Gluten-Free Wheat Paratha

Indulge in the wholesome goodness of **Gluten-Free Wheat Paratha**, a soft and flaky Indian flatbread crafted without compromising on texture or flavor. This foolproof recipe combines gluten-free all-purpose and brown rice flours with the binding magic of psyllium husk powder to create a dough that’s easy to work with and rolls out beautifully. Lightly pan-toasted with a hint of ghee or vegan butter, these parathas are golden, pliable, and perfect for pairing with your favorite curries, chutneys, or yogurt. Designed for quick preparation in just 30 minutes, this recipe is a lifesaver for those seeking a gluten-free twist on a beloved classic. Embrace the joy of freshly made flatbread that caters to gluten-free lifestyles while delivering delicious, authentic flavor.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 0.5 cups Brown rice flour
• 1 tablespoon Psyllium husk powder
• 0.5 teaspoons Salt
• 0.75 cups Warm water
• 2 tablespoons Neutral-flavored oil (e.g., vegetable oil or sunflower oil)
• 2 tablespoons Melted ghee or vegan butter (optional, for brushing)
• 0.25 cups Extra gluten-free flour (for rolling)

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, brown rice flour, psyllium husk powder, and salt. Mix well to evenly distribute the dry ingredients.

Step 2

Gradually add the warm water to the dry ingredients while mixing with your hands or a spoon. Knead gently to form a soft and slightly sticky dough.

Step 3

Add the oil to the dough and knead again until the dough feels smoother and more pliable. If the dough is too dry, add a small amount of water (1 teaspoon at a time). If it is too sticky, sprinkle a little more gluten-free flour.

Step 4

Cover the dough with a damp kitchen towel and let it rest for 15 minutes. This allows the psyllium husk to hydrate and bind the dough.

Step 5

Divide the rested dough into 4 equal portions and roll each into a ball.

Step 6

Lightly dust a clean surface and a rolling pin with gluten-free flour. Take one dough ball and gently roll it out into a circle about 6-7 inches in diameter. Be careful not to make it too thin, as gluten-free dough is more delicate.

Step 7

Heat a nonstick skillet or tawa over medium heat. Once hot, place the rolled-out paratha onto the skillet.

Step 8

Cook for about 1-2 minutes or until you see bubbles forming on the surface. Flip the paratha and cook the other side for an additional 1-2 minutes.

Step 9

Brush the cooked side with a little melted ghee or vegan butter, then flip again and brush the other side. Cook each side for another 30-60 seconds, pressing gently with a spatula to ensure even cooking.

Step 10

Repeat the process with the remaining dough balls, stacking the cooked parathas onto a plate and covering them with a clean kitchen towel to keep warm.

Step 11

Serve hot with your favorite curry, chutney, or yogurt. Enjoy your gluten-free wheat paratha!

Nutrition Facts

Serving size	520.2 grams (520.2g)

Amount per serving	% Daily Value*
Calories	1490

Total Fat 57.80g	74%
Saturated Fat 20.50g	102%
Polyunsaturated Fat NaNg
Cholesterol 66mg	22%
Sodium 1192mg	52%
Total Carbohydrate 236.20g	86%
Dietary Fiber 17.20g	61%
Total Sugars 1.10g
Protein 10.70g	21%

Vitamin D 0IU	0%
Calcium 56mg	4%
Iron 3mg	18%
Potassium 281mg	6%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.5%

Protein: 2.8%

Carbs: 62.7%