Parathas are traditionally made using whole wheat flour, also known as atta, which gives them a crisp, nutty, and earthy flavor. Whole wheat flour is preferred for health reasons as it is unrefined and contains the bran and germ from the wheat kernel. Some parathas, especially certain regional varieties like the South Indian parotta, are made with all-purpose flour (maida), which results in a softer, lighter, and chewier flatbread but lacks the nutritional benefits of whole wheat flour. For making paratha dough, whole wheat flour is mixed with salt, oil (or ghee), and water to form a smooth and pliable dough. The dough is usually rested before rolling and cooking. Some recipes use a blend of whole wheat and all-purpose flour to balance flavor and texture. In summary:
Flour Type| Characteristics| Usage in Paratha
---|---|---
Whole Wheat Flour| Whole kernel, nutty, earthy, healthier| Most common for
home-style and traditional parathas
All-Purpose Flour| Refined, softer, lighter, chewier| Used in some regional
parathas like South Indian parotta
Mixed Flours| Combination for balanced texture and flavor| Sometimes used for
specific recipes
Whole wheat flour (atta) is chiefly recommended for making authentic and healthier parathas, while all-purpose flour is an alternative for softer versions.
