Plain Paratha (An Indian Flat Bread)

My Love Affair with Plain Parathas

As a busy working mom, finding time to cook elaborate meals can feel like a Herculean task. But there’s something so comforting about simple, wholesome food. And for me, that often means plain parathas. These soft, fluffy flatbreads are a staple in Indian cuisine, and for good reason. They’re incredibly versatile, easy to make, and satisfying in their simplicity. They’re the perfect accompaniment to a quick curry, a dollop of yogurt, or even a simple spread of butter and jam. Honestly, they're a blank canvas for any kind of topping, making them perfect for breakfast, lunch, or even a quick dinner.

My grandmother taught me how to make them when I was a young girl. The rhythmic rolling of the dough, the satisfying sizzle of the paratha on the griddle – it’s a process that's both therapeutic and rewarding. It's a memory I treasure, and each time I make a batch, I'm transported back to her kitchen, filled with the warmth of family and the aroma of freshly baked bread. Over the years, I've perfected my own technique, adding a few personal touches, but the core remains the same – a simple recipe passed down through generations, bringing a taste of home to my own table.

The beauty of parathas lies in their adaptability. You can easily adjust the recipe to your liking. Want a richer flavor? Use ghee instead of vegetable oil. Prefer a whole-wheat version? Simply substitute whole wheat flour for some or all of the all-purpose flour. The possibilities are endless. And that's what makes this recipe so appealing – it's a starting point, a base that you can easily customize to suit your preferences and dietary needs. It’s a recipe that’s traveled with me through various stages of my life – from a student’s budget-friendly meal to a working professional’s quick weeknight dinner. It's the kind of recipe that's always there for me, whether I have ten minutes or an hour to spare.

Beyond its convenience and versatility, making parathas is also a great way to connect with my culture. The process is a mindful one, requiring patience and attention to detail. It’s a reminder of my roots, a link to my heritage, and a way to share a piece of my culture with my family and friends. And isn’t that what cooking is really all about – sharing a piece of ourselves with those we love? More than just a meal, it’s a journey, a story told through the simple act of making bread. It's a testament to the power of food to connect us to our past, to our families, and to ourselves.

So, if you’re looking for a simple yet satisfying recipe that's both delicious and culturally significant, look no further than plain parathas. They're a culinary adventure waiting to happen, a testament to the joy of simple ingredients and the power of tradition. They’re more than just a flatbread; they’re a reminder that even the simplest things in life can be extraordinary.

I encourage you to try this recipe, embrace the process, and discover the joy of making your own delicious parathas. And remember, cooking is a journey, not a race. Take your time, enjoy the process, and most importantly, have fun with it! Happy cooking!

Step-by-step

• Ingredients: 2 cups chapati flour (also known as atta or rotli flour) (or 1 cup whole wheat flour and 1 cup all-purpose flour), 4 tbsp plus 1 tsp vegetable oil or ghee, 1/2 tsp salt, 2/3 cup water (plus a few extra tablespoons if needed), 1/2 cup rice flour (or all-purpose flour or chapati flour).
• Mix the dry ingredients: In a large bowl, combine the chapati flour, rice flour, and salt.
• Add oil/ghee: Add 4 tablespoons of oil or ghee to the dry ingredients and mix well using your fingertips until the mixture resembles breadcrumbs.
• Add water: Gradually add water while mixing until a soft, pliable dough forms. Knead the dough for 5-7 minutes until smooth and elastic.
• Rest the dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes.
• Divide the dough: Divide the dough into equal-sized balls (approximately 1.5 inches in diameter).
• Roll out the parathas: Roll each ball into a thin, round circle (about 6-7 inches in diameter) using a rolling pin.
• Cook the paratha: Heat a lightly oiled griddle or tawa over medium heat. Place a rolled paratha on the hot griddle and cook for about 1 minute per side, or until lightly browned.
• Apply oil/ghee: Once both sides are lightly browned, brush with remaining 1 teaspoon of oil/ghee and cook for another minute per side. The paratha will puff up slightly.
• Serve: Serve the parathas hot with your favorite curry or chutney.