Originating in the Indian and Pakistani state of Punjab, parathas are a popular type of unleavened flatbread that is commonly consumed for breakfast. The word paratha is a combination of the words parat and atta, which means “layers of cooked dough.” (source)
Traditional parathas often contain ghee, but many are prepared with cooking oil, making them vegan-friendly. These flatbread can be stuffed with various vegetables and served with non-dairy butter, chutney or yogurt, or simply enjoyed plain. They make an excellent accompaniment to curries and other saucy dishes.
This paratha recipe uses green onion, or spring onion as many like to call it, and is perfect even as a snack.
Flaky Green Onion Parathas
Yields 6 parathas
1 cup all-purpose flour
1 cup white whole wheat flour
3/4 teaspoon salt
2 tablespoons + 2 tablespoons olive oil, divided*
1/2 – 2/3 cup regular unsweetened almond milk
1-2 stalks green onion, sliced
extra flour for dusting
oil for the pan
Combine flours and salt in a large bowl and mix to combine. Add 2 tablespoons oil and almond milk and stir until mixture begins to form a ball. Kneed for 5 minutes then cover with a damp towel and allow to rest for 1 hour.
After the dough has rested, separate into 6 sections and roll into balls. On a clean, lightly floured work surface, roll each ball out until approximately 1/8-inch thick.
Roll each circle into a log. You should end up with a strip of dough, approximately 1-inch tall by 8 inches wide. Press to flatten dough slightly and stretch so that it is approximately 2 inches wider than before.
Heat a teaspoon oil in a large, non-stick frying pan over medium heat. Add a paratha and cook for approximately 2 minutes on each side, or until golden brown spots appear. Remove paratha from pan and repeat until all remaining dough has been used.
* NOTE: If you wish to have a nice buttery taste, simply substitute vegan buttery spread for the oil and proceed with recipe as directed.