Ghee Parathas with Spiced Yogurt

Flaky whole-wheat parathas brushed with ghee and blistered golden on a hot skillet, served with cool yogurt scented by cumin and cardamom. They echo the ghee-rich, spice-tallied ranges of Mughal Agra as this chapter remembers them from the Ain-i-Akbari.

Serves 4

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Ingredients

• 2 cups whole wheat flour
• 6 tbsp ghee
• 1.5 cups plain yogurt
• 1 tsp ground cumin
• 0.5 tsp ground cardamom
• 1 tsp salt
• 0.75 cup water

Instructions

1. 1Mix whole wheat flour, salt, ghee, and water in a bowl until a smooth dough forms. Knead for 5 minutes then let rest covered for 15 minutes.
2. 2Divide dough into 8 equal balls. Roll each ball into a 6-inch circle, brush with ghee, fold in half, then fold again into a triangle. Roll out each triangle to 1/8-inch thickness.
3. 3Heat a cast-iron skillet over medium-high heat. Cook each paratha 2 minutes per side until golden brown spots appear, brushing with additional ghee as needed.
4. 4Whisk yogurt with ground cumin, ground cardamom, and salt. Serve warm parathas with the spiced yogurt on the side.