Parathas are homemade Indian flatbreads typically cooked daily to be enjoyed for breakfast, lunch, or dinner. Parathas are made by layering and rolling whole wheat dough that is then cooked on a hot griddle until it turns golden brown on both sides. They fill your kitchen with the wonderful aroma of freshly made bread with the ghee melting over.

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These rich, flaky parathas can be enjoyed with curries, daals, pickles, and chutneys and also make a great accompaniment with a hot cup of chai. I am so excited to share my parathas recipe with step-by-step photos, vidoe, and lots of tips.

The recipe was originally posted in Oct 2018 and has been updated with new photos and video

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What are Parathas
Ingredients
Best Flour for Parathas
How to Make Parathas
Pro tips for soft and flaky Parathas
Serving
Storing the Dough and Parathas
Recipe

What are Parathas

Parathas, a staple in many Indian homes, are soft, thin, and flaky flatbread that can be eaten for breakfast lunch, or dinner. Plain parathas are mainly made with whole wheat flour that is kneaded using salt, oil, and water. The dough is then rolled and cooked on a hot griddle with some ghee or oil until both sides get golden brown spots. Stuffed parathas on the other hand have a combination of savory filling in them like these Aloo Parathas and Palak Paneer Parathas.

To make parathas vegan, simply replace the ghee with any cooking oil and you have a vegan version of the parathas.

2 square parathas in a platter, 2 triangle parathas in a platter and a silver bowl of ghee

Ingredients

Fine Whole Wheat Flour
Oil
Salt (optional)

Best Flour for Parathas

Parathas are made with finely ground whole wheat flour also known as Atta. The best place to buy flour is usually an Indian grocery store. Some of my favorite whole wheat flour brands include - Aashirvaad Select Sharbati Atta, Sujata Chakki Atta, and Aashirvaad Whole Wheat Atta

How to Make Parathas

Step 1: Make the Dough

To a large mixing bowl, add flour, salt, and oil.
Slowly add water, a little bit at a time, mixing with your hands until soft dough forms. Note: Depending on the brand of the flour you may need more or less water so only add a little bit at a time.

Add oil to the dough and knead for 4 to 5 minutes until the dough is smooth.
Rest the dough for 20 minutes covered in an airtight container.

Divide the dough into ten parts and roll each part on the palm of your hands into a round ball.

Step 2: Rolling Parathas In Different Shapes

Now that you have the perfect dough ready, let me show you how to roll layered parathas 2 ways

1. Rolling Square Paratha

Take one piece of the dough ball and dip it in the dry flour lightly coating it all over with flour.
Using a rolling pin, roll the dough into a 4-inch circle.
Dip one side of the circle into the flour. Drizzle the floured surface with a few drops of oil, and spread it evenly with your fingers.

Fold the top ⅓ side of the circle to the center.
Fold the bottom ⅓ side of the circle to the center.
Drizzle the surface with a few drops of oil, spread it evenly with your fingers, and fold the left ⅓ side to the center and the right ⅓ side to the center. This will form a square-shaped piece of dough layered with oil and flour.

Dip the square-shaped dough in dry flour coating both sides generously with flour.
Next, roll the dough back and forth with the rolling pin as you maintain the square shape. Check the video in the recipe card for more details on the rolling.

2. Rolling Triangle Paratha

Take one piece of the dough ball and roll it in the dry flour. Using a rolling pin, roll the dough into a 6-inch circle.
Dip one side of the circle into the flour.
Drizzle the floured surface with a few drops of oil, and spread it evenly with your fingers.

Fold the circle in half so that the oil is on the inside.
Drizzle the surface with a few drops of oil, and spread it evenly with your fingers.
Fold the semicircle in half again to form a triangle-shaped piece of dough layered with flour and oil.

Dip the dough in the dry flour to generously coat both sides.
Roll the dough back and forth with the rolling pin as you maintain the triangle shape. Check the videos for more details on the rolling.

Step 3: Cooking Paratha

Now that we have the paratha rolled out, it's time to cook it!

Warm a griddle over medium-high heat. Once the griddle is hot, carefully place the rolled-out paratha on the surface and cook until the bottom of the paratha turns lighter than the uncooked top, about 1 minute.
With a flat spatula, flip the paratha and top it with ghee, spreading it evenly over the surface with the back of the spoon. Cook the second side until it turns light brown, about 2 minutes.
Flip the paratha and top it with ghee, spreading it evenly over the surface. Cook until light brown, 1 to 2 minutes.
Gently press the paratha with the spatula to help the paratha cook evenly; be sure to press gently for a soft, flaky paratha. Once both sides get spotty golden brown, transfer the paratha to a plate. Note: Please check the video for visual details.

Repeat with the remaining dough pieces, oil, and ghee. While one paratha is cooking you can start to roll the next. Enjoy warm!

Pro tips for soft and flaky Parathas

Make sure the dough is not too hard or not too soft by adding a little water at a time as needed.
Knead the dough really well after adding the oil to make sure that the dough is lump-free.
Allow the dough to rest for 20 minutes. Cover the dough so it does not get dry.
Roll with light hands. Do not apply too much pressure.
Cook by gently pressing the paratha on the sides with a flat spatula. Pressing it too much will cause the paratha to get tough.
Apply ghee when the paratha is cooked halfway through or when it's almost fully cooked.

Serving

I love to serve parathas with dal makhani (instant pot method). Here are some more of our favorite vegetarian curries to pair with parathas:

You can also serve parathas with a cup of hot chai. Rolled-up paratha dipped in hot chai makes for a perfect breakfast or snack.

