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Spiced pan-fried flatbread made with whole-wheat flour and nigella seeds
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
310
KCAL / 100G
Carbs
45.5g
· 58%
Protein
8.2g
· 10%
Fat
11.2g
· 32%
Fiber
6.1g
Vitamins
B1
0.35mg · 29% DV
B3
4.2mg · 26% DV
B6
0.25mg · 15% DV
Biotin
4µg · 13% DV
Minerals
Manganese
2mg · 87% DV
Selenium
38µg · 69% DV
Phosphorus
255mg · 36% DV
Magnesium
105mg · 25% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.5g
MONOUNSATURATED
5.1g
POLYUNSATURATED
2.9g
Omega 6:3 ratio 22.5:1
Above the ideal 4:1 (22.5:1).
It is a South Asian layered flatbread cooked on a griddle, with nigella seeds mixed into or scattered over the dough. The seeds add a distinctive savoury, slightly onion-like aroma.
No. Nigella seeds come from Nigella sativa, while black sesame comes from the sesame plant; they differ in flavour, texture, and botanical origin.
Resting the dough after kneading helps it hydrate and relax, making it easier to roll. Keep cooked parathas covered with a clean cloth or in a covered container so they do not dry out.
It can become tough if the dough is too dry, has not rested, or stays on the pan too long. A well-heated pan and a relatively quick cook on each side help preserve a tender interior.
Use a properly preheated pan over medium-high heat. Low heat can dry the bread before it browns, while excessive heat may scorch the outside before the layers cook through.
It pairs well with yoghurt-based sides, lentil or chickpea dishes, eggs, and vegetable curries. Adding a protein-rich food and vegetables makes it a more rounded meal.
Paratha is typically rolled or folded into layers and often cooked with some fat, creating a flaky texture. Chapati is usually simpler and unleavened, while naan is generally thicker and commonly made with yeast or another leavening agent.
It can work before training if the serving and toppings suit your digestion. A large, heavily oiled paratha eaten shortly before intense exercise may feel uncomfortable for some people.
Yes. Cool it completely, separate pieces with parchment paper, and freeze in an airtight container or bag. Reheat from thawed or frozen in a dry skillet until hot throughout.
Because it contains wheat, it is not suitable for people with coeliac disease, wheat allergy, or gluten-related disorders. Those prone to reflux or indigestion may prefer a smaller portion with less added oil.
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Nutrition data compiled from USDA FoodData Central and scientific sources.