Plain Paratha
Paratha recipe is easy to follow; all you need is practice. Made from pantry staples flour, water, and oil or ghee, this Indian flatbread is crispy on the outside and soft on the inside. Homemade paratha is far better than store-bought. Soft paratha can be paired with almost every dish, sweet like jam or savory like gravies, cheese, and grilled dishes. I have tried my best to make this post a simple guide to perfecting the art of making Parathas.
Paratha is a traditional Indian unleavened flatbread that’s perfect for breakfast, lunch, dinner, and snacks. It is simple to make and requires only a few basic ingredients. The result is a delicious, crispy bread that can be enjoyed with a variety of dishes, such as Chicken Curry, palak paneer, and Dal Makhani.
Using the same dough for a paratha, you can make several variations. In fact, you can make stuffed paratha, like Keema Paratha and Aloo paratha, which are popular in India and Pakistan.
To give the layered paratha different flavors, you can use herbs like mint and coriander leaves or spices like fenugreek powder and cumin.
I have made lachha paratha, which has many layers and is crispier than the regular plain and soft paratha, but it tastes amazing.
One time-saving advantage of making paratha is the ease of storage. You can make them and freeze them to cook later. They freeze well, and each time you make them, even while frozen, the parathas taste fresh.
Read on to learn how to make this paratha recipe at home!
❤️ WHY YOU’LL LOVE THIS RECIPE
- Easy to make: This paratha recipe is straightforward and simple, with clear step-by-step instructions. From kneading the dough to frying the bread, each process is easy to follow, making it a perfect recipe for beginners and seasoned cooks alike.
- Versatile: This recipe allows for a lot of room for creativity. You can serve the parathas with your favorite curry, dip, or yogurt, or even make it into a sandwich. The possibilities are endless!
- Delicious: The use of ghee and oil not only makes the parathas soft, but it also imparts a delicious flavor that is simply irresistible.
- Perfectly Cooked: By controlling the heat properly as suggested in the recipe, you can make sure that the parathas are cooked to perfection – soft, slightly puffy and with beautiful brown patches.
- Comfort Food: With its warm, soft texture and delicious flavor, paratha is the ultimate comfort food. Whether served for breakfast, lunch, or dinner.
🍊 INGREDIENTS
More details about the ingredients and measurements are in the recipe card below!
- Atta: This whole wheat flour is the primary ingredient for your paratha. The brand you choose may affect the amount of water you’ll need, so add water gradually and adjust as necessary.
- Salt: A simple but essential ingredient, salt brings out the other flavors in the paratha.
- Oil: Used in the dough, oil helps keep your paratha soft and moist. A combination of oil and ghee in the dough can enhance the flavor and texture of the paratha.
- Ghee: This clarified butter adds a rich flavor to the paratha. Combined with oil in the dough, it also aids in creating a soft texture.
- Warm Water: Warm water is better for kneading the dough as it helps keep it moist. Remember to add it gradually, as the amount needed can vary depending on the brand of atta you’re using.
- Neutral Cooking Oil: This is used for frying the paratha. It has a mild flavor that won’t overpower the other ingredients.
- Plain Yogurt or Milk (Optional): Adding a couple of tablespoons of either of these can make your paratha even softer.
🔪 HOW TO MAKE PARATHA
Step 1
In a large bowl or straight on your working surface, add the flour and salt. Then add ghee and oil to the mix. Blend all ingredients well until you get clumps of flour.
Step 2
Gradually add water while kneading the dough. The amount of water needed may vary depending on the type of flour you’re using and its brand. Aim for a smooth, non-sticky dough that bounces slightly when pressed.
Step 3
Cover the dough and allow it to rest for 20 to 30 minutes. This resting time makes the dough softer and easier to roll. I keep it in a Ziplock bag.
Step 4
Knead the dough for a few seconds, then make 7 or 8 equal-sized balls from the dough. Dredge each ball in atta (whole wheat flour) and roll it out to a diameter of 6 inches.
Step 5
Spread about one teaspoon of oil over the surface of the paratha. Fold and oil the dough in a specific pattern, then dredge the square dough in atta and roll it out to an 8-inch square.
Step 6
Place the rolled dough on a hot tawa or flat pan. Reduce the heat to medium and wait a few seconds until the surface of the bread looks slightly dry with a few small bubbles.
Step 7
Flip the bread and spread oil over it. When the bottom side has light brown patches, flip the bread again and spread oil over it.
Step 8
Gently press the edges of the bread to help it cook through and trap the air inside for even cooking. Avoid overcooking the bread; it’s ready when both sides have brown patches, and the bread is slightly puffy.
Step 9
Place the hot paratha in a container with a lid, ensuring to place either a parchment paper or a kitchen towel at the bottom to prevent the bread from getting soggy. It’s now ready to serve.
👩🏽🍳 PRO TIPS
- Use warm water: It is better to use warm water when kneading the dough as it helps keep the dough moist, making it easier to handle and roll out.
- Add ghee and oil: Incorporating a combination of ghee and oil into the dough not only makes it soft but also infuses it with a rich flavor.
- Adjust the amount of water: Depending on the brand of atta (flour) you’re using, you may need to adjust the amount of water. Always add it gradually to achieve the right consistency.
- Consider adding yogurt or milk: For a softer paratha, try incorporating two tablespoons of plain yogurt or milk into the dough before adding the water.
- Control your heat: The heat of the pan is crucial when cooking paratha. Start with a hot pan, then reduce the heat after placing the paratha on it to prevent it from drying out.
- Avoid overcooking: Leave the paratha on the pan just until both sides have brown patches and it puffs up slightly. Overcooking can result in a dry paratha.
