A specialty of Punjab, India, this flavorful flatbread (paratha) is made with a delicious blend of sweet corn flour (makai) and whole wheat flour, spiced with ajwain seeds and fresh green chilies. The wheat flour provides the necessary gluten to make the corn-based dough pliable and easy to roll.
• Preparation time: 10 minutes
• Dough resting time: 30 minutes to 3 hours
• Cooking time: 40 minutes
• Yield: 10 parathas
Ingredients
For the Dough:
• 1 cup (115 g / 4.1 oz) corn flour
• 2 cups (250 g / 8.8 oz) sieved whole wheat flour (or chapati flour)
• 1 tsp (5 ml) salt (optional)
• 1 tbsp (15 ml) jaggery or brown sugar
• 2–3 hot green jalapeño chilies, halved, seeded, and slivered
• 1 tsp (5 ml) ajwain seeds
• 3 tbsp (45 ml) melted ghee or vegetable oil
• 0.75 cup (180 ml) warm water (approx. 100°F/38°C), or as needed
For Rolling & Cooking:
• Approx. 0.5 cup (60 g / 2.1 oz) chapati or sieved wheat flour, for dusting
• Approx. 0.67 cup (160 ml) melted ghee or vegetable oil, for cooking
Instructions
1. Make the Dough
• In a large mixing bowl, whisk together the corn flour, whole wheat flour, salt (if using), jaggery/brown sugar, slivered green chilies, and ajwain seeds.
• Drizzle in the 3 tbsp of melted ghee. Rub the fat into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
• Gradually pour in the warm water, mixing until the flour comes together into a rough mass.
• Turn the dough out onto a clean, lightly floured surface. Knead for 8-10 minutes, or until it becomes silky smooth and forms a medium-stiff dough.
2. Rest the Dough
• Shape the dough into a smooth ball and lightly coat it with ghee or oil.
• Place it back in the bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for at least 30 minutes or up to 3 hours. (See notes for longer storage).
3. Shape the Parathas
• Set up your rolling station: You’ll need your rolling pin, the dusting flour in a shallow dish, and one or two cookie sheets lined with waxed paper.
• Briefly knead the rested dough, then divide it into 10 equal portions. Roll each portion into a smooth ball. Cover the dough balls with a damp cloth to prevent them from drying out.
• Work with one ball at a time:
1. Flatten the ball into a 2-inch patty and dip both sides in the dusting flour.
2. Roll it into a 6-inch (15 cm) circle, using just enough dusting flour to prevent sticking.
3. Brush the surface of the circle with a little melted ghee.
4. Fold the circle in half to create a semi-circle. Brush the top of the semi-circle with ghee.
5. Fold it in half again to create a quarter-circle (a triangle shape).
6. Dip the triangle in dusting flour, coating both sides.
7. Roll it out evenly into a 6-inch (15 cm) triangle.
• Place the shaped paratha on the waxed-paper-lined sheet. Repeat with the remaining 9 balls, ensuring the shaped parathas do not touch (or they will stick together).
4. Cook the Parathas
• Preheat a cast-iron skillet, heavy-based griddle (tava), or electric griddle over moderate heat (about 375°F/190°C).
• Once hot, lightly brush the griddle with ghee or oil.
• Carefully place one paratha triangle onto the hot surface. Cook for 1-2 minutes, until the underside starts to develop reddish-brown spots.
• Drizzle about 1 tsp of ghee or oil around the edges and on top of the paratha.
• Flip the paratha with a spatula.
• Drizzle another 1 tsp of ghee on the new top side and around the edges. Cook for another 1-2 minutes, until the second side is also crisp and spotted.
• The paratha should puff up in places. You can gently press the surface with the back of a spatula to encourage puffing.
• Remove the cooked paratha and serve immediately, or place it in a cloth-lined basket or container to keep warm.
• Repeat the cooking process with the remaining parathas, brushing the griddle with a little ghee as needed between each one.
Recipe Notes
• Corn Flour vs. Cornmeal: This recipe calls for fine corn flour (like Indian makai ka atta), not coarse cornmeal. If you can only find cornmeal, you can process it in a coffee grinder or high-powered blender and pass it through a fine-mesh sieve before measuring.
• Dough Storage: The uncooked dough can be kept, well-sealed, in the refrigerator for up to 24 hours. Let it come to room temperature for at least 1 hour before rolling.
• Serving Suggestions: These parathas are wonderful with yogurt, Indian pickles, or robust dishes like Sarson ka Saag (Curried Mustard Greens), Curried Whole Mung Beans, or any moist vegetable stew.
