Cumin Seed Paratha

trangia stove with a black skillet pan of vegan sweet potato and black bean chilli, topped with homemade paratha. shows a person's hand stirring.

A simple, skillet-cooked flatbread made with wholewheat flour, cumin seeds, and olive oil. This paratha is folded and rolled to create soft layers and golden blisters. It’s quick, forgiving, and brings a touch of warmth and depth to curries, soups, or even leftovers

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Photographed truthfully. If you cook it, yours will look like mine.

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Prep Time 5

Cook Time 5

Resting 20

Total Time 30

Course Dinner, Lunch, Side Dish, Snack

Cuisine Inspired by Indian Flavours

Servings people

Calories/Seving 310 kcal

Ingredients

½ cup wholewheat flour
½ tsp cumin seeds
⅛ tsp salt
1 tbsp olive oil
100 ml water | In a jug or cup, ready to pour in, bit by bit
2 tbsp olive oil | for cooking

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Instructions

Put the flour onto the work surface and mix with the salt and cumin seeds.
½ cup wholewheat flour, ½ tsp cumin seeds, ⅛ tsp salt
Spread the flour out a little and add the oil. Use your finger tips to mix around. Don't take too much time over this 😊
1 tbsp olive oil
Gradually add enough water to bring together as a dough. If it feels too dry, it is too dry. Add a little more. If it's a little sticky suddenly, put a little more flour onto the work surface and roll the sticky ball into the flour.
Knead the dough a little to form a lovely soft ball; firmer but lovely and soft like a marshmallow.
Leave the the dough to rest for 20 minutes.
100 ml water
Ensure the dough is at room temperature when cooking it.
Take half the dough and roll it into a nice round ball. Roll out the dough with a rolling pin, so it is 15cm wide and approximately 2mm thin.
Brush the surface with oil. Fold the round in half, then half again; you will have a triangle.
Heat a skillet or pan until it is blisteringly hot and smoking.
Meantime, roll the triangle out, to be 2mm thick, it will become a slightly odd shape triangle.
Brush the surface with oil, and put the oiled side down in the skillet. Wait for it to blister and puff up. Brush the side facing up with oil just before you flip it over. Ensure it's cooked with black spots and toasted. It will be soft inside and totally delicious.
I did cook the dough without folding more oil into it. It was drier but still lovely and far better than a shop bought affair!
2 tbsp olive oil

Nutrition

Calories: 310kcalCarbohydrates: 25gProtein: 4gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gSodium: 152mgPotassium: 45mgFiber: 1gSugar: 0.1gVitamin A: 6IUVitamin C: 0.04mgCalcium: 11mgIron: 2mg

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.

Keywords cumin paratha, easy Indian bread, plant-based side dish, quick skillet bread, vegan flatbread

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