Garlic paratha is a tasty and aromatic Indian flatbread; it goes with garlicky and is perfect for breakfast, lunch, or dinner. This garlic paratha recipe combines whole wheat flour with minced garlic, fresh coriander leaves, and a blend of spices to create soft, flaky, utterly delicious bread. The paratha has a buttery texture and a roasted garlic aroma, which is almost an anti-sensual experience, yet only this simplicity makes it extremely easy to prepare. The recipe is about kneading dough using whole wheat flour, minced garlic, salt, and a touch of oil so that the parathas are both flavourful and pliable. The dough is rolled out, brushed with ghee or butter, layered with additional garlic and herbs for an extra burst of flavour, and cooked on a hot grill till golden and crispy, so this develops the delightful texture that goes very well with all kinds of dishes. Serve this garlic paratha recipe with yoghurt, pickles, or a spicy curry for a complete meal, or enjoy it as a snack. Its robust flavours make it a versatile option, whether to spice up your everyday meals or impress guests with a homemade delicacy. Packed with the goodness of garlic and the wholesomeness of whole wheat, garlic paratha is an irresistible choice for anyone who loves bold, savoury flavours.

• 2 cup atta
• 8-10 clove
• 1 tbsp cooking oil
• Ghee
• 1/2 tsp garam masala
• 1/2 tsp red chilli powder
• Salt
• 1/4 cup coriander

• This recipe of garlic paratha combines the richness of whole wheat flour with the bold flavors of garlic and spices.
• This simple yet mouthwatering recipe yields soft, golden parathas that are perfect for pairing with yogurt, pickles, or curries.
• Start by mixing 2 cups of whole wheat flour, 1/2 teaspoon of salt, and 1 tablespoon of oil in a large bowl.
• Gradually add ¾ cup of water to form a smooth dough.
• Knead the dough until it becomes soft and pliable, ensuring it's not sticky.
• Cover the dough with a damp cloth and let it rest for 20 minutes.
• This resting period makes the dough easier to roll out and results in softer parathas.
• While the dough rests, prepare the aromatic garlic filling.
• Take 8-10 finely chopped cloves of garlic and add them to a small bowl.
• Add ¼ cup of finely chopped coriander leaves, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, and ¼ teaspoon of salt.
• Mix these ingredients together to create a flavorful filling.
• Once the dough has rested, divide it into 8 equal portions and roll each portion into a ball.
• Flatten each ball slightly, and dust the rolling surface with a little flour to prevent sticking.
• Roll one dough ball into a small circle, about 4-5 inches in diameter.
• Spoon a generous amount of the garlic filling into the center of the circle.
• Fold the edges of the dough over the filling and seal it tightly, making sure the filling stays inside.
• Gently roll the stuffed dough ball into a larger circle, about 6-8 inches in diameter, being careful not to tear the dough.
• Heat a non-stick tawa or pan over medium heat.
• Place the rolled paratha on the hot pan and let it cook for 1-2 minutes, until tiny bubbles appear on the surface.
• Flip the paratha and cook the other side for another 1-2 minutes.
• Brush a little ghee or oil on both sides and continue to cook until the paratha turns golden and crispy.
• Repeat this process for all the dough portions, ensuring each paratha is evenly cooked.
• Stack the cooked parathas on a plate lined with a clean kitchen towel to keep them warm and soft.
• Serve the garlic paratha hot with creamy yogurt, tangy pickles, or your favorite curry.