Crispy, flaky paratha is the perfect side to serve with dals and curries. This traditional Indian flatbread is unleavened, and is filled with tender and crisp layers. Try my classic plain paratha recipe with step-by-step photos to make a batch for enjoying with your favorite saucy dishes.
Parathas are simple flatbreads that are made with whole wheat (or atta) flour and just a few other simple ingredients. A soft dough is prepared by hand, formed and flattened, and then folded several times to create lots of flaky layers. They are then roasted to perfection and served warm with a variety of Indian dishes.
Plain parathas, like the ones made with this recipe, the layered & flaky Lachha Paratha and the South Indian Parotta, are staples of Indian cuisine. In fact, they are made and enjoyed in nearly every household and restaurant.
Aloo Paratha (potato Stuffed Indian Flat Bread)
However, this classic paratha recipe is by far my favorite. It’s my go-to side for whenever I’m making rich gravy dishes like Paneer Butter Masala, Chana Masala, Dal Makhani or Shahi Paneer.
They are also terrific to eat by themselves, or with a cup of tea. And I love to snack on paratha with Mango Pickle or other condiments like a fruit jam.
1. In a large mixing bowl add 2 cups of whole wheat flour, 1 teaspoon of oil or ghee, ½ teaspoon of salt.
Aloo Pyaaz Paratha Recipe
Add ½ cup water in portions as you go on mixing and kneading the dough. Keep in mind not to add all of the water at once.
2. Mix and knead into a smooth, soft dough. Continue to add a bit more water a splash at a time if required while kneading.
3. Pinch a medium-sized ball from the dough. Dust with flour and flatten on a clean surface that’s also dusted with a bit of flour.
Bread Paratha Recipe
5. Next, use the back of a spoon to spread some ghee (or oil) to coat the surface of the dough circle.
11. As you roll you can add some flour as needed to keep the dough from sticking. The dough should be rolled into a circle that’s about 6 to 7 inches in diameter.
12. To make a square version of paratha, first flatten a medium-sized ball of dough on a lightly dusted board. Roll out to form a circle of about 4 to 5 inches in diameter.
Lachcha Paratha (layered Indian Bread) Recipe
15. Fold the opposite side of the rolled dough on top of the folded part. Press lightly, and again spread the ghee on this second folded part.
16. Next, fold the right side of the paratha dough to bring it towards the center. Spread some ghee on this fold, too.
17. Lastly, fold the left side on top of the right fold. You should have a nice little bundle of dough, like in the photo below.
Plain Paratha (flaky Indian Flatbread)
21. Once you’ve rolled out all of the paratha dough discs or square, heat a tawa (skillet) over medium heat on the stovetop. Working one at a time, place one of the paratha onto the tawa.
To test the hotness of the skillet, sprinkle a few pinches of flour in the center. if it browns in a few seconds, the tawa is hot enough to begin with the paratha roasting.
22. The paratha will begin to puff up and bubble from the heat. Roast paratha on a medium to high heat and do regulate the heat as needed.
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Garlic Coriander Triangle Parathas Or Fried Indian Bread
23. When the bottom of the paratha is about ¼ of the way browned (you will see the paratha having some air pockets), flip it over with a spatula.
Transfer to a holding plate or a casserole container or a roti basket/box, and repeat the process to cook all of the flatbreads.
Paratha can be served with any Indian mains like lentils, curries, gravies and even dry sautéed or steamed vegetable dishes. You can also enjoy them with mango pickle or lemon pickle.
Dal Paratha (stuffed Indian Flat Bread)
If you want more crisp parathas then simply fry them for a bit longer on each side to get more brown crunchy spots.
Enjoy homemade Indian flatbread warm with lentil recipes like dal makhani or mango pickle or green chilli pickle, or any Indian vegetable curry or any paneer gravy.
These breads are best when enjoyed as soon as they are made. If you serve them after storing or resting for some minutes, the crispy texture is not there and they soften, but the paratha still tastes delicious.
