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Flaky, Layered Indian Paratha Recipe

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★★★★★

4.8 from 92 reviews

This recipe guides you through making authentic flaky, layered Indian paratha flatbreads. Combining all-purpose flour, yogurt, and oil to create a soft dough that rests and coils, the parathas are then pan-cooked on a hot cast-iron skillet for a deliciously crispy, flaky texture. Perfect as a breakfast treat or accompaniment to curries, these parathas are buttery, flaky, and layered to perfection.

Ingredients

Scale

Dough Ingredients

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

For Rolling and Cooking

  • 4 tbsp melted butter

Instructions

  1. Prepare the Dough: Stir together the flour and salt in the bowl of a stand mixer. In a separate bowl, mix warm water, yogurt, and vegetable oil, then add this liquid mixture to the flour. Stir by hand to form a shaggy dough.
  2. Knead the Dough: Attach the dough hook and knead in the mixer for 3 minutes. The dough will be sticky, which is normal. Wet your hands slightly and remove it from the mixer. Alternatively, knead by hand for 5-7 minutes until smooth.
  3. Divide and Rest the Dough: Lightly oil a bench scraper or knife, divide the dough into 8 equal portions, cover with a cloth, and let them rest for 1 hour.
  4. Roll and Shape the Dough: Flour your work surface and roll out one dough portion thinly without worrying about shape. Brush with melted butter and roll up from a long edge into a cylinder.
  5. Stretch and Twist: Stretch and twist the rolled dough to create a long, skinny rope-like shape.
  6. Coil and Rest Again: Coil the dough rope into a snail shape, pinch the end to secure, flatten slightly, and let rest another hour. Optionally refrigerate up to 48 hours, bringing dough back to room temperature before cooking.
  7. Cook the Paratha: Flour the surface again, roll out coiled dough thinly, then gently stretch with your hands. Preheat a cast-iron skillet over medium-high heat for 5 minutes. Place the rolled dough in the skillet, flip when golden spots appear (30-60 seconds), and continue flipping every 20 seconds while pressing gently to encourage puffing.
  8. Separate the Layers: Remove cooked paratha and place on a cutting board. While still warm, scrunch it slightly to help the flaky layers separate and become more visible.

Notes

  • The sticky dough is normal and easier to handle with slightly wet hands.
  • Resting the dough twice is key for flaky, layered results.
  • Frequent flipping promotes puffing and even cooking.
  • You can refrigerate the coiled dough for up to 48 hours; just return to room temperature before cooking.
  • Using a cast-iron skillet ensures proper heat retention for a better crust and puff.

Keywords: Paratha, Indian flatbread, flaky paratha, layered bread, Indian bread recipe

Find it online: https://servedbynora.com/flaky-layered-indian-paratha-recipe/