Paratha

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ cups whole-wheat flour
• 1 ½ teaspoons salt
• 9 tablespoons ghee (clarified butter), melted, plus more for cooking
• 1 cup water

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    191 calories; 10 grams fat; 6 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 3 grams protein; 24 milligrams cholesterol; 292 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 breads

Preparation

1. Sift the flours and salt into a large bowl. Add 1 tablespoon of ghee and mix well. Add the water and mix to create a firm dough. Knead the dough for 10 minutes, form into a ball and wrap with plastic. Let rest 1 hour.
2. Divide the dough into 12 balls of equal size. On a lightly floured board, use a rolling pin to roll each ball into a thin disk about 7 inches in diameter. Brush each disk with 2 teaspoons of ghee. Using a knife, cut a straight line from the center to the outer edge of each disk. Starting at the cut edge, roll the dough into a cone shape. Stand each cone on its wide end and gently press down on the top, flattening it slightly into a roughly circular lump of dough. Lightly flour the board again and gently roll each lump into a circle about 5 inches in diameter.
3. Heat a griddle or cast-iron pan over medium heat and brush generously with ghee. Cook the parathas, 1 at a time, turning them and brushing them with ghee, until they are golden, 3 to 4 minutes. Lower the heat if they begin to scorch. Serve hot.

1 hour 10 minutes