Paratha is a layered Indian flatbread commonly served during breakfast. There are many different types, from plain to stuffed with various vegetables and spices. This version is brushed with ghee, then sprinkled with a coating of cinnamon sugar before being folded and twisted to create multiple layers.
I used ghee, but oil or melted butter may be substituted. The dough tends to turn out flakier with ghee or butter. I was able to find ghee at the grocery store in the refrigerated section near the butter and milk. You can also use all-purpose flour or a combination of all-purpose and whole wheat.
Cinnamon Paratha (Indian Cinnamon Sugar Flatbread)
Adapted from Dishes from my Kitchen
- 2 cups whole wheat flour
- 1 teaspoon salt
- 2 tablespoons + 1 1/2 teaspoons ghee divided
- 3/4 cup water
- 3 tablespoons granulated sugar
- 1/2 tablespoon cinnamon
- In a large bowl, combine flour and salt. Rub in 2 tablespoons ghee with your hands. Slowly add water until a smooth and elastic dough forms. Add a little more water if too dry and more flour if too sticky. Cover the bowl with a wet kitchen cloth and let rest 1 hour.
- In a small bowl, combine sugar and cinnamon.
- On a lightly floured surface, divide the dough into 6 equal portions.
- Working with 1 piece at a time, roll into a 9 inch circle. Brush the surface with ghee and sprinkle with the cinnamon sugar mixture. Starting at one side, fold the dough into 1/4-1/2 inch pleats, like an accordion. Seal together the beginning and ending folds. Roll the dough end to end in the shape of a snail. Flatten and roll into a 6-7 inch circle. Repeat with remaining dough.
- Heat a large skillet over medium heat. Once heated, add a paratha. Cook until bubbles start to appear. Brush with ghee and flip. Brush with more ghee. Cook until lightly browned on both sides, 30-40 seconds.
- Serve immediately or at room temperature.