This rustic whole wheat paratha is a comforting, savory flatbread infused with aromatic garlic, fresh ginger, and a hint of heat from green chilies. The addition of oat bran adds a wholesome texture and nutty depth, making it both nutritious and satisfying. The dough is kneaded into soft, pliable rounds that are cooked on a hot griddle until they develop beautiful golden char marks. After an initial cook, they are “dry fried” in a skillet to achieve a crisp exterior while remaining tender inside. This versatile bread pairs perfectly with spicy chutneys, tangy raita, or simply a cup of hot tea. Its an easy, from-scratch recipe that brings authentic Indian flavors to your kitchen without requiring complex techniques or hard-to-find ingredients.
Pan “Fried” Whole Wheat Savory Bread (Savory)
Description
This rustic whole wheat paratha is a comforting, savory flatbread infused with aromatic garlic, fresh ginger, and a hint of heat from green chilies. The addition of oat bran adds a wholesome texture and nutty depth, making it both nutritious and satisfying. The dough is kneaded into soft, pliable rounds that are cooked on a hot griddle until they develop beautiful golden char marks. After an initial cook, they are "dry fried" in a skillet to achieve a crisp exterior while remaining tender inside. This versatile bread pairs perfectly with spicy chutneys, tangy raita, or simply a cup of hot tea. Its an easy, from-scratch recipe that brings authentic Indian flavors to your kitchen without requiring complex techniques or hard-to-find ingredients.Ingredients
Directions
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In a large mixing bowl, combine the whole wheat flour, oat bran, minced garlic, minced ginger, seeded green chili, minced cilantro, salt, turmeric, and ground cumin.
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Add 2 teaspoons of the canola oil to the dry ingredients and mix with your fingertips until the mixture becomes crumbly.
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Gradually add water, starting with about 3/4 cup, and mix to form a soft, pliable dough. Knead the dough for several minutes until it is smooth and elastic.
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Divide the dough into 8 equal portions and shape each portion into a smooth ball.
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On a lightly floured surface, flatten each ball slightly and roll it out into a 5-inch (13 cm) flat round, dusting with flour as necessary to prevent sticking.
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Preheat a griddle or flat skillet over medium-high heat.
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Place one dough round on the hot griddle, top side first, and cook for 15 seconds.
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Flip the bread and cook for about 45 seconds until browned spots appear.
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Remove the bread from the griddle and place it on a plate. Brush both sides lightly with a small amount of the remaining oil.
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Repeat the cooking process for the remaining dough rounds, stacking them on the plate as you go. Cover the stack with a clean cloth or lid to keep them warm and soft.
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Heat a nonstick skillet over medium heat. Add one round at a time and "dry fry" (without additional oil) for 20 to 30 seconds on each side until crisp and golden.
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Stack the finished parathas on a serving plate and cover to keep warm until ready to serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 185.9kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 2.8mg1%
- Total Carbohydrate 32.6g11%
- Dietary Fiber 4.5g18%
- Sugars 0.2g
- Protein 5.9g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve hot with pickles, chutneys, raita, or your favorite curry. Also pairs well with hot tea or milk.
If the dough feels too dry and cracks while rolling, add water one teaspoon at a time. If it feels too sticky, dust with more flour.
For a richer flavor, you can substitute ghee for the canola oil when brushing the cooked bread.
These parathas are best eaten fresh. To reheat leftovers, warm them in a dry skillet for a minute on each side to restore crispness.
