Stuffed Bread (Paratha)

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This North Indian bread is a popular breakfast in India. It is often stuffed with cooked vegetables (especially spicy potatoes) or Indian cheese (paneer). Roll up these plain ones and dip them in tea or coffee for breakfast or snack.

Difficulty: Medium

Hands-on: 45 minutesTotal: 1 hour 15 minutes

Serves: 8

Ingredients

  • 2 cups whole-wheat flour
  • 4 Tbsp. semolina
  • 1½ tsp. salt
  • 6 Tbsp. melted clarified butter, divided

Directions

  • In a bowl, combine the wheat flour, semolina, salt, and 2 tablespoons butter. Slowly add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky; otherwise it will not roll out well.
  • Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes. While the dough is resting, prepare the filling of your choice.
  • Roll the dough into a log. Cut into 8 equal portions. Lightly dust a clean work surface with flour. Lightly grease your hands with oil (or dust with flour). Take 1 portion of dough and roll it into a ball between the palms of your hands, then flatten the ball. Place it on the prepared surface. Use the rolling pin to roll it out into a circle about 5 to 6 inches in diameter.
  • Lightly brush the surface of the dough circle with the butter. Bring the sides together and pinch them together to seal, forming a ball. Flatten lightly and dust very lightly with flour.
  • Lightly dust the work surface with flour again, and roll out the flattened ball until it is about 5 to 6 inches in diameter.
  • Heat a griddle on medium heat. Brush it lightly with butter and add the paratha to the griddle. Cook for about 2 minutes or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.
  • Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked. Serve hot.

Recipe Information

Serves: 8

Ingredients

  • 2 cups whole-wheat flour
  • 4 Tbsp. semolina
  • 1½ tsp. salt
  • 6 Tbsp. melted clarified butter, divided

Directions

  • In a bowl, combine the wheat flour, semolina, salt, and 2 tablespoons butter. Slowly add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky; otherwise it will not roll out well.
  • Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes. While the dough is resting, prepare the filling of your choice.
  • Roll the dough into a log. Cut into 8 equal portions. Lightly dust a clean work surface with flour. Lightly grease your hands with oil (or dust with flour). Take 1 portion of dough and roll it into a ball between the palms of your hands, then flatten the ball. Place it on the prepared surface. Use the rolling pin to roll it out into a circle about 5 to 6 inches in diameter.
  • Lightly brush the surface of the dough circle with the butter. Bring the sides together and pinch them together to seal, forming a ball. Flatten lightly and dust very lightly with flour.
  • Lightly dust the work surface with flour again, and roll out the flattened ball until it is about 5 to 6 inches in diameter.
  • Heat a griddle on medium heat. Brush it lightly with butter and add the paratha to the griddle. Cook for about 2 minutes or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.
  • Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat12g
Saturated Fat7g
Cholesterol20mg
Sodium440mg
Total Carbohydrate25g
Dietary Fiber3g
Sugars0g
Protein5g