The foundation for this common Indian flatbread is the same dough that is used for chapati—atta, or durum wheat flour, mixed with water. The key difference, which creates the paratha’s signature layers, is rolling and folding the dough in a triangle. The chewy flatbread is then dry-cooked in a skillet until puffy and golden. This recipe, from cookbook author Smita Chandra, first appeared in the tablet edition of our August/September 2014 special India issue. **See a step-by-step guide to making paratha »**
- 3 3⁄4 cups atta (durum wheat flour), plus more for dusting
- Melted ghee, for brushing
- Place 1⁄2 cup flour in a bowl; set aside. In another bowl, stir remaining flour and 1 1⁄4 cups water until dough forms. Knead dough briefly until smooth, 1–2 minutes; divide into fourteen 2-oz. balls.
- Working with 1 ball dough at a time, dip ball in reserved flour, and using a rolling pin, roll into a 5” circle about 1⁄8” thick. Fold circle in half; brush with ghee. Fold in half again, making a small triangle; reroll into a 5” triangle. Heat a 12” cast-iron skillet over high.
- Cook dough, flipping once, until puffed and golden, 1–2 minutes. Transfer paratha to a plate and brush with more ghee. Serve hot.