- Prep time 50 minutes
- Cook time 5 minutes
- makes 8
This lovely Indian flatbread is called lachha paratha, which means layered paratha. Here, I’ve layered it with garlic-flavored butter. Boy, it’s good. It’s really simple—I use half all-purpose flour and half chapati flour. If you can’t find chapati flour (it’s just milled slightly differently), you can use whole-wheat flour, or you can use all all-purpose flour.
I flavor the dough with carom seeds. If you can’t find them, you can use dry-roasted cumin seeds that are crushed up slightly.
You can eat paratha with absolutely anything, or just with some mango pickle or chutney—anything that needs scooping up. —Chetna Makan
Test Kitchen Notes
There are a few ways to roll parathas: watch the video to see Chetna demonstrate two ways. —The Editors
(1 cup) chapati (atta) flour
(1¼ cups) all-purpose flour, plus more for rolling out dough
sunflower oil, plus more for finishing dough and toasting
table or fine sea salt
carom seeds (ajwain)
(2/3 cups) water
(7 tablespoons) salted butter, melted
5 garlic cloves, grated
- Combine the flours, salt, and carom seeds in a large bowl and mix well. Add the 1 tablespoon oil and use your fingers to rub it into the flour. Slowly add the water and use your hands to bring it together into a dough. You might not need all the water or need a bit more. Knead it for a few seconds, then rub a few drops of oil over the dough, cover with a bowl, plate, or plastic wrap and let it rest for 30 minutes.
- Combine the butter and garlic in a small bowl and let the mixture infuse while the dough rests.
- Divide the dough into 8 portions and roll into balls. Place one on a work surface and keep the others covered. Roll one piece of dough in all-purpose flour to lightly cover, then roll into a big circle (about 8 inches in diameter) and brush a thick layer of the garlic-butter on top. Dust the top with a bit of all-purpose flour. Starting at the top or bottom of the dough, fold it into little (⅓ to ½-inch) pleats, like a fan. Press each pleat down to keep the butter in. Once it’s pleated into a thick strip, starting at one end, roll the dough onto itself into a coil, gently pulling the dough to stretch it as you roll (it will look sort of like a cinnamon bun) . Place on a flat side and press the coil down gently so it’s flat. Roll into a small circle (about 6 inches in diameter)—the buttery dough should roll out smoothly, but if you find it’s sticking you can add a bit of flour to the work surface.
- At this point, you can roll out a few more dough balls, then start cooking them while rolling out the rest. (You can make them all at once, but note that they cannot be stacked on top of each other before they’re cooked, so you’ll need lots of space.)
- Heat a nonstick skillet over medium and cook the paratha for 2 to 4 minutes per side, until golden.
- Still in the pan, drizzle the paratha with a few drops of oil, flip, then drizzle the other side with a few drops of oil.Cook, pressing down onto the surface of the paratha with a spatula occasionally, until both sides of the paratha are crispy, about 2 to 3 minutes per side. (You can cook the parathas in the dry skillet a few hours in advance, then keep them covered in foil or with a large plate until you’re ready to toast. Return to the skillet and toast in oil just before serving.)
- Transfer the cooked paratha onto a serving plate and brush some more garlic butter on top and serve. Roll out and toast remaining paratha, storing toasted ones in foil to keep warm until all are prepared. Enjoy them piping hot.