December 20, 2020

Whole Wheat Paratha

Whole wheat paratha is an Indian flatbread made with whole wheat flour, salt, oil, and water. Whole wheat paratha is made in layers and formed into a triangle shape, and then roasted on a hot griddle with ghee or oil. It is one of the easiest parathas to make. It is a versatile dish and can be served with any curry, dal, chutney, or pickle.

Whole wheat paratha can be made in various ways, such as with a white flour as well. Roll it into a round, square or triangular shape for some variation. You can add carom seeds to the dough to make ajwain paratha, add some cumin to make jeera paratha, and you can stuff different fillings inside the dough to make stuffed paratha.

What Is Paratha?

Paratha is a very popular flatbread in the Indian subcontinent. Parathas are thicker flatbreads than roti and phulka and can be made with whole wheat flour or white flour. There are two types of parathas – plain and stuffed. Plain paratha can be made by forming layers and applying oil or ghee between each layer. Later, roll it to form the desired shape and cook it. Stuffed paratha is made by stuffing a filling of spiced vegetables, paneer, and cheese. Parathas can be either cooked on a hot griddle or in a tandoor.

Ingredients

Wheat flour
Salt
Oil

Whole Wheat Paratha Step By Step Recipe

In a bowl, add wheat flour, salt, and oil. Add water as needed little by little to form a smooth dough. The dough should be soft but not too loose or you will need to add more flour while rolling it. This will make your parathas hard. Once the dough is formed, spread a few drops of oil, cover the bowl, and keep aside for 15 minutes.

Knead the dough for 2 minutes and divide it into 8 equal balls.

Meanwhile, preheat a griddle on medium high heat. Make sure you are not heating it too much or too little.

Take one ball, dust some flour on it, and roll it into a round shape around 4-5 inches.

Spread some oil over it with your fingers and fold it into a half circle. Now, the oily side will be inside the dough.

Now spread some oil over the half circle and fold it again to form a triangular shape.

Dust some flour on both sides of a triangle. Keep rolling the triangle without losing its shape into a big triangle. Roll all sides uniformly so the paratha will get cooked evenly.

Once the griddle is hot, transfer the paratha onto it. Spread some oil over the paratha and let it cook till you see small bubbles on the top.

Next, flip it to the other side(the side with the oil) and let it cook till you see light brown spots. Spread some more oil on the top.

Flip the paratha again and cook the half cooked side by pressing it gently while cooking. Once you see brown spots, remove it from the griddle and serve it hot.

You can line a cheesecloth or a paper towel in an airtight container. Stack up parathas one over another.

Condensation will form underneath each stacked paratha. The cheesecloth or paper towel will absorb the water preventing the parathas from getting soggy.

You can roll the rest of the parathas while cooking paratha on a griddle once you are expert in making them which will save some time.

How To Store Whole Wheat Parathas?

Whole wheat parathas taste best when served fresh.

You can store wheat parathas in an airtight container for up to 3 days when the temperature is cooler. On hot days you can store them for 1 day.

You can store plain parathas in a refrigerator in an airtight container for up to 4 days.

Reheat the parathas on a skillet. Keep them in a plate, cover with a damp paper towel, and heat in the microwave for 10-15 seconds before serving.

Wheat parathas freeze very well for 3 months. You can place a parchment paper between each paratha and store them in a ziplock bag.

Thaw them on a countertop for 10-15 seconds and reheat them on a griddle before serving.

How To Serve Whole Wheat Parathas?

You can serve whole wheat parathas with any curry, dry sabzi, and dal.

Serve them with your favorite pickle, green chili pickle, pear chutney, apple chutney, dry garlic chutney, or dry peanuts chutney.

You can simply add some more ghee and eat as is when they are just out of the griddle.

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Whole Wheat Paratha

Mayura

Perfect to enjoy with curry and dal!

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Prep Time 10

Cook Time 30

resting time 15

Total Time 55

Course Main Course

Cuisine Indian

Servings 8 paratha

Calories 160 kcal

Ingredients

2 cups Wheat flour
1/8 tsp Salt or as required
2 tsp Oil
Oil/Ghee for frying paratha
3/4 cup Water add more water around 2 tbsp if needed

Instructions

In a bowl, add wheat flour, salt, and oil. Add water as needed little by little to form a smooth dough.
Once the dough is formed, spread a few drops of oil, cover the bowl and keep aside for 15 minutes.
Knead the dough for 2 minutes, divide the dough, and make 8 equal balls.
Meanwhile, preheat a griddle on medium high heat. Make sure you are not heating it too much or too little.
Take one ball, dust some flour, and roll it into a round shape around 4-5 inches.
Spread some oil over it with your fingers and fold it into a half circle. Now, the oily side will be inside the dough.
Now spread some oil over the half circle and fold it again to form a triangular shape.
Dust some flour on both sides of a triangle. Keep rolling the triangle without losing its shape into a big triangle.
Once the griddle is hot, transfer the paratha onto it. Spread some oil over it and let it cook till you see small bubbles on the top.
Next, flip it to the other side(the side with the oil) and let it cook till you see light brown spots. Spread some more oil on the top.
Flip the paratha again and cook the half cooked side by pressing it gently while cooking. Once you see brown spots, remove it from the griddle and serve it hot.
Repeat the steps with the rest dough balls.

Notes

The dough should be soft but not too loose or you will need to add more flour while rolling it. That will make your parathas hard.
You can use ghee while frying or inside the layers as well when making triangular shape.
You can totally skip adding ghee/oil while frying a paratha.
You can line a cheesecloth or a paper towel in an airtight container. Stack up parathas one over another.
Condensation will form underneath each stacked paratha. The cheesecloth or paper towel will absorb the water preventing the parathas from getting soggy.

Keyword Paratha, Flatebread, Indian Bread, Wheat Paratha