Recipe · 35 min · serves 4
Layered Paratha
Flaky, golden layered parathas — perfect for breakfast with yoghurt and pickle.
Method
1
Make the dough
Knead atta, salt and water into a soft dough. Rest 20 minutes.
2
Layer
Roll a ball into a circle, brush with ghee, sprinkle atta and fold into a triangle or pleat and coil.
3
Roll again
Roll the folded dough gently into a paratha.
4
Cook
Cook on a hot tawa, brushing both sides with ghee, until golden and crisp.
5
Serve
Crush lightly to open the layers and serve hot.
More to cook
