Paratha Recipe

Why You’ll Love This Recipe

I love this paratha recipe because I only need a few everyday ingredients to make a satisfying homemade flatbread. The dough is straightforward to prepare, and I don’t need yeast or a long rising time.

I especially enjoy the contrast between the crisp, golden exterior and the tender layers inside. I can serve paratha for breakfast, lunch, or dinner, and I can easily adjust the recipe with herbs, spices, or different fillings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups whole wheat flour (atta)
• 1/2 teaspoon salt
• 3/4 cup warm water, approximately
• 1 tablespoon oil or melted ghee, plus more for cooking
• Extra flour for dusting

Directions

1. I add the whole wheat flour and salt to a large mixing bowl and stir them together.
2. I gradually add the warm water while mixing with my hand or a spoon. I continue adding just enough water to create a soft, workable dough.
3. I add the oil or ghee and knead the dough for about 5–7 minutes, until it becomes smooth and elastic.
4. I cover the dough with a clean kitchen towel or plate and let it rest for about 20–30 minutes. I find that this makes the dough softer and easier to roll.
5. I divide the rested dough into 6 equal portions and roll each portion into a smooth ball.
6. I lightly dust my work surface with flour and roll one dough ball into a thin circle.
7. I brush the surface lightly with oil or melted ghee and sprinkle it with a small amount of flour.
8. To create layers, I fold the dough into a semicircle and then fold it again into a triangle. Alternatively, I roll it into a strip, coil it, and flatten it again.
9. I gently roll the folded dough into a thin paratha, taking care not to press so firmly that I lose all the layers.
10. I heat a tawa, cast-iron skillet, or heavy frying pan over medium-high heat.
11. I place the paratha onto the hot pan and cook it until small bubbles appear and the underside develops light brown spots.
12. I flip the paratha, brush it lightly with oil or ghee, and cook the second side. I flip it once more if necessary and cook until both sides have golden-brown spots.
13. I remove the cooked paratha from the pan and keep it covered with a clean kitchen towel while I cook the remaining pieces.
14. I serve my paratha warm for the best texture.

Servings and Timing

This recipe makes approximately 6 medium parathas. I usually serve one or two per person, depending on what I’m serving alongside them.

• Prep time: 15 minutes
• Resting time: 20–30 minutes
• Cook time: 15–20 minutes
• Total time: About 50–65 minutes
• Yield: 6 parathas
• Servings: Approximately 3–6

Variations

Ghee Paratha

I use melted ghee both between the layers and while cooking. I find that ghee gives my paratha a richer flavor and helps create beautifully crisp layers.

Garlic Paratha

I add finely minced garlic to the dough or sprinkle it over the rolled dough before folding. I sometimes add chopped cilantro as well for extra freshness.

Spiced Paratha

I add cumin, chili powder, garam masala, or other favorite spices to the flour before making the dough. This gives me a flavorful flatbread that I can enjoy even with a simple yogurt dip.

Aloo Paratha

I prepare a seasoned mashed potato filling and place it inside the dough before rolling. I cook the stuffed paratha on a hot skillet with ghee or oil until both sides are golden.

Methi Paratha

I mix chopped fresh fenugreek leaves with the flour and seasonings before preparing the dough. I love the earthy flavor this adds to the finished paratha.

Storage/Reheating

I let leftover parathas cool before storing them. I place parchment paper between the individual flatbreads and transfer them to an airtight container. I keep them refrigerated for about 3–4 days.

For longer storage, I freeze my parathas in a freezer-safe bag with parchment paper between each one. I can keep them frozen for about 2 months.

When reheating, I prefer placing the paratha in a hot skillet for about 30–60 seconds per side. I can add a tiny amount of ghee or oil if I want to restore some of the freshly cooked flavor and crispness. I can also microwave it briefly, although I find that this produces a softer texture.

FAQs

What is paratha?

Paratha is a South Asian flatbread that I make by preparing a simple wheat-flour dough and cooking it on a hot flat pan. Depending on the version I’m making, I can create flaky layers or add savory fillings such as potatoes, vegetables, or paneer.

Why is my paratha hard?

When my paratha turns out hard, I usually check whether my dough was too dry, whether I added too much flour while rolling, or whether I cooked it for too long. I keep my dough soft and cook each paratha only until it develops golden-brown spots.

