Traditional Ghee Paratha

Method

A soft flatbread with flaky layers, pan-seared until characteristic brown spots appear. The texture alternates between crispy edges and a soft center infused with clarified butter.

1. 1

   In a mixing bowl, combine the wheat flour, atta flour, and sea salt. Gradually pour in the mineral water while kneading by hand until the dough is supple, smooth, and no longer sticks to the sides. The dough should feel elastic under your palm.

2. 2

   Cover the dough with a damp cloth. Let it rest at room temperature to relax the gluten, which will make rolling easier without the dough shrinking back.

3. 3

   Divide the dough into 4 equal balls. Roll out one ball thinly with a rolling pin. Brush the surface with melted ghee. Fold the dough like an accordion or roll it up to create layers, then coil it into a spiral before rolling it out again into a disc.

4. 4

   Heat a pan over medium-high heat. Place the dough disc in the pan. When small bubbles appear on the surface, flip it over. Brush the cooked side with ghee and press lightly with a spatula to encourage puffing. The paratha should be golden brown on both sides.