Paratha is an Indian flatbread freshly prepared in almost every Indian house. There are different versions of this bread, some have many layers, and some have none. It is a bread that’s lightly fried, has crispy edges and a soft center. You can use ghee or oil to make this flatbread; however, if you want more flavor, stick with ghee. The multi-layered paratha is also called, Kerala paratha and Malabar paratha.
Paratha can be served at breakfast, lunch, and dinner. Some of the snacks that include this bread, like chicken, egg, and vegetable rolls. Watch the video tutorial to learn how to make paratha the right way, following my step by step method! Learn how to make a vegan version of this bread in the recipe card notes.
What is Paratha or Kerala Paratha?
Paratha is a flatbread with multiple layers. It’s popular in India, especially in the South, hence the name Kerala paratha.
In this post I am going to share the recipe for a mouth-watering flatbread that’s flaky from the outside and tender from the inside, this bread has all-purpose flour, egg, water, and oil. The steps are easy to follow, but the key here is to allow the dough to rest. You can make paratha using whole wheat flour or a combination of all-purpose flour and whole wheat flour.
Basic Paratha Ingredients
Flour: It is best to use all-purpose flour to make this bread; it helps the bread stay soft for a longer time.
Water: All types of Indian flatbread include water; you can add milk for softer bread.
Oil or ghee: This ingredient is essential to make soft center layers and flaky edges.
Salt and sugar enhance the flavor of the bread, but you can omit the sugar if you wish.
How to make paratha or Kerala paratha?
In a bowl or on a clean working surface, add flour, ghee, salt, sugar, water, and an egg. Knead the dough until soft. Cover the dough and let it rest for 15 to 20 minutes.
Make equal size balls and roll them out. Brush the rolled ball with oil and then dust with flour. Fold the rolled-out dough the way you fold the paper to make a paper fan forming pleats. Now roll the log into a swiss roll.
Press the dough lightly; do the same with the remaining balls. Cover and let it rest for 15 to 20 minutes. On a working surface, roll out the layered rolls again and then fry on a hot flat pan. When the surface of the bread is dry, flip the bread and sprinkle it with oil, keep flipping the bread until you have light brown patches on both sides.
After frying all the bread, stack them and then crush them with both hands from the sides, this will loosen the layers.
How to store paratha?
The best way to store the paratha is to freeze it within the first hour of making it. You can stack the bread with parchment paper in between each paratha, and then place it in a Ziplock bag and freeze it. Freeze it for up to 4 months.
You can also roll out the layered rolls and stack them with parchment paper in between and freeze them for up to two weeks.
To heat a frozen cooked paratha, place it on a hot griddle or frying pan while frozen, flip, and cook the bread from both sides on medium-low heat. The bread will taste fresh.
To cook the frozen raw paratha, don’t thaw it. Place the frozen paratha on a hot griddle and follow the method in the recipe below.
How to serve this flatbread?
Paratha goes well with gravies, fried vegetables, fried eggs, and can make a great boiled egg roll. You can also eat paratha with chutney, jam, and dal.
Tips to making the best paratha
- Knead the dough for at least 7 to 10 minutes; the more you knead the dough, the softer the bread.
- Do not add the water all at once to the flour; instead, add the water gradually while kneading the dough. Different brands of flours require a different amount of water.
- Do not skip the oil or ghee. It will make the bread soft for a longer time.
- Do not skip the resting time. Allowing the dough to rest will make it easier to roll out and will make the bread lighter.
- When making this flatbread, make sure to cover the cooked bread while hot, or it will turn chewy and sometimes becomes dry.
- Rolling the balls too thin will eliminate the layers.
Paratha Kerala Paratha
- 3 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 large egg beaten
- 3 tablespoon oil
- 1 cup of warm water to knead you might need more or less
- Oil or Ghee
- All purpose-flour
- Beat the egg with ¼ cup of water, salt, and sugar. Keep aside.
- In a large mixing bowl, or on a clean working surface, add the flour and add to it the egg mixture. Mix the ingredients for few seconds and then add the water gradually and knead until you get a smooth dough. Kneading time will take 7 to 10 minutes by hand.
- Cover the dough and allow it to rest for 20 minutes. If your kitchen is hot, refrigerate the dough, otherwise, leave it at room temperature.
- Knead the dough for few seconds then divide the dough into 7 to 8 balls. If you want to make bigger parathas, then divide the dough into 5 equal balls. Cover the balls and keep aside to rest for 10 minutes.
- Place the ball on a clean working surface and lightly oil it. Roll out the ball to 11 inches or until a little transparent. Brush the surface with oil and then sprinkle with flour.
- Fold the rolled-out dough from one end to the other to form pleats like a paper fan.
- Hold each end of the long-stacked strip. Lift the strip away from the working surface and gently stretch it a little.
- Roll it like a swiss roll and place the end of the strip under it. Press down the roll gently. Do the same with the rest of the balls, and then cover and let the rolls rest for 20 minutes.
- Place a roll on the working surface, sprinkle the roll with oil and roll it out to 7” in diameter.
- Heat the griddle. Place the rolled-out paratha on the griddle. Sprinkle the surface of the paratha with oil (around one teaspoon). When bubbles appear on the surface, flip the paratha. Cook on medium to medium-low heat.
- Spread one teaspoon oil on the surface and flip the paratha when the bottom form brown patches, keep flipping the paratha until both sides have brown spots.
- Transfer the paratha to a plate and cover it with a cloth. Stack the parathas until you are done with all the rolls.
- Crush the parathas from all sides with both hands to release the layers.
- Serve hot.
- To make a vegan version, add coconut oil or vegetable oil instead of ghee. Substitute the egg with ¼ cup coconut milk or add three tablespoons of cornstarch to the flour.
- To save time, you can prepare the dough, cover it with a plastic wrap, and place it in the fridge overnight. You can refrigerate the dough as a whole or even after rolling it to layers.
- If you are allergic to eggs, substitute with ¼ cup of whole milk or three tablespoons of plain yogurt.
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