Paratha, the flaky flatbread everyone should know how to make.

By Ethan Chlebowski · 90 min

Ingredients

Instructions

1. Mix the flour, salt and oil until the oil coats the flour evenly. Add the water and mix by hand until no dry flour is left in the bowl.
2. Cover and rest the dough for 15 minutes.
3. Knead for about 5 minutes until the dough passes the gluten window test.
4. Weigh and divide the dough into 8 pieces for larger parathas or 10 for smaller ones. Spread them on a plate, cover and rest for 15 minutes.
5. Dust the surface and rolling pin with flour. Roll each piece as thin as you can, until slightly translucent. Spread some softened ghee over it and sprinkle a little flour on top.
6. Fold the dough over itself in roughly 1-inch increments to make a long rectangle with several layers. Roll the layered rectangle into a tight coil and seal the end.
7. Press each coil down flat and repeat with the remaining pieces. Rest for 15 minutes.
8. Dust with flour as needed and roll each coil into a circle about 8 inches (20 cm) across. Cook each one right after rolling it.
9. For the first cook, heat a pan over medium-low heat, cook each paratha 2-3 minutes per side until no dry spots remain, then cool on a wire rack.
10. Once cooled, store the parathas in a container or freezer bag with parchment between them, and freeze until needed.
11. To reheat from frozen, heat a pan over medium with some ghee or oil. Cook until crisp and golden on one side (a few dark spots are good), flip and brown the other side. Eat right away.
12. Alternatively, melt some ghee in a pan over medium heat, add the paratha and cook until golden brown on one side, flip and cook until the other side is golden brown.
13. Keep cooked parathas wrapped in foil for a short time before serving, and eat them warm.

Summarized from Ethan Chlebowski's video. Watch it for the details.