4 Serves
99 Mins
6 g
44 g
8 g
In a large mixing bowl, combine whole wheat flour, a pinch of salt, and water to form a soft, pliable dough. Knead well and let it rest covered for 45 minutes.
Ingredients, vitamins, and health benefits
Salt
Whole Wheat Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
17 µg / 400 µgCalcium
24 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
236 mg / 4,700 mgSodium
293 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Divide the dough into equal portions and roll them out on a cutting board using a rolling pin. If using filling ingredients like spiced potato, place a small amount in the center, seal the edges, and roll out again.
Heat a tawa or non-stick skillet over medium heat and brush with a little cooking oil. Place the rolled dough onto the hot surface.
Cook the paratha until brown spots appear, flipping occasionally with tongs and adding more oil as needed until both sides are crispy and cooked through.
Water
Salt And Pepper
Cooking Oil
Olive Oil
Vitamin A
0 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
17 µg / 400 µgCalcium
24 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
236 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3
g11
g1
g
Mexican
LebaneseZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgAlcohol
0 g