Indian · Lunch
Layered Buttered Flatbread (Low-Calorie)
Whole-wheat layered flatbread pan-cooked with minimal ghee instead of generous butter, folded into flaky layers on a griddle. Served warm with cucumber-mint yogurt, it delivers the familiar buttery, flaky texture and toasted-wheat flavor of classic Punjabi paratha at a fraction of the calories.
$2
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
362Calories
12.8gProtein
9.4gFat
59.4gCarbs
4.9gSugar
9.8gFiber
665mgSodium
28mgChol
5.1gSat Fat
410mgPotassium
140mgCalcium
3.1mgIron
0.1mcgVitamin B12
3.5mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Combine whole-wheat flour and 1/4 tsp salt in a mixing bowl, stream in warm water while stirring with a fork until shaggy dough forms, then knead by hand for 4 minutes until smooth and tacky.
2
Knead
Rub the dough surface with a few drops of ghee, cover with a damp cloth, and rest at room temperature for 15 minutes.
3
Build
Roll dough into a thin circle, brush with 1/4 tsp ghee, pleat into an accordion strip, coil into a spiral, then roll again into a 6-inch round.
4
Sear
Heat a dry tawa or heavy skillet over medium heat for 1 minute, then cook the flatbread for 90 seconds per side until small bubbles appear and light brown spots form.
5
Plate
While bread cooks, combine diced cucumber, plain yogurt, chopped mint, and pinch of salt in a small bowl, then serve warm flatbread with yogurt dip.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g whole-wheat flour
- 2 tsp2 tsp ghee, plus extra for brushing while cooking
- 1/2 tsp1/2 tsp salt
- 1/2 cup120ml warm water, plus more as needed
- 4 tbsp4 tbsp whole-wheat flour for dusting
- 4 oz114g cucumber
- 1/2 cup120g plain yogurt
- 2 tbsp2 tbsp mint leaves
- 2 pinch2 pinch salt, for the yogurt dip
