Paratha

also called parantha · lachha paratha · malabar paratha · layered flatbread

The table

2 cups(240 g; Indian whole wheat flour)attawhiskknead into a soft doughrest covered 30 minroll thin, brush with ghee, pleat and coilroll out, fry in ghee 2 min per side
1 tsp(6 g)fine sea salt
2 Tbsp(28 g)ghee
3/4 cup(180 mL)warm water
3 Tbsp(40 g)melted ghee
2 tsp(6 g; or dry atta)rice flour
2 Tbsp(28 g)ghee for the pan
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1whisk

2knead into a soft dough

goes in with what step 1 made

4roll thin, brush with ghee, pleat and coil

goes in with what step 3 made

5roll out, fry in ghee 2 min per side

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 32 mintwo waits that overlap count once
Needs you
2 minof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr.

  1. whisk

    not timedfrom the start

  2. knead into a soft dough

    not timedfrom the start

  3. rest covered 30 min

    30 minwalk away(read off the step)from the start

  4. roll thin, brush with ghee, pleat and coil

    not timed30 min in

  5. roll out, fry in ghee 2 min per side

    2 minneeds you(read off the step)30 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need tawa

Goes with

See how it is written
>> title: Paratha
>> category: Flatbreads & Pancakes
>> tags: bread, indian, ghee, layered, griddle
>> counters: Curry House
>> aka: parantha, lachha paratha, malabar paratha, layered flatbread
>> pairs-with: chana-masala
>> servings: 6
>> time: 1 hr
>> step.4: roll thin, brush with ghee, pleat and coil
>> step.5: roll out, fry in ghee 2 min per side

Whisk @atta{2%cup}(240 g; Indian whole wheat flour) with @fine sea salt{1%tsp}(6 g).

Knead @&(~1)flour{}, @ghee{2%Tbsp}(28 g), and @warm water{3/4%cup}(180 mL) into a soft dough.

Rest @&(~1)dough{} covered ~{30%min}.

Roll @&(~1)dough{} thin, brush with @melted ghee{3%Tbsp}(40 g), dust with @rice flour{2%tsp}(6 g; or dry atta), then pleat and coil.

Roll @&(~1)coils{} into 7-in rounds and fry on a #tawa{} with @ghee for the pan{2%Tbsp}(28 g) ~{2%min} per side.