Italian paratha recipe | Italian herbs paratha

Italian paratha is a simple Indian flatbread, with Italian herbs in it, exciting for your kids, especially with a cheesy dip!

You have nothing in pantry but need a quick fix for a meal or lunch box?

I grabbed this idea when I was browsing Instagram. One of the restaurant serves this, but I was not sure if it was stuffed or simple paratha.

I decided to just make it in the same way as lachcha paratha. If you are a beginner and still want to try this one, just add it to the flour and make it like regular chapati.

Or little fancier, you can do it as triangle paratha too.

Top tips

• Do not make sticky dough, otherwise you won't get the layers properly.
• Spreading ghee and flour in step 3 is must for getting layers.
• If you want you can use oil in place of ghee.
• While coiling, twist as you coil, instead of coiling as such. This way you will get layers spread all over, and not just stacked.
• I used oregano seasoning we get while we order pizza. You can use any of your favorite Italian seasoning or even mixed seasoning.
• While cooking, make sure to cook in medium flame to get crispy golden parathas.
• If cooked in high flame, it will be soft as well as some part in the middle may remain uncooked.

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5 from 1 vote

Italian paratha recipe

Italian paratha is a simple Indian flatbread, with Italian herbs in it, exciting for your kids, especially with a cheesy dip! Step by step and full video post.

Course Main Course

Cuisine Fusion, Indian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Resting time 30 minutes minutes

Servings 5 people

1x2x3x

Cup measurements

Ingredients

• 1 cup Wheat flour heaped
• 1 tablespoon Oil
• 1 tablespoon Italian seasoning
• Salt
• Ghee as needed

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Instructions

• In a mixing bowl, add wheat flour, salt and oil. Mix well.
• Add water (Approx.½ cup, depending on your flour plus or minus 1 tbsp) to make a smooth dough.
• It should not be sticky, so add water carefully.
• Set aside for ½ hour minimum. Knead well after ½ hour to make it smooth. Divide into 5.
• Roll to smooth balls. Flatten and dust it with flour.
• Spread into thin discs as we roll for regular roti. Drizzle one or two teaspoon of ghee over it and sprinkle 2 teaspoon wheat flour.
• Spread well with your hands. Sprinkle Italian herb and spread evenly.
• Roll tightly. Using a knife, slit the rolled roti to two, leaving one side intact, as shown below.
• Coil this slit roti as shown in the picture. Make sure you coil it firm (not loose).
• Dust slightly and roll gently to thick parathas.
• Heat tawa, drizzle some oil or ghee and cook parathas over medium flame. Gently press while it gets cooked, for even cooking.
• Cook both sides by flipping, until golden brown spots appear.
• Repeat to finish and stack the parathas. Once done, tap the sides and in the middle gently with your palm/ fist, to highlight the layer.

Video

Notes

• Do not make sticky dough, otherwise you won't get the layers properly.
• Spreading ghee and flour in step 3 is must for getting layers. If you want you can use oil in place of ghee.
• I used oregano seasoning we get while we order pizza. You can use any of your favorite Italian seasoning or even mixed seasoning.
• While cooking, make sure to cook in medium flame to get crispy golden parathas.

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Step by step photos

1. In a mixing bowl, add wheat flour, salt and oil. Mix well.

2. Add water (Approx.½ cup, depending on your flour plus or minus 1 tbsp) to make a smooth dough.

It should not be sticky, so add water carefully.

3. Set aside for ½ hour minimum. Knead well after ½ hour to make it smooth. Divide into 5.

4. Roll to smooth balls. Flatten and dust it with flour.

5. Roll into thin discs as we roll for regular roti. Drizzle one or two teaspoon of ghee over it and sprinkle 2 teaspoon wheat flour.

6. Spread well with your hands. Sprinkle Italian herb and spread evenly.

7. Roll tightly. Using a knife, slit the rolled roti to two, leaving one side intact, as shown below.

8. Coil this slit roti as shown in the picture. Make sure you coil it firm (not loose).

9. Dust slightly and roll gently to thick parathas.

10. Heat tawa, drizzle some oil or ghee and cook parathas over medium flame. Gently press while it gets cooked, for even cooking.

Cook both sides by flipping, until golden brown spots appear.

11. Repeat to finish and stack the parathas. Once done, tap the sides and in the middle gently with your palm/ fist, to highlight the layer.

I served with cheesy dip and dal that I made for Aj’s lunch. Cheesy dip post, coming up next on Friday, stay tuned!