Paratha is a crispy, flaky Indian flatbread typically made with whole wheat flour. This classic plain paratha pairs perfectly with dal, curry, pickle, or yogurt.
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What Is Paratha?
Paratha is a popular flatbread orginated in India. It is typically made with whole-wheat flour also known as "atta" mixed with water, oil (or ghee), and salt. It is then rolled out into a square, triangular or circle shape and cooked on a tawa until golden and crisp.
Parathas can be enjoyed in a variety of ways like plain parathas, stuffed parathas like aloo paratha, paneer paratha, layered parathas like lachha paratha or South Indian Malabar or Kerala parotta, and spiced parathas like ajwain paratha.
It’s a staple breakfast in many Indian households, often enjoyed with a hot cup of masala chai. I often like to pair plain parathas with curries like paneer butter masala, and navratan kurma.
How to Make Homemade Plain Parathas
Make the Dough
Combine 2 cups whole wheat flour, ½ teaspoon salt, and 2 teaspoons oil in a large mixing bowl. Gradually add water and knead to form a smooth dough.
Smear some oil on the top. Cover and let it rest for 15 to 20 minutes.
Take a small portion of the dough and roll it between your palms to form a smooth ball. Lightly dust it with flour, then roll it out into a small, even disc.
Rolling Parathas Into Square Shape
Then, spread a little oil (or ghee) on it using a spoon. Fold one side of the rolled dough from top toward the center and press it gently. Then, spread a little more oil over the folded section.
Fold from the bottom, covering the previous fold (from the top). Press gently. Spread more oil on the second folded part.
Next, fold the left side of the paratha dough toward the center and gently press. Apply a bit of oil over this fold as well.
Lastly, fold from the right side covering the previous fold. It should look like a square. Dust it with flour and then roll it to a slightly thick square-shaped paratha.
Rolling Parathas Into Triangle Shape
Spread a little oil (or ghee) on it using a spoon or your fingers. Fold the circle in half. Then, spread some oil on it using a spoon or your fingers.
Next, fold the semicircle one more time to make a triangle.
Dust some flour on the folded triangle.
Gently roll the folded triangle into a triangular or round shape, as you prefer. Sprinkle a little flour as needed to prevent sticking. Roll it out evenly until it's about 6 inches in diameter.
Cook Plain Paratha
Heat a tawa or skillet over medium heat. Place the plain paratha on the tawa and cook it for 1-2 minutes until small bubbles appear on the surface. Once you see bubbles, flip onto the other side and drizzle some ghee (or oil) on top.
Flip again and drizzle ghee (or oil) on the other side until they have nice golden spots on both sides.
Serve plain paratha hot with picked or yogurt.
Serving Suggestions
Plain parathas can be served with homemade curd, chutneys, and mango pickle for breakfast. You can even top it up with a dollop of butter. Besides breakfast, you can have paratha for lunch or dinner with your favorite Indian curries.
Expert Tips
- Once the dough is ready, let it rest for at least 15 minutes, it helps the water to be absorbed by the dough and helps to make the parathas soft.
- Add ghee to enhance the flavor of the paratha and make it crispy. If you are vegan use oil.
- Cook the paratha on low to medium heat to ensure even cooking and prevent it from burning.
- Plain parathas can be stored up to 3 days in the fridge and up to 3 months in the freezer.
More Paratha Recipes
Paratha Recipe (Indian Flatbreads)
Ingredients
- 2 cups whole wheat flour
- ¾-1 cup water to make the dough
- ½ teaspoon salt
- 2 teaspoons oil
- 2-3 tablespoons ghee to cook parathas
Instructions
Make the Dough
- Combine whole wheat flour, salt, and oil in a large mixing bowl. Gradually add water and knead to form a smooth dough.Smear some oil on the top. Cover and let it rest for 15 to 20 minutes.
- Take a small portion of the dough and roll it between your palms to form a smooth ball. Lightly dust it with flour, then roll it out into a small, even disc.
Rolling Parathas Into Square Shape
- Then, spread a little oil (or ghee) on it using a spoon. Fold one side of the rolled dough from top toward the center and press it gently. Then, spread a little more oil over the folded section.
- Fold from the bottom, covering the previous fold (from the top). Press gently. Spread more oil on the second folded part.Next, fold the left side of the paratha dough toward the center and gently press. Apply a bit of oil over this fold as well.
- Lastly, fold from the right side covering the previous fold. It should look like a square. Dust it with flour and then roll it to a slightly thick square-shaped paratha.
Rolling Parathas Into Triangle Shape
- Then, spread a little oil (or ghee) on it using a spoon or your fingers. Fold the circle in half. Then, spread some oil on it using a spoon or your fingers.Next, fold the semicircle one more time to make a triangle.
- Dust some flour on the folded triangle.
- Gently roll the folded triangle into a triangular or round shape, as you prefer. Sprinkle a little flour as needed to prevent sticking. Roll it out evenly until it's about 6 inches in diameter.
Cook Plain Paratha
- Heat a tawa or skillet over medium heat. Place the plain paratha on the tawa and cook it for 1-2 minutes until small bubbles appear on the surface. Once you see bubbles, flip onto the other side and drizzle some ghee (or oil) on top.
- Flip again and drizzle ghee (or oil) on the other side until they have nice golden spots on both sides.
- Serve plain paratha hot.
Nutrition
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