Paratha

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup plain yogurt
• 1/2 cup warm water
• 1/2 cup ghee or unsalted butter, softened
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander

Steps

1. 1 In a large bowl, combine flour and salt. Mix in yogurt and enough warm water to form a soft dough.
2. 2 Knead the dough for about 5 minutes until smooth. Cover and let rest for 15 minutes.
3. 3 Divide the dough into 8 equal portions. Flatten each portion into a disc.
4. 4 Mix cumin and coriander. Stuff each disc with a small amount of the spice mix and a teaspoon of ghee, then seal tightly.
5. 5 Roll each stuffed disc into a 6-inch circle.
6. 6 Heat a skillet over medium heat. Cook each paratha for 2-3 minutes per side, or until golden brown and puffed.
7. 7 Brush each cooked paratha with a little melted ghee.
8. 8 Serve warm.

Equipment

• Mixing bowl
• Rolling pin
• Skillet

Variations

• Add grated paneer for a cheesy twist.
• Incorporate finely chopped cilantro for a fresh flavor.

Substitutions

• Substitute ghee with coconut oil for a dairy-free option.
• Use buttermilk in place of yogurt for tangier flavor.

Pairings

• Raita
• Mango pickle
• Chana masala

Nutrition

Tips

• For extra flaky layers, chill the dough for 30 minutes before rolling.
• Use whole wheat flour for a healthier twist.

Storage

Store in an airtight container for up to 3 days. Reheat in a skillet over low heat.

Freezing: Freezes well for up to a month. Thaw at room temperature and reheat in a skillet.

Serving Suggestions

• Serve with yogurt or a spicy pickle for a refreshing contrast.
• Pair with a hearty vegetable curry for a satisfying meal.

FAQ