Plain Paratha Recipe
Learn how to make soft, flaky, and golden-brown plain parathas at home with this simple, oil-free dough recipe. Made with a simple, oil-free dough, these homemade Indian flatbreads are perfect for a healthy breakfast, lunch, or dinner.
Paratha pair wonderfully with vegetable curries, dals, yogurt, or pickles, making every meal wholesome and satisfying. Cooked with just a little ghee on a hot pan, these parathas develop crispy layers while staying soft inside. You can customize your parathas with grated paneer, mashed potatoes, or leafy greens. It makes delicious stuffed versions cooked to perfection on the tawa. This step-by-step plain paratha recipe is beginner-friendly and guarantees authentic, delicious taste every time, bringing the comforting taste of Indian cuisine to your table.
Ingredients and Substitutes
- Wheat Flour: It is the main ingredient used to make soft and flaky parathas. You can substitute it with a mix of whole wheat and all-purpose flour for a lighter texture.
- Water: Used to knead the dough to a smooth, pliable consistency. You can even use milk or a mix of milk and water for kneading dough.
- Salt: A simple pinch of salt makes a big difference by balancing flavors. I occasionally swap it with a little black salt.
- Oil or Ghee (for cooking): This is what gives the paratha its irresistible golden, crispy layers on hot pan/tawa. I prefer ghee for its rich aroma but any neutral cooking oil or melted butter work just as well when you want something lighter.
- Optional Filling: You can add finely chopped vegetables, paneer, or spices if desired.
How to Make Simple Plain Paratha
- Mix wheat flour and salt, add water, and knead into a soft dough.
- Let the dough rest for 15–20 minutes.
- Divide the dough into equal balls.
- Roll each ball into a thin, round flatbread.
- Heat a tawa/pan and cook the paratha until it starts turning lightly golden.
- Flip and brush lightly with oil or ghee, cooking until golden brown.
- Serve hot with curries, dals, yogurt, or pickles.
Serving Suggestions for Paratha
Serve plain parathas hot straight from the pan for the best taste and texture. They pair perfectly with vegetable curries, dals, paneer dishes, or yogurt for a wholesome meal. You can also enjoy them with pickles, chutneys, or a dollop of butter for a simple yet flavorful breakfast or snack. For a complete meal, serve alongside chole, aloo sabzi, or your favorite Indian curry.
Frequently asked questions
Use just a little oil or ghee on both sides of the paratha while cooking. Too much will make them greasy.
Yes, you can freeze parathas. Just stack them with parchment paper in between and freeze. Reheat directly on a hot pan or tawa when needed.
Yes, you can add finely chopped herbs, ajwain (carom seeds), or a pinch of cumin in the dough for a subtle flavor.
Cook on medium heat. Too high can burn the outside while leaving the inside uncooked.
Recipe Card
Plain Paratha Recipe
Equipment
- 1 Rolling Pin
- 1 Tawa or non-stick pan
- 1 Mixing bowl
- 1 Spatula
Ingredients
- 1 cup Wheat Flour
- ½ tsp Salt
- ⅓ cup Water
- 1 tsp Oil or Ghee for cooking
Instructions
- In a mixing bowl, add wheat flour and salt to prepare the dough. Gradually add water and knead to form a smooth, soft, and pliable dough. Cover it with a damp cloth and let it rest for 15–20 minutes.
- After resting, divide the dough into equal-sized balls. Roll each ball lightly to remove air bubbles.
- Dust the rolling surface with a little flour. Roll each ball into a thin, round flatbread of even thickness. Avoid making it too thick to ensure soft layers.
- Heat a tawa or non-stick pan on medium heat. Place the rolled paratha on the hot pan. Cook for 30–40 seconds until small bubbles appear on the surface, then flip the paratha on the pan. Brush lightly with oil or ghee on the cooked side and flip again. Cook until both sides are golden brown with slight crispiness.
- Remove the paratha from the pan and serve immediately with vegetable curries, dals, pickles, or yogurt. Repeat with the remaining dough balls.
Notes
- Use warm water for kneading to make the dough soft.
- Letting the dough rest ensures flakier parathas.
- Cook parathas on medium heat for even cooking without burning.
- Serve hot with sabji or dal for best taste.
