Low Fat Parata (Indian Flatbread)
Indulge in the wholesome goodness of "Low Fat Parata," a lighter take on the classic Indian flatbread that doesn’t compromise on flavor. Made with nutrient-rich whole wheat flour and just a touch of olive oil, these paratas are soft, golden, and perfect for guilt-free indulgence. By swapping traditional ghee-heavy preparations for a minimal use of healthy fats, this recipe creates tender, pliable flatbreads that pair beautifully with curries, dals, or even a dollop of yogurt. With a quick prep time and simple rolling technique, these low-fat paratas are an effortless and health-conscious addition to any meal. Whether you're meal-prepping or serving a fresh batch straight from the skillet, this recipe ensures a nourishing and satisfying experience. Perfect for lovers of Indian cuisine looking for a healthier alternative to traditional flatbreads!
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Ingredients
- 2 cups whole wheat flour
- 0.5 teaspoons salt
- 1 cup water
- 1 tablespoons olive oil
- 1 teaspoons ghee or olive oil (for cooking)
Directions
Step 1
Begin by placing the whole wheat flour and salt in a large mixing bowl.
Step 2
Gradually add water to the flour and mix together by hand to form a smooth and pliable dough. The dough should not be too sticky or too hard.
Step 3
Once the dough is formed, drizzle 1 tablespoon of olive oil over it and knead it for another 3-4 minutes. This helps to make the dough smooth and softer.
Step 4
Cover the dough with a damp cloth and let it rest for at least 10 minutes. This resting period helps the gluten in the flour to relax, making the paratas softer.
Step 5
After resting, divide the dough into 8 equal portions and roll each portion into a round ball.
Step 6
Lightly dust a flat surface with some flour. Take one dough ball and flatten it slightly with your hand. Using a rolling pin, roll it out into a round of about 6 inches in diameter. It should not be too thin as it may tear.
Step 7
Heat a non-stick tawa or skillet over medium heat.
Step 8
When hot, place the rolled dough on the skillet. Cook for about 1 minute or until small bubbles form on the surface.
Step 9
Flip the parata and apply a slight brushing of ghee or olive oil (about 1/4 teaspoon) on the cooked side. Press down with a spatula gently in rolling motions to ensure even cooking.
Step 10
Flip again and cook the oiled side for an additional 1-2 minutes, until golden brown spots appear and the parata puffs up.
Step 11
Repeat the process for the remaining dough balls.
Step 12
Serve the paratas warm with your favorite Indian curry or yogurt.
Nutrition Facts
| Serving size | (501.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 980.3 |
| Total Fat 23.1g | 0% |
| Saturated Fat 6.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 11.1mg | 0% |
| Sodium 1199.5mg | 0% |
| Total Carbohydrate 174g | 0% |
| Dietary Fiber 29.2g | 0% |
| Total Sugars 1.2g | |
| Protein 32.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 96.5mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 972.1mg | 0% |
Source of Calories