Soft and Layered Parathas
Soft and Layered Parathas
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 cup green onions, finely chopped
- 3/4 cup warm water, plus more as needed
- 1/2 teaspoon salt
For the Layering Paste
- 2 tablespoons all-purpose flour
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
For Cooking
- 1/4 cup vegetable oil, for cooking
- 1/4 cup all-purpose flour, for dusting
Instructions
- 1
In a large mixing bowl, combine the 2 cups of all-purpose flour, baking powder, salt, and finely chopped green onions. Mix well.
⏱️ 2 min
- 2
Gradually add the warm water to the flour mixture, mixing with your hands until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. If the dough is too sticky, add a little more flour; if too dry, add a few drops of water. Cover the bowl with a damp cloth and let it rest for 10 minutes.
⏱️ 12 min
- 3
While the dough rests, prepare the layering paste. In a small bowl, whisk together the 2 tablespoons of all-purpose flour, black pepper, and 2 tablespoons of vegetable oil until a smooth paste forms.
⏱️ 3 min
- 4
Divide the rested dough into 8 equal portions. Roll each portion into a smooth ball.
⏱️ 3 min
- 5
Lightly flour a clean work surface. Take one dough ball and roll it out into a thin rectangular shape, about 6x4 inches, using a rolling pin.
⏱️ 2 min
- 6
Spread about 1 teaspoon of the prepared layering paste evenly over the entire surface of the rolled-out dough rectangle.
⏱️ 1 min
- 7
Fold the dough over itself in thirds, like a letter, to form a smaller rectangle. Then, starting from one short end, roll the folded dough tightly into a spiral. Flatten the spiral gently with your palm.
⏱️ 2 min
- 8
Lightly dust the flattened spiral with flour and roll it out again into a round paratha shape, about 6-7 inches in diameter. Repeat steps 5-8 for the remaining dough balls.
⏱️ 10 min
- 9
Heat a flat griddle or a large non-stick pan over medium heat. Add about 1 teaspoon of vegetable oil to the pan.
⏱️ 1 min
- 10
Place one rolled paratha onto the hot pan. Cook for about 1 minute, or until small bubbles appear on the surface.
⏱️ 1 min
- 11
Brush about 1/2 teaspoon of oil on the top surface of the paratha, then flip it over. Cook for another 1-2 minutes, pressing gently with a spatula, until golden brown spots appear.
⏱️ 2 min
- 12
Flip the paratha again and cook for another 1-2 minutes until both sides are golden brown and the paratha is cooked through and slightly puffed. Remove from the pan and keep warm.
⏱️ 2 min
- 13
Repeat steps 10-12 for the remaining parathas, adding more oil to the pan as needed. Serve hot with your favorite curry, yogurt, or pickles.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Soft and Layered Parathas
For the Dough
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 cup green onions, finely chopped
- 3/4 cup warm water, plus more as needed
- 1/2 teaspoon salt
For the Layering Paste
- 2 tablespoons all-purpose flour
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
For Cooking
- 1/4 cup vegetable oil, for cooking
- 1/4 cup all-purpose flour, for dusting
Instructions
- 1
In a large mixing bowl, combine the 2 cups of all-purpose flour, baking powder, salt, and finely chopped green onions. Mix well.
⏱️ 2 min - 2
Gradually add the warm water to the flour mixture, mixing with your hands until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. If the dough is too sticky, add a little more flour; if too dry, add a few drops of water. Cover the bowl with a damp cloth and let it rest for 10 minutes.
⏱️ 12 min - 3
While the dough rests, prepare the layering paste. In a small bowl, whisk together the 2 tablespoons of all-purpose flour, black pepper, and 2 tablespoons of vegetable oil until a smooth paste forms.
⏱️ 3 min - 4
Divide the rested dough into 8 equal portions. Roll each portion into a smooth ball.
⏱️ 3 min - 5
Lightly flour a clean work surface. Take one dough ball and roll it out into a thin rectangular shape, about 6x4 inches, using a rolling pin.
⏱️ 2 min - 6
Spread about 1 teaspoon of the prepared layering paste evenly over the entire surface of the rolled-out dough rectangle.
⏱️ 1 min - 7
Fold the dough over itself in thirds, like a letter, to form a smaller rectangle. Then, starting from one short end, roll the folded dough tightly into a spiral. Flatten the spiral gently with your palm.
⏱️ 2 min - 8
Lightly dust the flattened spiral with flour and roll it out again into a round paratha shape, about 6-7 inches in diameter. Repeat steps 5-8 for the remaining dough balls.
⏱️ 10 min - 9
Heat a flat griddle or a large non-stick pan over medium heat. Add about 1 teaspoon of vegetable oil to the pan.
⏱️ 1 min - 10
Place one rolled paratha onto the hot pan. Cook for about 1 minute, or until small bubbles appear on the surface.
⏱️ 1 min - 11
Brush about 1/2 teaspoon of oil on the top surface of the paratha, then flip it over. Cook for another 1-2 minutes, pressing gently with a spatula, until golden brown spots appear.
⏱️ 2 min - 12
Flip the paratha again and cook for another 1-2 minutes until both sides are golden brown and the paratha is cooked through and slightly puffed. Remove from the pan and keep warm.
⏱️ 2 min - 13
Repeat steps 10-12 for the remaining parathas, adding more oil to the pan as needed. Serve hot with your favorite curry, yogurt, or pickles.
⏱️ 10 min