How do I make paratha flaky?

I create flaky layers by rolling out the dough, brushing it with oil or ghee, adding a light dusting of flour, and then folding or coiling it before rolling it again. I avoid pressing too aggressively during the final rolling.

Can I make paratha without ghee?

Yes. I can replace ghee with a neutral cooking oil when preparing and cooking my paratha. I find that the flavor is slightly different, but I still get a delicious flatbread.

What can I serve with paratha?

I serve paratha with curries, dal, cooked vegetables, yogurt, chutney, or pickles. For breakfast, I sometimes keep things simple and enjoy a freshly cooked paratha with yogurt and a hot cup of tea.

Conclusion

Homemade paratha is a versatile flatbread that I can prepare with just a few basic ingredients. I love its golden exterior, soft center, and flaky layers, especially when it’s served straight from the skillet. Whether I make a simple plain paratha, enrich it with ghee, add herbs and spices, or turn it into a stuffed version, I get a comforting bread that works beautifully with a wide variety of meals.

Paratha Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Homemade paratha is a flaky, layered South Asian flatbread with crisp golden edges and a soft, chewy center. Serve it warm with curries, dal, vegetables, yogurt, chutney, or pickles.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15–20 minutes
• Total Time: About 50–65 minutes
• Yield: 6 parathas, approximately 3–6 servings
• Category: Bread
• Method: Skillet
• Cuisine: South Asian
• Diet: Vegetarian

Ingredients

• 2 cups whole wheat flour (atta)
• 1/2 teaspoon salt
• 3/4 cup warm water, approximately
• 1 tablespoon oil or melted ghee, plus more for cooking
• Extra flour for dusting

Cook Mode Prevent your screen from going dark

Instructions

1. Add the whole wheat flour and salt to a large mixing bowl and stir to combine.
2. Gradually add the warm water while mixing, using just enough to form a soft, workable dough.
3. Add the oil or melted ghee and knead for 5–7 minutes, until the dough is smooth and elastic.
4. Cover the dough with a clean kitchen towel or plate and let it rest for 20–30 minutes.
5. Divide the rested dough into 6 equal portions and shape each portion into a smooth ball.
6. Lightly dust the work surface with flour and roll one dough ball into a thin circle.
7. Brush the surface lightly with oil or melted ghee and sprinkle with a small amount of flour.
8. Fold the dough into a semicircle and then into a triangle to create layers. Alternatively, roll it into a strip, coil it, and flatten it again.
9. Gently roll the folded dough into a thin paratha without pressing so firmly that the layers disappear.
10. Heat a tawa, cast-iron skillet, or heavy frying pan over medium-high heat.
11. Place the paratha on the hot pan and cook until small bubbles appear and the underside develops light brown spots.
12. Flip the paratha, brush lightly with oil or ghee, and cook the second side. Flip again if necessary and continue cooking until both sides have golden-brown spots.
13. Remove the cooked paratha from the pan and keep it covered with a clean kitchen towel while cooking the remaining parathas.
14. Serve warm for the best texture.

Notes

• Keep the dough soft and avoid using excessive flour while rolling, as a dry dough can produce hard parathas.
• For flaky layers, brush the rolled dough with oil or ghee, dust lightly with flour, and fold or coil it before the final rolling.
• For ghee paratha, use melted ghee between the layers and for skillet cooking to create a richer flavor and crisp texture.
• For garlic paratha, add finely minced garlic to the dough or sprinkle it over the rolled dough before folding. Chopped cilantro can also be added.
• For spiced paratha, add cumin, chili powder, garam masala, or other preferred spices to the flour.
• For aloo paratha, fill the dough with seasoned mashed potatoes before rolling and cooking.
• For methi paratha, mix chopped fresh fenugreek leaves into the flour and seasonings before preparing the dough.
• Store cooled parathas with parchment paper between them in an airtight container in the refrigerator for 3–4 days.
• Freeze parathas separated by parchment paper in a freezer-safe bag for up to 2 months.
• Reheat in a hot skillet for 30–60 seconds per side, adding a small amount of oil or ghee if desired.

Nutrition

• Serving Size: 1 paratha
• Calories: 190 kcal
• Sugar: 0.5 g
• Sodium: 200 mg
• Fat: 6 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 4 mg