Paratha Recipe (Flaky Indian Flatbread)
Paratha is a flaky, golden Indian flatbread enjoyed for breakfast or dinner. Soft inside and crisp outside, it’s perfect with yogurt, pickles, or curry.
Paratha is a popular Indian flatbread recipe enjoyed for its crispy, flaky layers and homemade goodness. This authentic Indian plain paratha is made by rolling whole wheat dough and pan-frying it with ghee or oil until golden brown. You can make it plain paratha or try delicious stuffed paratha variations like aloo paratha (potato stuffed), paneer paratha, or gobi paratha (cauliflower stuffed). A staple in Indian breakfast recipes, paratha is loved by families across India and by those craving traditional Indian comfort food abroad. It’s best served hot with curd (yogurt), pickle, or a dollop of homemade butter.
Ingredients and Substitutes
- Whole Wheat Flour: The base for making parathas, giving them a nutty flavor and soft texture. You can substitute with multigrain flour or a mix of wheat and all-purpose flour for variation.
- Salt: Enhances the overall flavor of the dough; you can adjust to taste or skip if on a low-sodium diet.
- Water: Used to knead the dough; use warm water for softer parathas.
- Ghee or Oil: Adds richness and helps achieve crisp, flaky layers. You can use butter or olive oil as a lighter substitute.
- Optional Stuffing: Depending on the type of paratha, you can add mashed potatoes, paneer, grated cauliflower, or radish mixed with spices for extra flavor.
- Spices (Optional): A pinch of cumin, carom seeds, or chili powder can be added for a flavorful twist.
Tips for Making Perfect Paratha
Always let the paratha dough rest for 15–20 minutes after kneading. This simple step helps the gluten develop, resulting in soft and fluffy parathas that are easy to roll and cook evenly.
Cook your Indian flatbread (paratha) on medium heat. Cooking on the right temperature ensures your parathas turn crispy and golden brown outside while staying soft inside, just like traditional North Indian parathas.
Lightly dust the rolling surface and rolling pin with dry flour. Avoid using too much flour, which can make parathas dry. For a homemade paratha with perfect texture, gently brush off excess flour before cooking. You can freeze rolled parathas with parchment paper between layers. Reheat on a tawa or skillet before serving.
Add ghee or oil after the first flip when one side is lightly cooked. This technique helps the paratha puff up beautifully and gives it those signature golden-brown spots, perfect for pairing with curd, pickle, or Indian curries.
Serving Suggestions for Paratha
Parathas taste best when served hot, straight off the tawa, with a dollop of homemade butter or a spoonful of ghee on top. Pair them with cool curd (yogurt), spicy Indian pickles, or a simple cup of masala chai for a comforting and traditional Indian breakfast. For a fuller meal, serve plain parathas with dal (lentils), sabzi (vegetable curry), or dishes like Paneer Butter Masala or Matar Paneer. They also make an excellent base for wraps and rolls, perfect for lunchboxes or quick dinners.
Frequently asked questions
Resting the dough for 15–20 minutes after kneading is key. Using warm water to knead and rolling gently without tearing also helps achieve soft, fluffy parathas.
Overcooking on low heat or using too much dry flour while rolling can make parathas hard. Cook on medium heat and lightly dust flour only if needed.
Apply ghee or oil after the first flip when one side is partially cooked. Press gently with a spatula to encourage puffing, and avoid rolling too thin.
You can try multigrain flour or a mix of all-purpose and wheat flour. Note that the texture and flavor may differ slightly from traditional whole wheat parathas.
Recipe Card
Paratha Recipe (Flaky Indian Flatbread)
Equipment
- 1 Mixing bowl
- 1 Rolling pin and board
- 1 Tawa / non-stick skillet
- 1 Spatula
- 1 Brush for ghee or oil
Ingredients
- 2 cups Whole wheat flour
- ½ tsp Salt
- ¾ cup Water
- 2 tbsp Ghee or oil
Instructions
- Prepare the Dough: In a mixing bowl, add whole wheat flour and salt. Gradually pour in water and knead into a soft, smooth dough. Drizzle a little oil or ghee over it, cover, and let it rest for 15–20 minutes.
- Divide the Dough: After resting, divide the dough into small, equal-sized balls. Roll each one between your palms until smooth.
- Roll the Paratha: Dust a rolling surface with dry flour. Flatten one dough ball and roll it out into a small circle. Spread a few drops of ghee or oil on it, fold it in half, then again into a triangle or square shape. Roll it out again gently to desired thickness.
- Heat the Tawa (Griddle): Place a tawa or flat skillet on medium heat and allow it to get hot.
- Cook the Paratha: Place the rolled paratha on the hot tawa. Cook for 30–40 seconds until light bubbles appear, then flip. Apply ghee or oil on the cooked side and flip again. Press gently with a spatula to ensure even cooking and puffing.
- Repeat the Process: Cook both sides until golden brown spots appear. Remove from the tawa and keep warm in a covered container. Repeat with remaining dough balls. Serve the plain parathas hot with butter, curd (yogurt), pickle, or any Indian curry of your choice.
Notes
- Let the dough rest after kneading, it makes the parathas soft and easier to roll.
- Cook on medium heat so they turn golden brown without burning or becoming hard.
- Add ghee or oil after flipping once to get those crispy, layered edges.
- You can freeze rolled parathas and cook them fresh whenever needed.
- Roll gently and don’t use too much flour, or the paratha may turn dry.