Storing the Dough and Parathas

Here is how to store the dough and parathas:

The dough can be refrigerated in an air-tight container for up to 3 days.
When using refrigerated dough, allow the dough to come to room temperature before rolling.
Cooked Parathas can be refrigerated for 3 to 4 days or frozen for a longer shelf life. Reheat the Parathas on a stovetop griddle with a sprinkle of oil or ghee

Enjoy homemade Indian flatbreads? Try these variations.

Also, try my recipes for gluten-free Jowar Roti and Bajra Roti with all my tips!

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Recipe

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square parathas with a silver bowl of ghee

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4.88 from 25 votes

Parathas

Parathas are everyday Indian flatbreads made by layering and rolling dough that are then cooked on a hot griddle until it turns golden brown on both sides. Makes 12 parathas

Prep Time10

Cook Time20

Resting Time20

Total Time50

Course: Breads

Cuisine: Indian

Servings: 12

Calories: 221kcal

Author: Archana Mundhe

Equipment

Ingredients

Dough

▢ 3 cups whole wheat flour see notes
▢ 2 tablespoons oil
▢ 1 teaspoon kosher salt
▢ 1¼ cups water plus additional 2 to 3 tablespoons if needed.

Rolling

▢ 1 cup whole wheat flour
▢ 2 tablespoons oil

Cooking

▢ 4 tablespoons ghee use oil for vegan variation

Instructions

Dough

In a large bowl, mix 3 cups of flour, salt and 1 tablespoon oil. Slowly add water, little bit at a time, mixing with your hands until soft dough forms. Adding about 1 and ¼ cup of water. Note: Depending on the brand of the flour you may need more or less water so only add little bit at a time.
Add 1 tablespoon of oil to the dough and knead again until the dough is smooth. Rest the dough for 10 to 20 minutes covered with plastic wrap or in an airtight container.
Divide the dough into 10 to 12 pieces and roll each piece on the palm of your hands into a round ball.

Rolling layered square Paratha

Take one piece of dough ball and roll it in the dry flour. Using a rolling pin, roll the dough into a 4-inch circle. Dip one side of the circle into the flour. Drizzle the floured surface with few drops of oil, spread it evenly with your fingers.
Fold the top ⅓ side of the circle to the center. Fold the bottom ⅓ side of the circle to the center. Drizzle the surface with few drops of oil, spread it evenly with your fingers, and fold the left ⅓ side to the center and the right ⅓ side to the center. This will form a square-shaped piece of dough layered with oil and flour.
Dip the dough in the dry flour coating both the generously with flour. Roll the dough back and forth with the rolling pin as you maintain the square shape. Check the videos for more details on the rolling.

Rolling layered triangle Paratha

Take one piece of dough ball and roll it in the dry flour. Using a rolling pin, roll the dough into a 6-inch circle. Dip one side of the circle into the flour. Drizzle the floured surface with few drops of oil, spread it evenly with your fingers. Fold the circle in half so that the oil is on the inside.
Drizzle the surface with few drops of oil, spread it evenly with your fingers. Fold the semicircle in half again to form a triangle shaped piece of dough layered with flour and oil.
Dip the dough in the dry flour to generously coat both the sides. Roll the dough back and forth with the rolling pin as you maintain the triangle shape. Check the videos for more details on the rolling.

Cooking Paratha

Warm a griddle over medium-high heat. Once the griddle is hot, carefully place the rolled out paratha on the surface and cook until the bottom of the paratha turns lighter that the uncooked top, about 1 minute.
With a flat spatula, flip the paratha and top with ¼ teaspoon of ghee, spreading it evenly over the surface with the back of the spoon. Cook the second side until it turns light brown, about 2 minutes.
Flip the paratha and top with ¼ teaspoon ghee, spreading it evenly over the surface. Cook until light brown, 1 to 2 minutes. Gently press the paratha with the spatula to help the paratha cook evenly; be sure to press gently for a soft, flaky paratha. Once both sides get spotty golden brown, transfer the paratha to a plate or store in a casserole. Note: Please check the video for visual details.

Repeat with the remaining dough pieces, oil, and ghee. While one paratha is cooking you can start to roll the next. Enjoy warm!

Video

Notes

Best Atta To Buy: Aashirvaad Select Sharbati Atta, Sujata Chakki Atta, or Aashirvaad Whole Wheat Atta

Vegan Variation - Substitute neutral vegetable oil for ghee.

Notes for soft and flaky parathas:

Make sure the dough is not too hard or not too soft by adding little water at a time as needed.
Knead the dough really well after adding the oil to make sure that the dough is lump free.
Allow the dough to rest for 10 to 20 minutes. Cover the dough at this step to avoid it getting dry.
Roll with light hands. Do not apply too much pressure.
Cook by gently pressing the paratha on the sides with a flat spatula. Pressing it too much will cause the paratha to get tough.
Apply ghee when the paratha is cooked halfway through or when it's almost fully cooked.

Tips on storing the dough and parathas:

The dough can be refrigerated in an air-tight container for up to 3 days.
When using refrigerated dough, allow the dough to come to room temperature before rolling.
Cooked Parathas can be refrigerated for 3 to 4 days or frozen for longer shelf life. Reheat the Parathas on the stovetop griddle with a sprinkle of oil or ghee.

Nutrition

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Comments

4.88 from 25 votes (21 ratings without comment)

Plain Parathas | Indian flatbreads

What are Parathas

Ingredients

Best Flour for Parathas