Recipes>Vegetarian Recipes

Wholemeal Griddle Bread (Paratha)

by Madhur Jaffrey from My Kitchen Table: 100 Essential Curries

Easy

Makes 6 big parathas

Wholemeal griddle bread, otherwise known as paratha. Madhur Jaffrey’s delicious Indian flatbread recipe is simple and reliable. It will transform your Indian cooking.

Discover more delicious Bread recipes

From sandwich loaves to sourdough

From the book

My Kitchen Table: 100 Essential Curries

Madhur Jaffrey

My Kitchen Table: 100 Essential Curries

Master all the classic curries you love

Curry recipes to suit every taste

The perfect pocket-sized book of curries!

Buy From

Introduction

These are flat, wholemeal breads, best made in a heavy, cast-iron frying pan or griddle.

Tags

Ingredients

Method

Put the flour and salt into a bowl. Drizzle 2 tablespoons of oil over the flour and rub it in with your fingertips. Slowly add about 175ml (6fl oz) plus 1 tablespoon water, gathering the dough together into a ball as you do so.You should end up with a soft dough. Knead the dough for 10 minutes and then make a ball. Put the ball in a bowl and cover the bowl with a damp cloth. Set the dough aside for half an hour.

Knead the dough again and divide it into six parts. Keep five parts covered with a damp cloth as you work with the sixth. Make a round patty out of it and then roll it out on a floured surface until you have a 15cm (6in) round. Dust with extra flour whenever necessary. Spread about 1½ teaspoons oil on the top of this round. Gather the edges of the round together, forming pleats as you go. Soon you will have a closed pouch. Give the top of the pleats a small twist to close the pouch. Dust the pouch lightly with flour and put it, pleated side down, on a floured surface. Roll it out until it is about 18cm (7in) in diameter.

Heat a cast-irongriddle or frying pan over a mediumlow flame. When hot, spread a teaspoon of oil on it and slap the paratha onto its heated surface. Cook for about 2 minutes. The top of the paratha should now have turned fairly pale. Spread a teaspoon of oil over it with the back of a spoon. Cook for another minute or so, turning the heat down a bit if necessary. The first side should have developed some pale, reddish-brown spots. Turn the paratha over and cook the second side for about 3–3½ minutes or until it too develops pale, reddish-brown spots. Take the paratha off the fire and wrap in aluminium foil. Make all the parathas this way, stacking them in the same aluminium-foil bundle. Parathas may be reheated in the foil; place in the oven on 180°C/350°F/gas mark 4 for about 15 minutes.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Madhur Jaffrey recipes

View all

Masoor Dal

by Madhur Jaffrey from My Kitchen Table – 100 Weeknight Curries

Beef Baked with Yoghurt and Black Pepper

by Madhur Jaffrey from My Kitchen Table – 100 Weeknight Curries

More Bread Recipes

View all

Pear, Walnut and Rosemary Focaccia

by Lacey Ostermann from 3 Doughs, 60 Recipes

Same-day Focaccia

by Lacey Ostermann from 3 Doughs, 60 Recipes

More Indian Recipes

View all

Shahi Tukda

by Anurag Aggarwal from Indian Made Easy

Paneer Butter Masala

by Maunika Gowardhan from Curry: Recipes From Indian Home Kitchens

Get our latest recipes, features, book news and ebook deals straight to your inbox every week