Crispy, Flaky Layered Paratha

Ingredients

• 3 cup All-purpose flour
• 1.5 cup Lukewarm water (Adjust as needed to form the dough.)
• 1 tbsp Salt
• 1 tsp Powdered sugar
• 1 tbsp Oil (Use 2–3 tablespoons total; 1 tablespoon is applied during the first resting period, with additional oil used for the greased tray as needed.)
• 0.5 cup Melted ghee (Clarified butter; use 1–2 tablespoons while layering and apply more after the paratha turns golden brown.)
• 1 tbsp All-purpose flour (Use 1–2 tablespoons more only if the dough is too sticky.)

Steps

1. 1

   Combine the all-purpose flour, salt, and powdered sugar in a large mixing bowl. Mix well.

2. 2

   Gradually add the lukewarm water, adjusting the amount as needed, and bring the mixture together into a dough.

3. 3

   Knead the dough for 10 minutes, until it becomes smooth. If it is too sticky, knead in 1–2 tablespoons additional flour.

4. 4

   Apply 1 tablespoon of oil over the dough. Cover the bowl and let the dough rest for 30 minutes.

5. 5

   Divide the dough into 4–6 equal balls. Place the balls in a greased tray, cover, and let them rest for 20 minutes.

6. 6

   Roll each dough ball into a thin circle approximately 6–7 inches in diameter. Avoid overworking the dough while rolling.

7. 7

   Apply 1–2 tablespoons of melted ghee over the rolled dough.

8. 8

   Cut the dough into approximately 3-inch strips and fold the strips into layers.

9. 9

   Roll out each layered portion, join it with the next layer to form one dough ball, and let the folded dough ball rest for 20 minutes.

10. 10

    Roll the rested, folded dough ball again into a thin circle.

11. 11

    Heat a non-stick pan or griddle over medium heat.

12. 12

    Place one rolled paratha on the heated pan and cook for 2–3 minutes per side, until golden brown.

13. 13

    Apply melted ghee once the paratha is golden brown. Repeat the rolling and cooking process with the remaining dough balls.

14. 14

    Serve the parathas warm.

Notes

The source states 3–4 minutes of cooking per paratha and a total time of 1 hour. It also recommends lukewarm water, a full 10-minute knead to develop gluten, a 30-minute rest to relax the gluten, melted ghee for a flaky texture, and avoiding overworking the dough while rolling. The exact amount of ghee applied during cooking and the detailed folding pattern are not further specified.

Nutrition per serving

• breakfast
• flatbread
• vegetarian
• South Asian
• pan-fried
• crispy
• make-ahead dough