Stuffed Indian Bread Aka Paratha For Your Breakfast
For health reasons, I recommend to eat the parathas the day they are made and not make ahead or store them for the next day.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Crisp as well as soft unleavened whole wheat flat Indian bread. Plain paratha are popular breakfast or tiffin recipe that can be served with pickle or any side veggie dish.
Punjabi Lachcha Paratha Recipe
Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.Paratha is a delicious flaky layered Indian flatbread. Learn my secret to amazingly soft layers that stay good and fresh for a long time.
It is a world famous unleavened flaky layered flatbread that is an essential part of Indian menus. And is made with a double roll technique similar to the one used for puff pastry. Here I share a plain paratha recipe with a variety of layering techniques.
Perfect paratha should have some crispness on the outside, with several layers inside that are fully cooked through and separate easily, while the layers retain certain moistness and are not dry. Often, parathas are dry, too greasy or improperly cooked.
Madhur Jaffrey's Wholemeal Griddle Bread (paratha)
A good paratha does not result simply with proper use of ingredients, rather the cooking technique is also extremely important. And I have a secret ingredient too!
Storage: Wrap in kitchen towel right after cooking, stack and store in an insulated casserole hot pot. The steam from hot parathas helps to keep them warm and soft.
Partially Cook and Freeze: Parathas can also be partially cooked on either side for a minute, without developing much color and then frozen. Thaw and complete the cooking process.
Flax And Hemp Paratha (indian Flat Bread Recipe)
It depends on the ingredients. If made with whole wheat flour (atta) using minimal oil, they can easily be part of a healthy diet. With proper cooking technique you can make perfect parathas without a ton of grease.
Often though, people think that they must use 100 percent refined flour and ghee to make the most delicious paratha. And that is far from true.
In fact, these flaky Indian flatbreads made with whole wheat actually taste great because of the whole grain. For special occasions, you can add a touch of ghee on top for flavor.
Paratha Recipe (flaky South Asian Flatbread)
If you have a family member who is a hardcore refined-flour loyalist, then try mixing it with some atta (durum whole wheat flour).
Paratha is a delicious flaky layered Indian flatbread. Learn my secret to amazingly soft layers that stay good and fresh for a long time. This recipe shows you how to make the unleavened bread using three different layering techniques.
Serving: 1 Paratha | Calories: 187 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 2 mg | Sodium: 204 mg | Potassium: 173 mg | Fiber: 4 g | Sugar: 1 g | Vitamin A: 20 IU | Calcium: 37 mg | Iron: 1 mgSohla El-Waylly is a culinary creator, video host, and CIA graduate whose work can be found on Serious Eats, Bon Appetit, The New York Times, Food52, YouTube, and more.
Best Indian Bread Recipes
Four-year-old me was a little tyrant, stomping around and demanding to be entertained. Mr. Rogers and Elmo were never enough; I wanted magic markers that changed colors and to run through the house with all my digits dipped in finger paint. The only thing that kept me mesmerized and still for more than just a moment was making parathas with my mother.
All Saturday my mother would have a pot of butter gently simmering intoghee, perfuming the house with toasty notes of toffee like some kind of paratha foreplay. Sunday morning, while the neighbors were whipping uppancake batter, I watched my mom effortlessly roll out smooth dough, smear it with her heady all-day ghee, and transform it into a flaky flatbread with countless crisp and chewy layers. She’d always give me a lump of dough, a tiny rolling pin, even a mini cup ofchai, and set me up next to her where I would mimic each motion. My parathas will never be as good as my mother’s, but with every batch they get a little closer to her magic.
Flatbreads are common throughout India, Bangladesh, Pakistan, and Nepal, and have countless incarnations, from chewy, whole wheatrotito puffy, deep-friedbhatura. Parathas are a flaky, buttery, and layered style of flatbread that can be served alongside curries, rolled up
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