Dough
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Sourdough discard | 300 g | 300 g | 600 g | 900 g | 1.2 kg |
| Warm milk | 900 g | 900 g | 1.8 kg | 2.7 kg | 3.6 kg |
| Baking powder | 3 tsp | 3 tsp | 6 tsp | 9 tsp | 12 tsp |
| All-purpose flour | 1000 g | 1 kg | 2 kg | 3 kg | 4 kg |
| Sea salt | 15 g | 15 g | 30 g | 45 g | 60 g |
For Shaping
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Melted butteramount not stated in the source | for brushing | — | — | — | — |
| All-purpose flouras needed, for the work surface | for dusting | — | — | — | — |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 | Swap5 |
|---|---|---|---|---|---|
| Warm milk | 1/3 cup instant nonfat dry milk plus 3/4 cup water | 1/2 cup evaporated milk plus 1/2 cup water | 3/4 cup 2 percent milk plus 1/4 cup half-and-half | ||
| 1 | 0.333 | 0.5 | 0.75 | ||
| Baking powder | 1/4 teaspoon baking soda plus 1/4 teaspoon cornstarch plus 1/2 teaspoon cream of tartar | ||||
| 1 | 0.25 | ||||
| All-purpose flour | 1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads) | 1 cup self-rising flour (omit baking powder and salt from recipe). Reader suggestion: 5/8 cup potato flour | 1-1/4 cups rye flour or coarsely ground whole-grain flour | 1 cup cornmeal | |
| 1 | 1 | 1 | 1.25 | 1 | |
| Melted butter | 1 cup margarine | 1 cup shortening plus 1/2 teaspoon salt | 7/8 cup vegetable oil plus 1/2 teaspoon salt | 1 cup shortening | 7/8 cup vegetable oil |
| 1 | 1 | 1 | 0.875 | 1 | 0.875 |
Method
In a large bowl, combine the sourdough discard, warm milk, baking powder, and all-purpose flour. Mix until everything is combined, then rest the dough for 15 minutes.
Add the sea salt and mix well – the creator uses a slap-and-fold technique for about 3 minutes. Rest the dough for 30 minutes.
Divide the dough into small balls. The creator gets 16 pieces from this recipe. Rest the dough balls for 15 minutes.
Flatten each ball with a rolling pin, brush it with melted butter, then cut the dough into strips with a pastry cutter (the video shows a multi-blade rolling cutter). Roll the strips up into round coils.
Rest the coiled balls for another 15 minutes.
Use a rolling pin to flatten each coil into a thin sheet.
Preheat a cast iron skillet or pan over medium heat. Cook each paratha until the dough bubbles, then flip and cook until golden brown and crispy. Stack the finished parathas under a towel to keep them soft, and serve hot with Indian curries.
Notes
Servings: 16 (per serving). Per serving (estimated): about 297 kcal, 58 g carbs, 9 g protein, 3 g fat, 2 g fiber. Melted butter for brushing is not counted (amount unspecified).
All quantities come from the creator’s video description and are exact, not estimated. The video has no captions, subtitles, or on-screen text; the method steps were confirmed against the visuals.
The sourdough discard is assumed to be 100% hydration (equal flour and water by weight) for the nutrition estimate. Nutrition is estimated from standard USDA values for flour and whole milk; the creator gives no macros.
The dough is very wet – roughly 90% hydration including the milk and the water in the discard. That slackness is why the creator uses the slap-and-fold technique, and it is what keeps the finished parathas soft rather than tough.
The spiral flakiness comes from the shaping: brush the flattened dough with melted butter, cut it into strips, and roll the strips into a coil. Rolling the coiled ball back out distributes the butter between the dough layers, so the cooked paratha separates into flaky sheets.
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