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  • Writer's pictureTorah Chef

Paratha Bread (unleavened)

Unleavened Paratha Bread

Here is a versatile, easy to make and delicious bread that can be used for all types of applications. We've used them as giant taco shells, a base for a flatbread pizza, with curries, and by themselves as a snack. This pan fried bread has crispy chewy layers and exceptional texture. One of my favorite unleavened breads. Feel free to add herbs or spices to this bread. Parsley, Cilantro, sesame, caraway seed, and sumac are among my favorite additions


2 c einkorn, all purpose flour or chickpea flour (gf)

⅔ c water

1 tsp salt

1 c oil (i used avocado) or ghee

In a bowl Combine flour, salt and water to form a firm dough. Knead well until it feels elastic (chickpea flour will just be well incorporated). Divide into 12 portions and roll each portion into a ball. Let rest for 10 minutes. With a small amount of flour, roll each dough ⅛" thick. Spoon a teaspoon of oil or ghee,(you can add spices like red pepper flakes or cumin seeds if you like) then roll the dough into a long cylinder. Spiral the dough (like a snail shell) tightly and lightly press down and set aside. Repeat with the rest of the dough. Preheat a cast iron skillet or heavy pan over medium heat. Roll each spiraled dough to ⅛" thick. Add 1 TB of oil or ghee to pan, and place in the paratha dough. Cook until lightly golden brown on each side and place in a container covered with a towel to hold. Repeat for the rest, adding oil as needed to pan fry. Enjoy!


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