📋 VARIATIONS
- Try it with herbs: For those who enjoy the fresh taste of herbs, try adding chopped coriander or mint leaves to the dough. This will give your paratha an added burst of flavor and a delicious aroma.
- Add some spice: If you like your food with a bit of a kick, add a teaspoon of red chili flakes or finely chopped green chilies to the dough. This will give your paratha a spicy twist. Remember, the spice level can be adjusted according to your taste.
- Stuff it with potatoes: A popular variation of the paratha is the Aloo Paratha, where the dough is stuffed with a spicy potato mixture. This hearty version is a meal in itself and is perfect for those times when you want something more substantial.
🍽️ HOW TO SERVE
- Start your day with a hearty breakfast by pairing your paratha with a spicy potato curry or scrambled eggs. The bold flavors of the curry or eggs perfectly complement the soft, flaky paratha.
- For a delicious lunch or dinner, serve your paratha with a side of creamy lentils or a tasty chicken curry. The robust flavors of these dishes make for a satisfying meal that’s sure to impress.
- For a light and refreshing snack, enjoy your paratha with a dollop of cooling yogurt or tangy pickle. The contrast between the warm, flaky paratha and the cool, tangy accompaniments is simply irresistible.
- Paratha also makes a great wrap for a quick, on-the-go meal. Just stuff it with your favorite fillings like grilled vegetables, chicken, or paneer, roll it up, and enjoy a tasty, handheld meal.
💬 FREQUENTLY ASKED QUESTIONS
For this recipe, atta (whole wheat flour) is recommended. However, the brand of flour can affect the amount of water needed, so add it gradually while kneading the dough.
Using warm water helps to keep the dough moist. This makes it easier to knead and results in a softer paratha.
Yes, you can add two tablespoons of plain yogurt or milk to the dough. This will make the paratha even softer.
The pan should be hot when you place the paratha on it. After a few seconds, reduce the heat to medium. This prevents the paratha from drying out and helps it cook evenly.
After cooking, place the hot paratha in a container with a lid. Make sure to place either a parchment paper or a kitchen towel at the bottom of the container to prevent the bread from getting soggy.
🌡️ STORING
- Refrigerate: Place your leftover parathas in an airtight container or ziplock bag and store them in the fridge. They will stay fresh for up to three days. If you use yogurt or milk in your dough, this will help keep them soft.
- Freeze: Parathas freeze well. Fold them and place them in a freezer-friendly bag for up to three months. Place the frozen parathas in a toaster or hot pan to reheat them, follow the same methods if the parathas were refrigerated. You can microwave the paratha, but it might get a little chewy.
Related Recipes
- Lamb Coconut Curry.
- Rogan Josh Recipe.
- Easy achari gosht.
- Palak Aloo Keema.
- Shahi Chicken Korma.
- Arabian Lamb Stew.
- Mutton Korma.
⭐ PLEASE RATE AND REVIEW
If you have tried paratha recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Paratha Recipe
Ingredients
- 2 cup atta
- 1 teaspoon salt
- 1 tablespoon oil
- 1 tablespoon ghee
- 1 cup warm water
- 2 tablespoon milk or yogurt, this is optional.
TO SPREAD ON PARATHA
- ¼ cup cooking oil, or ghee
Instructions
- In a large bowl or straight on your working surface, Add the flour, salt, ghee and oil. Mix well until you get clumps of flour. If you wish to add milk or yogurt, this is the time.
- Add the water gradually while kneading the dough. Depending on the flour you are using and its brand you may not need the whole one cup of water.
- Now you should have smooth and not a sticky dough, that bounces slightly when pressed.
- Cover the dough and allow it to rest for 20 to 30 minutes. Resting time makes the dough softer and easier to roll.
- Knead the dough for a few seconds. Make 7 or 8 equal size balls from the dough. Dredge the ball in atta and then roll it out to 6 inches diameter.
- If the dough is sticking while rolling dust it again with atta and continue rolling.
- Spread about one teaspoon of oil over the surface of the rolled dough. Fold top 1/3 of rolled dough and spread oil over it. Fold the bottom 1/3 of the rolled dough making sure it is covering the first fold, and then spread oil over it.
- Fold the right side to the center, now fold the other side covering the fold on the right.
- Dredge the square dough in atta. Rolled the dough to an 8 inch square.
- Place the rolled dough over a hot tawa or a flat pan. Reduce the heat to medium and wait for a few seconds until the surface of the bread looks slightly dry with a few small bubbles.
- Flip the bread and spread oil over it. When the bottom side has light brown patches, flip the bread again and spread oil over it.
- Gently press the edges of the bread, to help it cook through and to help trap the air inside the bread to cook it evenly.
- Do not over cook the bread, when both sides has brown patches and the bread is a little puffy, it is done. Leaving it for a longer time on the tawa or pan will make it dry.
- Place the hot paratha in a container with a lid making sure to place either a parchment paper or a kitchen towel at the bottom to prevent the bread from getting soggy.
- Serve with your favorite curry, dip, yogurt, or you can make it into a sandwich.
Video
Notes
- It’s better to use warm water when kneading the dough to help it stay moist.
- Adding a combination of ghee and oil in the dough makes it soft with a good flavor.
- Depending on the brand of the flour (Atta) you are using, you might need to add more or less water to the dough. Hence, add the water gradually to the dough.
- Adding two tablespoons of plain yogurt or milk can make the paratha softer. The most important element when making the paratha is the heat. The pan should be hot when you place the paratha on it and after a few seconds you have to reduce the heat, otherwise the paratha will turn dry.
This is the first time my parathas have come out literally perfect. I’m actually in disbelief that I made something so delicious. Thank you for the great instructions!
You are most welcome Tanvi, it is my pleasure 😊