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Fluffy Homemade Paratha Recipe with Perfect Layers Recipe

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3.9 from 10 reviews

  • Author: Molly
  • Total Time: 1 hour 35 minutes
  • Yield: 8 parathas

Description

This authentic Paratha recipe creates flaky, buttery Indian flatbreads that are perfect for breakfast or as a side to any meal. Made with simple ingredients like all-purpose flour, yogurt, and melted butter, the dough is kneaded, rested, rolled, and cooked on a hot skillet until golden and layered. The technique of twisting and coiling the dough followed by frequent flipping while cooking ensures a beautifully puffed and layered texture.

Ingredients

Dough Ingredients

  • 4 cups all-purpose flour
  • 2 ½ tsp kosher salt
  • 1 cup warm water
  • ½ cup yogurt
  • 6 tbsp vegetable oil

For Cooking

  • 4 tbsp melted butter, for brushing

Instructions

  1. Prepare the Dough: Stir together the all-purpose flour and kosher salt in the bowl of a stand mixer. In a separate bowl, mix the warm water, yogurt, and vegetable oil. Add this wet mixture to the flour mixture and stir by hand until it forms a shaggy dough. Attach the dough hook to the mixer and knead the dough for 3 minutes. The dough may be sticky; wet your hands slightly to handle it easily and then remove it from the mixer. Alternatively, you can knead it by hand for 5-7 minutes until smooth.
  2. Divide and Rest the Dough: Lightly oil a bench scraper or knife and divide the sticky dough into 8 equal portions. Cover the dough pieces with a clean cloth and let them rest for 1 hour to allow gluten development and easier rolling.
  3. Roll and Shape the Dough: Flour your work surface and roll out one piece of dough thinly. Don’t worry about getting a perfect shape. Brush the dough evenly with melted butter and roll it tightly from one long edge into a cylinder.
  4. Coil and Rest Again: Stretch and twist the rolled dough to make a long, skinny rope, then coil it into a snail shape, pinching the end to secure it. Flatten this coil slightly and let it rest for another hour. For extended preparation, you can refrigerate the coiled dough for up to 48 hours but be sure to let it come back to room temperature before proceeding.
  5. Cook the Paratha: Flour your work surface again and roll out one coiled dough piece into a thin circle. Gently stretch the paratha further with your hands for even thinness. Preheat a cast-iron skillet over medium-high heat for about 5 minutes. Place the rolled-out paratha in the hot skillet. When you see golden spots appear on the underside (after 30-60 seconds), flip it. Continue flipping every 20 seconds, pressing gently with a spatula to encourage puffing and cooking evenly until golden and cooked through.
  6. Separate the Layers: Remove the cooked paratha and place it on a cutting board. While still warm, gently scrunch the paratha to help the layers separate and become more visible, enhancing its flaky texture.

Notes

  • Using a cast-iron skillet is recommended for even heat distribution and the best crust.
  • Frequent flipping during cooking helps create characteristic puffed layers.
  • Resting the dough twice improves gluten development and dough elasticity for flaky parathas.
  • You can refrigerate the coiled dough for up to 2 days, but always bring to room temperature before rolling and cooking.
  • These parathas can be served with yogurt, pickles, chutney, or curry dishes.
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 15 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://recipeglimpse.com/fluffy-homemade-paratha-recipe-with-perfect-layers-recipe/