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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Roughly mix 3 cups of all-purpose flour and 2 teaspoons of salt in a glass bowl.
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Mix the flour and salt thoroughly so the seasoning is evenly distributed throughout the dough.
Add 1 egg and water as needed to the flour mixture, then knead by hand until it forms a smooth dough ball with a consistency just like pizza dough, not too soft or too hard.
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Do not add all the water at once, otherwise the dough will become too sticky to knead properly.
Cover the dough ball with plastic wrap and let the dough rest for at least 30 minutes in the refrigerator.
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Do not skip the resting time, otherwise the gluten will not relax and the dough will tear when rolled.
Divide the rested dough into four equal parts using a dough cutter.
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Cut the portions as equally as possible so the parathas cook evenly.
Flatten a dough portion into a round sheet, spread 1 tablespoon of ghee and dust with 1 teaspoon of all-purpose flour, cut a slit to the center, roll into a spiral cone, and press down to form the first type of dough ball.
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Spread the ghee evenly and tightly roll the cone, otherwise the layers will not separate properly when cooked.
Flatten another dough portion into a rectangular sheet, spread 1 tablespoon of ghee, dust with 1 teaspoon of all-purpose flour, fold in a pleated fan style, coil into a spiral wheel, and press down to form the second type of dough ball.
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Keep the pleats neat and even so the layers expand uniformly during cooking.
Flatten the third dough portion into a long strip, spread 1 tablespoon of ghee, dust with 1 teaspoon of all-purpose flour, pleat, twist, coil into a ball, and press down to form the third type of dough ball.
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Twist the strip gently before coiling so the layers form a rich intricate pattern.
Refrigerate all the shaped dough balls for 15 minutes for best results and easier rolling.
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Do not skip refrigeration, otherwise the ghee will be too soft and ooze out while rolling.
Roll out the chilled dough balls with a wooden rolling pin to about 6-7 inches in diameter.
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Roll gently from the center outward to maintain an even thickness and circular shape.
Hot oil or ghee may splatter when added to a hot pan; add carefully to avoid burns.
Cook the rolled paratha at medium heat in a pan, applying 1 tablespoon of ghee on both sides as shown in the video, flipping until crispy layers form outside and soft layers inside.
local_fire_departmentmedium heatWatch out
Maintain medium heat so the paratha cooks thoroughly without burning the surface layers.
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