Plain Paratha Recipe
Soft golden-brown plain parathas made with simple dough and cooked with just a little oil or ghee. Perfect for breakfast, lunch, or dinner and pairs beautifully with curries, dals, or yogurt.
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.