Growing Chefs! Ontario Paratha


This Indian flat bread may look easy, but there is real skill needed to achieve that soft and pliable nature.
8 pieces
2 cups atta, plus more for dusting1 cup warm water2 tablespoons greek yogurt2 teaspoons grapeseed oil1/2 teaspoon salt Ghee for brushing
Measuring spoonsMeasuring cupsMixing bowls of various sizesLarge panSpatulaWooden spoon

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Measure out the atta, water, yogurt, oil and salt.

In a large bowl, mix the flour, oil and salt with 34 cup warm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough starts to feel dry, add more water as needed, 12 tablespoon at a time. Divide the dough into 8 even balls, placing each ball back in the bowl. Cover the bowl loosely with plastic wrap. Let rest in a warm place for at least 30 minutes. The dough should be soft.

Lightly dust a clean surface with extra atta and begin rolling one ball of dough at a time. Each piece of dough should be flattened to be about 5 inches wide. Brush the disk with melted ghee and fold in half. Fold again making a triangle and roll out so that it is half as thick as when rolling started.

Get Cooking!

Heat a large frying pan over medium-high heat. Add one or two pieces of rolled dough to the dry pan and cook until bubbles start to form and the dough turns whiter in color, flip over. The cooked side should be puffy in places and leopard. Use the back of a spoon to lightly coat one side of the paratha with ghee, if you like, or leave plain, then tuck into a clean dishcloth to keep warm. Repeat with the remaining dough.