Buttery Whole Wheat Paratha Recipes

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BUTTERY WHOLE-WHEAT PARATHA



Buttery Whole-Wheat Paratha image

Add some variety to your menu with a simple four-ingredient Indian flatbread recipe from "Cook This Now" author Melissa Clark.

Provided by Martha Stewart

Yield Makes 6 flatbreads

Number Of Ingredients 4

1 cup whole wheat flour, plus more for dusting
1/2 teaspoon coarse salt, plus more for seasoning
1/2 cup plus 2 tablespoons unsalted butter, melted, plus more for bowl
Nigella (black onion) seeds (optional)

Steps:

  • In a large bowl, whisk together flour and salt. Pour 4 tablespoons melted butter over the flour mixture; reserve remaining 6 tablespoons butter for brushing paratha. Using your fingers, rub the butter into the flour until the mixture becomes moist and crumbly. Knead in 1/2 cup water, a little at a time, as needed, until a soft dough forms.
  • Transfer dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes. Roll dough into a ball and transfer to a buttered bowl; cover bowl with plastic wrap and let stand at room temperature for 20 minutes.
  • Divide dough into six equal-size balls. Transfer one ball to a lightly floured surface, keeping remaining covered with a clean kitchen towel. Roll dough into a 6-inch circle. Using a pastry brush, brush surface of dough with butter and sprinkle with nigella seeds, if using. Fold dough in half, forming a semicircle. Brush surface of semicircle with butter; fold in half again to form a triangle. Gently roll out dough until paratha is just less than 1/4 inch thick.
  • Heat a large skillet over medium-low heat. Brush surface of paratha with butter and season with salt. Place, butter-side down, in skillet. Cook until bread begins to bubble, 2 to 3 minutes.
  • Brush exposed surface of paratha with butter and season with salt. Turn and cook until golden, 2 to 3 minutes. Transfer paratha to a plate. Repeat process with remaining dough, butter, and nigella seeds, if using.

PARATHAS



Parathas image

Parathas are the shallow-fried version of chapatis. This recipes make crunchier and less-flaky parathas than those I buy from the store. Serve with cinnamon-sugar for a sweet treat or with curries as a scooping bread.

Provided by Brittney Tun

Categories     Bread     Quick Bread Recipes

Time 49m

Yield 8

Number Of Ingredients 9

1 ½ cups all-purpose flour
½ cup whole wheat flour
1 teaspoon salt
1 tablespoon melted butter
1 teaspoon white sugar
½ teaspoon garlic powder
1 teaspoon dried mixed herbs
¾ cup water
oil for frying

Steps:

  • Mix all-purpose flour and whole wheat flour in a bowl. Sprinkle salt on top. Add butter, sugar, garlic powder, and dried herbs. Mix together with your fingers. Pour water in gradually; continue to mix by hand until a soft dough is formed.
  • Knead dough until smooth and elastic, about 7 minutes. Cover with a damp cloth; let rest for 30 minutes.
  • Divide dough into 8 equal portions. Shape into smooth balls; lightly flatten. Dust with flour and roll into thin circles about 1/16-inch thick and 7 inches in diameter.
  • Heat oil in a large saucepan over medium heat. Fry each dough circle until golden, about 2 minutes per side. Drain on paper towels.

Nutrition Facts : Calories 138.8 calories, Carbohydrate 24.1 g, Cholesterol 3.8 mg, Fat 3.2 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 302.5 mg, Sugar 0.7 g

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