Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 2-3 minutes per side

Paratha is a crispier and richer version of chapati cooked on a griddle with ghee. They are very thin and are stacked up like crêpes.

Before kneading the dough, mint leaves, a pinch of salt and some paprika or cumin seeds are sometimes added.

The parathas are piled on a hot plate and served right away. If you’re not serving them immediately, wrap them in foil and reheat them just before serving.

There are also stuffed parathas:

• filled with red lentils and spinach
• filled with cauliflower and ginger (phool gobi paratha)
• filled with daikon and green chiles (muli ke paratha)
• with ground meat (kheema paratha)
• with potatoes (aloo paratha)
• with yogurt, etc.

Making the basic dough

1. Combine the flour and water into a dough; mix in the oil or ghee and the desired seasonings;
2. knead for 8 minutes until the dough is smooth and elastic;
3. cover with a damp cloth and let rise for 1 hour at room temperature.

Finishing and cooking

1. divide the dough into 6 balls; dust your work surface with a little flour; place each ball of dough on the work surface and sprinkle with a little flour;
2. roll each ball out gently to form an oval about 20 cm (8”) long – if the dough sticks to your rolling pin, add a little more flour, using as little as possible, otherwise the bread will be too dry;
3. push the sides of the dough in at the centre to give it the shape of an “8”; fold in half to form two layers and roll out with a rolling pin;
4. place on a circular griddle or heavy skillet in which you have heated a little ghee or oil; cook over moderately high heat; when brown spots appear, after about 2-3 minutes, turn, brush with ghee or oil and cook the other side; press the dough down well with a wooden spatula, especially around the edges so they don’t curl up, and to encourage the formation of bubbles that give the paratha its light crispy texture.

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Photo: Namaskaar Inc.