"The variety of Indian flatbreads could (and probably should) have its own multiseason Netflix show. It's a vast and delicious world, and there are even several types of parathas made from a variety of flours and ranging in degrees of flakiness."
- Khushbu Shah
If you make extra Rajma like us, you can enjoy it two ways: try it with these Super Flaky Parathas. They're so much fun to roll out, roll up, and cook in a tawa. My new favorite flatbread!
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Amrikan
This parathas recipe comes from Amrikan: 125 Recipes from the Indian American Diaspora by Khushbu Shah.
Flakier parathas take more patience than simple parathas but are worth the effort. Made from all-purpose flour and a good amount of oil, these are more like the croissants of the Indian flatbread universe: wonderfully flaky thanks to thin layers and the generous use of fat. Rolling the dough into a spiral and then flattening it into a disk creates layers without an entire lamination process.
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If you like these parathas, try Khushbu's tandoori wings. Looking for more bread options? We've got focaccia, no-knead sourdough, Easter bread, and Ukrainian kolach.
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How to Make Super Flaky Parathas
Ingredients
- flour - grab your favorite all-purpose flour. We like einkorn, but use what you can
- sugar
- salt
- baking powder
- oil - any neutral oil will work
- water
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Equipment
- apron
- prep bowls
- kitchen scale
- measuring spoons
- measuring cup
- wooden spoon
- bench scraper
- kitchen towel or plastic wrap
- rolling pin
- pastry brush
- plate
- tawa or non-stick skillet
- spatula
- paper towel
Combine the Ingredients
Wash your hands with soap and water. Combine the flour, sugar, salt, baking powder, oil, and water in a medium bowl. Use your hands to combine the ingredients. The dough should not be crumbly.
Knead & Rest
Knead the parathas dough for five minutes. Cover it with a kitchen towel or plastic wrap and set aside to rest for 2 hours.
Divide & Rest
Use a bench scraper to divide the dough into 6 equal-sized balls. Let them rest for 10 minutes.
Roll Out, Brush, & Rest
Roll out a dough ball into a disk 3 inches in diameter. Use a pastry brush to brush oil on top. Transfer the disk to a plate. Repeat with each disk, stacking them on the plate as you go. Let them rest for 20 minutes.
Roll Out, Roll Up, Curl, & Rest
Use a rolling pin to roll out 1 disk into a circle 6 inches in diameter. Khushbu says the dough should spread very easily. Roll up the circle into a thin tube.
Curl the tube into a spiral. Repeat with the remaining disks. Rest them for 5 minutes.
Roll Out & Cook
Roll each spiral out into a 6- to 7-inch circle. Heat your tawa or skillet over medium heat. Place 1 paratha on the tawa and cook for 1 minute. Use a spatula to flip it over.
Brush the cooked side of the paratha with a bit of oil. Cook for 1 minute and flip it back over. Brush with a bit of oil and cook for 1-2 minutes, or until cooked through and golden.
Use a spatula to transfer the paratha to a plate lined with a paper towel and cover with a kitchen towel. Repeat for the rest of the parathas. We like to use a wire rack and tortilla warmer.
Khushbu says for extra flaky parathas, stack them on top of each other and gently squish together the edges.
free recipe!
Super Flaky Parathas
These super flaky parathas are so much fun to roll out, roll up, and cook in a tawa.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Asia.
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Super Flaky Parathas from Amrikan
Equipment
- Kitchen Towel or plastic wrap
- Bench Scraper
- Pastry Brush
- Plate
- Tawa or non-stick skillet
- Towel or Paper Towel
Ingredients
- 1 cup all-purpose einkorn flour plus more for dusting
- ½ teaspoon sugar or sugar substitute
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 ½ teaspoon Giadzy olive oil
- ⅓ cup water
Instructions
- Combine the Ingredients: Wash your hands with soap and water. Combine the flour, sugar, salt, baking powder, oil, and water in a medium bowl. Use your hands to combine the ingredients. The dough should not be crumbly.
- Knead & Rest: Knead the parathas dough for five minutes. Cover it with a kitchen towel or plastic wrap and set aside to rest for 2 hours.
- Divide & Rest: Use a bench scraper to divide the dough into 6 equal-sized balls. Let them rest for 10 minutes.
- Roll Out, Brush, & Rest: Roll out a dough ball into a disk 3 inches in diameter. Use a pastry brush to brush oil on top. Transfer the disk to a plate. Repeat with each disk, stacking them on the plate as you go. Let them rest for 20 minutes.
- Roll Out, Roll Up, Curl, & Rest: Use a rolling pin to roll out 1 disk into a circle 6 inches in diameter. Khushbu says the dough should spread very easily. Roll up the circle into a thin tube. Curl the tube into a spiral. Repeat with the remaining disks. Rest them for 5 minutes.
- Roll Out & Cook: Roll each spiral out into a 6- to 7-inch circle. Heat your tawa or skillet over medium heat. Place 1 paratha on the tawa and cook for 1 minute. Use a spatula to flip it over. Brush the cooked side of the paratha with a bit of oil. Cook for 1 minute and flip it back over. Brush with a bit of oil and cook for 1-2 minutes, or until cooked through and golden. Use a spatula to transfer the paratha to a plate lined with a paper towel and cover with a kitchen towel. Repeat for the rest of the parathas. Khushbu says for extra flaky parathas, stack them on top of each other and gently squish together the edges.
Notes
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/parathas
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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