Posted by: EatFree

>> Vegan, Vegetarian

These are a traditional Indian unleavened, pan-fried whole wheat flat bread used for scooping curries, dals, and the like.   Sometimes they are made with a blend of whole wheat flour that may not be 100% whole wheat and sometimes white flour is added.  The type and ratios of flour used can vary from household to household.  Here I used a mixture of 100% all purpose whole wheat flour and 100% whole wheat pastry flour as per usual so the integrity of the wheat berry can be kept intact as much as possible.


  • 1 cup 100% stone ground whole wheat pastry flour
  • 1.5 cups 100% stone ground all purpose whole wheat flour
  • Salt to taste
  • 4 tablespoons oil, divided


  1. Combine flours and salt thoroughly.  Add 2 tablespoons of the oil and distribute evenly throughout flour until flour looks crumbly.
  2. Add a little bit of warm water at a time until a soft dough forms.  Knead for 3 to 5 minutes.  Cover with damp cloth and let rest for 30 minutes.
  3. Heat tawa (cast-iron flat griddle).  Divide dough into 8 equal balls and then shape into flat rounds.  Roll out to less than 1/8 inch even thickness (about 6 inch diameter rounds.)
  4. Cook one first side for about 10 seconds or until bubbles start to appear.  Flip over, drizzle about ½ teaspoon of remaining oil around perimeter of paratha, and press down with flat spatual.  Cook for another 10 seconds.  Repeat this process about 2 to 3 times (using a total of no more than 1.5 teaspoons of oil per paratha) or until rawness in dough is gone.  (It is really important that you don’t keep the paratha on one side for too long and that you keep patting down.   This will ensure a tender paratha.)
  5. Keep parathas warm and covered in a tortilla warmer (or any insulating container) until ready for eating.  Repeat for rest of dough balls and enjoy with your favorite Indian side dish!


This entry was posted on Sunday, January 22nd, 2012 at 2:08 am and is filed under Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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