Coriander Paratha

© Katherine Stetson

Really fun to make!

  • 1 cup whole wheat flour
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • ¼ cup finely chopped cilantro
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric
  • ¼ teaspoon sea salt
  • ¼ teaspoon cayenne
  • ½ – ¾ cup spring water

In a food processor, fitted with a steel blade, pulse the dry ingredients several times. Add the cilantro, olive oil and water and process until dough comes together in a ball. Move the dough to a bowl and cover for 15 minutes.

Divide the dough into 6-8 equal sized balls. Roll each on a lightly floured surface to approximately 7 inches in diameter.  Cover as needed with plastic wrap to prevent them drying out.

Heat a cast iron griddle or skillet over medium to medium-high heat. Lightly brush a Paratha with olive oil and cook it, oiled side down, until blistered with brown spots. Brush top surface with olive oil and flip to cook the other side. Wrap cooked Paratha in a tea towel and serve immediately.

Copyright © Katherine Stetson, all rights reserved.