, depending on the desired size). - Roll and layer:
- Take one dough ball and roll it out into a thin circle using a rolling pin, about 6-8 inches in diameter.
- Spread a small amount of ghee evenly over the surface of the rolled-out dough.
- Fold the dough into a fan shape or roll it into a spiral, then flatten it slightly and roll it out again into a circle. This creates layers.
- Cook the paratha:
- Heat a skillet or tawa over medium heat. Place the rolled-out paratha on the hot skillet.
- Cook for about 30 seconds, then flip. Spread a small amount of ghee on the cooked side.
- Flip again and spread ghee on the other side. Cook until both sides are golden brown and crispy, pressing lightly with a spatula for even cooking.
- Repeat the process:
Repeat the rolling and cooking process for the remaining dough balls. - Serve:
Serve the ghee parathas hot with your favorite side dishes like curry, yogurt, or pickles.
These ghee parathas are a treat for any meal and can be customized with fillings like mashed potatoes, paneer, or spinach for added variety. Let me know how they turn out!
