Plain Indian Paratha
Plain sada Paratha is one of the most commonly made flatbreads in most Indian households. Made with just a handful of everyday ingredients—whole wheat flour (atta), water, salt, and a touch of ghee, it offers endless possibilities for variations.
Servings 10 Parathas
Equipment
- 1 Mixing Bowl
- 1 Stove Top
- 1 Skillet or Tawa
Ingredients
- 1 cup Whole Wheat Flour
- ½ cup Water Might need a bit less
- 2 tbsp Oil
- Salt to Taste
- ½ tsp Ajwain or Carrom Seeds
Instructions
- Start by mixing the whole wheat flour with some salt and a tablespoon of oil in a large mixing bowl.1 cup Whole Wheat Flour, 2 tbsp Oil, Salt to Taste
- Rub the oil well into the flour. You may add a teaspoon of ajwain or carrom seeds to aid digestion and add some flavor to the parathas½ tsp Ajwain or Carrom Seeds
- Now add some water and start bringing it together into a soft dough. Rub some oil on the dough so that it doesn't dry out and leave it covered for 15-20 minutes½ cup Water
- Meanwhile, prepare the filling in case you are planning to make stuffed Parathas
- Before you start making the parathas, knead the dough gently once again to make it soft and supple
- Now you may proceed with your parathas. To make perfect paranthas, roll out the dough as thinly as possible. Layer them into shapes
- Fry the paranthas over medium heat so they cook evenly without burning or leaving them undercooked.
- Flip the paranthas frequently to ensure that both sides cook evenly.
- Use fillings that are easy to roll: If you are adding a filling to your paranthas, make sure it is smooth and easy to roll so that the paranthas don't tear.
- To avoid dry, hard paranthas, don't overcook them. They should be golden brown on both sides.