Parathas have a special place in the hearts of all South Asians as they taste like home and comfort. Making them requires a delicate balance of technique and creativity. Join us as we share the secrets to achieving Parathas that are not only delicious but also versatile enough to be paired with a range of delicious curries, chutneys, or enjoyed on their own. So, gather your ingredients, dust off your rolling pin, and let’s embark on this flavorful journey together!

Ingredients

• 3 cups 7 Star Fibre Plus flour, plus more for dusting
• 1 3/4 teaspoons kosher salt
• 1 tablespoon neutral oil, such as vegetable, plus more as needed
• 1 cup warm water
• 3/4 cup ghee

Method

Step 01

Make the dough

1. In a large bowl, combine 3 cups of 7 Star Fibre Plus flour and 1 3/4 teaspoon of kosher salt and whisk together.
2. Drizzle 1 tablespoon of neutral oil over the flour mixture and use your hands to rub the oil into the flour until only small lumps remain.
3. Create a well in the centre of the flour mixture and pour in 1 cup of warm water.
4. Mix the water and flour together with your hands until it forms a dough. Knead the dough in the bowl until all the flour is incorporated, but avoid overworking it.
5. Leave the dough in the bowl and lightly coat its surface with neutral oil. Place a sheet of plastic wrap directly onto the dough’s surface.
6. Let the dough rest for about 30 minutes until it becomes hydrated, supple, and holds an indentation when poked.
7. If needed, soften 3/4 cup ghee by placing it in a microwave-safe bowl and microwaving in 5-second increments until it becomes soft and spreadable (not melted).

Step 02

Roll and assemble the parathas

1. Turn the dough out onto a lightly floured work surface and divide it into 8 pieces.
2. Lightly dust the work surface and the rolling pin with flour.
3. Take one portion of dough and roll it out into a thin round, approximately 14 inches wide. The dough should be thin enough to faintly see the work surface through it.
4. Spread 1 tablespoon of ghee evenly over the rolled-out dough. Sprinkle a pinch or two of flour over the ghee for layer definition.
5. Starting from the bottom, tightly roll the dough into a log. Then, coil the log into a round shape, similar to a cinnamon roll.
6. Cover the rolled and filled dough with plastic wrap, and repeat the rolling and filling process for the remaining portions of dough. Let the filled dough rest for 15 minutes.
7. Working with one piece at a time, roll out the paratha into a circle 1/8-inch thick and 6 to 7 inches wide.
8. Transfer the rolled paratha to a plate, and repeat the rolling process for the remaining parathas. If stacking the parathas, place parchment or wax paper between each to prevent sticking.

Step 03

Cook the paratha

1. Heat a medium nonstick frying pan over medium heat.
2. Place one paratha in the pan and cook until the surface is starting to turn opaque, around 2 to 3 minutes. It’s fine if it’s not completely opaque.
3. Flip the paratha and cook until the second side is fully opaque but not browned, around 2 to 3 minutes.
4. Flip the paratha once more and continue cooking until it becomes fully opaque, approximately 1 minute more.
5. Add 1 1/2 teaspoons (or 1/2 tablespoon) of ghee to the pan. Move the paratha around,flipping it as needed, until it is coated in ghee.
6. Continue cooking until both sides of the paratha turn golden brown, about 2 minutes per side.
7. Transfer the cooked paratha to a plate and repeat the cooking process for the remaining parathas. Reduce the heat as needed if the parathas are browning too quickly to ensure the centres are cooked.