Parathas (Griddled Wholewhear Bread)

  1. Sift the flour and salt into a bowl, add about two-thirds of the water and mix until smooth.
  2. Slowly add enough of the remaining water to give a soft dough, then turn out on to a work surface and knead for a few minutes, until smooth and elastic.
  3. Return to the bowl and leave to rest for 15 minutes, covered with a damp cloth.
  4. Divide the dough into 5-6 pieces, shape them into balls and dust with a little flour.
  5. Flatten each ball with the palm of your hand and then your fingers, pressing it out on a floured surface, and then roll out into a 12cm disc.
  6. Brush a thin layer of ghee or melted butter on top and sprinkle with flour, then fold the disc in half. Apply another thin layer of ghee or butter and sprinkle with a little more flour over it, then fold in half once more to form a triangle.  Press the triangle of dough firmly and roll out with a rolling pin, maintaining the shape.
  7. Bake the bread on a flat griddle.  Once they are speckled with brown, brush both sides with ghee or butter and cook for another 30 seconds or so per side, until golden brown. Serve hot.
  • Variation:
  • Add 1 teaspoon of ajwain or cumin seeds to make ajwaini or jeera paratha

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  • 250g whole wheat flour
  • ½ tsp sea salt
  • 150ml water
  • 3 tbsp ghee or melted butter