Madhur Jaffrey’s Plain Square Paratha Recipe
Written by MasterClass
Last updated: Sep 18, 2023 • 3 min read
Parathas use the same dough as chapatis and are also made on the griddle, but they are thicker, richer, and more substantial than chapatis. Plain parathas have oil or ghee (clarified butter) brushed between layers of folded dough. Parathas are savory and can be served with any meal. At breakfast, you might eat them alongside yogurt, whipped butter, or Indian pickle; at lunch or dinner, they are wonderful with vegetables and meats.
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What Is a Paratha?
A paratha is a layered Indian flatbread made by brushing a simple whole wheat dough with oil or ghee in between folds. The paratha is then rolled out, making a thin, pliable bread with a flaky, flavorful crumb. Paratha, just like a plain chapati or roti, is an unleavened bread made from finely ground whole wheat flour and cooked on a flat griddle or frying pan known as a tava or tawa. In India, plain parathas are served with any meal, usually as an accompaniment to meat and vegetable dishes, or alongside a spread of chutneys, yogurt, and pickles for breakfast.
The word “paratha” refers to the layers of cooked dough that make up the dish: “Parat” means layer, and atta means flour. Variations include stuffed parathas like aloo paratha (filled with spiced potatoes), gobi paratha (stuffed with grated cauliflower), and paneer paratha (filled with cheese). Parathas can also be formed into different shapes—this recipe makes squares, but you can also try spirals or triangles.
Madhur Jaffrey’s Plain Square Paratha Recipe
makes
prep time
15 mintotal time
1 hr 35 mincook time
20 minIngredients
- 1
Combine the ata and salt in a large bowl. Add 1 teaspoon of oil or ghee, and stir to incorporate. Slowly mix in the lukewarm water, kneading until the dough is soft and not too sticky. Lightly flour your work surface. Turn the dough out of the bowl, and knead it until it is smooth and pliable, about 10 minutes. Transfer the kneaded dough to a clean bowl, drizzle it with a bit of oil, and turn the dough to coat it. Cover the dough with a damp kitchen towel, and allow it to rest for 30–60 minutes. (Alternatively, if you’re planning ahead, place the dough in the refrigerator overnight. Allow it to return to room temperature before using.)
- 2
After 30–60 minutes, turn out the dough and knead it a few more times. Using a bench scraper or a sharp knife, divide the dough into 6 equal portions. Form each portion into a ball, and place the balls on a plate. Cover the balls with a damp towel to prevent them from drying out.
- 3
Warm a 12-inch cast-iron skillet over medium heat. While it heats, place the remaining oil or ghee in a small bowl with a pastry brush, and have additional ata nearby for dusting as needed. Once the surface of the skillet begins to smoke, remove the skillet from the heat.
- 4
Lightly flour your work surface, and remove 1 dough ball from beneath the damp towel. Flatten it slightly, then use a rolling pin to roll it out into a 6-inch round, dusting it with flour as you work and flipping the paratha frequently to prevent it from sticking.
- 5
Brush the surface of the paratha with oil or ghee, then fold the upper third of the round to the center. Brush it with oil or ghee again. Fold the bottom third so that it overlaps the first, and brush it with oil or ghee. Fold each end of the rectangular paratha toward the center to create a square shape; brush the folds with oil or ghee.
- 6
Press down lightly to flatten, and continue dusting, flipping, and rolling until the square is 6 inches across.
- 7
Return the pan to medium heat, and give it 1 minute to heat. Slap the paratha between your palms a few times to remove any excess flour, then slap it onto the center of the skillet.
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