Breads · ALWAYS FREE
Layered whole-wheat parathas
Triangle-folded whole-wheat flatbreads with thin measured oil layers and golden griddle spots.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Mix about 9 ½ oz (270 g) flour with salt, water and 6 g oil. Knead 6–8 minutes until smooth and pliable, then cover and rest 30 minutes so the flour hydrates.
- Divide dough into 6 equal balls. Divide the about ⅝ oz (18 g) layering oil and about ⅝ oz (18 g) layering flour into 6 equal allocations; reserve 12 g rolling flour separately.
- Using a little rolling flour, roll one ball into a 15 cm round. Brush half its oil allocation over the surface and scatter half its layering flour thinly. Fold in half, apply the remaining allocated oil and flour, then fold again into a triangle.
- Roll the triangle gently to roughly 16 cm across and 2–3 mm thick, keeping its triangular outline. Repeat with remaining dough, keeping pieces covered. Use only the reserved rolling flour; work clean surplus into the surfaces rather than adding extra.
- Heat a heavy skillet over medium heat. Cook one paratha about 45–60 seconds until small bubbles appear, then turn. Brush part of the measured cooking oil over the surface, turn again and brush the other side. Cook about 3–4 minutes total, turning and pressing the edges gently, until browned in patches and no wet dough remains.
- Repeat for all 6, dividing all 16 g cooking oil among the breads. Adjust heat between batches so the flour does not scorch before the center cooks. Stack briefly under a clean cloth and stand 5 minutes before serving.
- The 100-minute schedule includes resting, folding and six separate griddle cycles. Refrigerate cooled leftovers promptly in a sealed container, use within 3 days and reheat on a skillet until hot throughout; additional reheating time is separate.
Estimated nutrition
Per serving · 1 of 6- Calories
- 229 kcal
- Protein
- 6.6 g
- Total carbohydrate
- 36 g
- Total fat
- 7.9 g
- Total sugars
- 0.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Six equal dough portions with equal layering ingredients and cooking oil. Contains wheat; not Gluten-Free. Vegan/Dairy-Free eligibility assumes oil-only method and separate preparation equipment.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegan: Complete ingredient review of Layered whole-wheat parathas: finely milled whole-wheat flour; warm water; canola oil; fine salt. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Vegetarian: Complete ingredient review of Layered whole-wheat parathas: finely milled whole-wheat flour; warm water; canola oil; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Layered whole-wheat parathas: finely milled whole-wheat flour; warm water; canola oil; fine salt. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
