Paratha is a popular Indian flat bread made with wheat flour, salt, water, oil and ghee. With just 5 ingredients you can make flaky parathas. Choose your shape triangle or square or round. Paratha can be served with any gravy or with pickle and curd too. Detailed steps, tips and tricks included to make flaky soft layered parathas.
Paratha is a simple layered flat bread. I have given all 3 paratha recipes triangle, square and round. This is an easy version of layered paratha perfect to pack for kids lunch box as it stays soft for a long time. When served hot, tastes so good.
Jump to:
About Paratha
Paratha is the full form for 'parat' and 'atta' which means layers of cooked dough. A dough is prepared using wheat flour, oil, salt, flavourings then rolled into a disc with layers and finally toasted in tawa until golden spots appear here and there.
Paratha is a popular Indian flat bread. They are basically of 2 kinds - plain and stuffed. While plain paratha I have shown here needs just 5 basic ingredients, stuffed paratha needs vegetable or lentils with spices and herbs.
Though Paratha is popular in North India slowly it has gained its popularity across the globe. I love all paratha recipes be it plain paratha or with stuffing of vegetables. With vegetable stuffing this paratha is wholesome and filling.
I have showed 3 shapes and ways of making layered paratha. Making flaky and soft paratha is easy and they are great with any kind of curry or curd or pickle. These parathas can be served with curries or can be used for rolls and wraps.
Paratha Video
Paratha Ingredients
- Wheat Flour - You can use homemade wheat flour or store bought flour. You can use regular plain wheat flour or multi grain flour.
- Ghee, Oil - Use pure ghee for best flavor. You can use ghee or oil to toast the parathas.
- Salt - Salt is added to taste.
- Water - Water is added to wheat flour to make the paratha dough.
Similar Recipes
Why you will love this recipe?
- Just 5 basic ingredients.
- Easy and quick to make.
- Comes out soft and flaky every time.
- Stays soft for a long time.
- Easily customisable.
How to make Paratha Step by Step
Making paratha dough
1.To a mixing bowl add 2 cups wheat flour, ½ teaspoon salt , 1 teaspoon oil. Mix this well first.
2.Add water little by little and start kneading. You may need around ¾ cup water.
3.Knead it well by adding water little at a time.
4.Knead to a soft pliable dough. Keep covered for 15-20 minutes then knead again.
5.Shape into 6 lemon sized balls.
Making triangle paratha
6.Take a ball flatten it slightly. Dust flour.
7.Roll it to 6 inches circle. Add few drops oil, spread it all over and sprinkle flour.
8.Fold into a semi circle. Add few drops oil, spread it all over and sprinkle flour.
9.Fold from one side again to form a triangle like this.
10.Roll it to a triangle paratha like this.
Making Square Paratha
11.Take a ball, flatten slightly dust flour then roll into 5 inches circle first. Spread few drops oil and sprinkle flour.
12.Fold from bottom inwards first.
13.Fold from top inwards. Add few drops oil, spread it and sprinkle flour.
14.Now fold from right.
15.Then fold from left.
16.Dust flour and roll to a square paratha.
Making round paratha
17.Take a ball, flatten slightly dust flour then roll it thin. Spread few drops oil and sprinkle flour.
18.Roll tightly from one side like shown.
19.Pull the ends to elongate slightly.
20.Roll it inwards like this.
21.Flatten slightly, dust flour.
22.Roll to a round paratha.
Toasting paratha
23.Add the paratha to a hot tawa. When it starts to bubble slightly then flip over.
24.Add ghee.
25.Toast until golden spots appear here and there.
26.Likewise toast the round paratha.
27.Toast square paratha also.
Expert Tips
- Water ratio - I use around ¾ cup for 2 cups of wheat flour. Each wheat flour is different and absorbs water differently. I have used homemade wheat flour, when using store bought it can vary slightly so always start with ½ cup then proceed as you need.
- Dough - Knead to a soft dough rest for a while then knead again to a pliable dough. You can store the dough in. fridge for about a week.
- Folding - While folding add only few drops oil and spread it, then sprinkle flour on top. It is important to add oil, flour in each fold to get perfect layers and soft flaky parathas.
- Rolling - Roll it slightly thin so that the layers cook evenly. Do not roll them too thick.
- Freezing, Storing - You can roll the parathas keep them in between parchment paper and freeze them for later use.
- Flame - Always toast paratha in medium high heat. Adjust while you cook.
- Shaping - Shape doesn't matter it is just a fun way to make parathas. All 3 shapes are soft and flaky. Triangle paratha is easy and quick to make so I end up making it all the time.
Serving and Storage
You can prepare the dough and store it in fridge for a week. Rolled parathas can be stored in freezer too. Cooked paratha keeps well and soft for around 8-10 hours in room temperature.
FAQS
1.My paratha turned out hard why?
If you cook in low flame and keep on flipping over parathas may turn dry and hard.
2.Is paratha made with white flour or whole wheat flour?
Traditional paratha is made with whole wheat flour (atta). However, some recipes use all-purpose flour (maida) or a combination of both for a softer texture.
3. How do I make soft parathas?
Knead a soft dough, let it rest for at least 20 minutes, roll gently, and cook on medium heat without overcooking.
4. Can parathas be frozen?
Yes. Stack uncooked or partially cooked parathas with parchment paper between them and freeze for up to 2 months.
5. What are the best side dishes for paratha?
Parathas pair well with any gravy, dal, yogurt, pickle, butter, chutney, curry etc.
If you have any more questions about this Paratha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Paratha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Paratha Recipe (Indian Flat Bread)
Ingredients
- 2 cups wheat flour
- ½ teaspoon salt
- ¾ cup water
- 1 teaspoon oil
- Ghee to toast
Instructions
Making paratha dough
- To a mixing bowl add 2 cups wheat flour, ½ teaspoon salt , 1 teaspoon oil. Mix this well first.
- Add water little by little and start kneading. You may need around ¾ cup water.
- Knead it well by adding water little at a time.
- Knead to a soft pliable dough. Keep covered for 15-20 minutes then knead again.
- Shape into 6 lemon sized balls.
Making triangle paratha
- Take a ball flatten it slightly. Dust flour.
- Roll it to 6 inches circle. Add few drops oil, spread it all over and sprinkle flour.
- Fold into a semi circle. Add few drops oil, spread it all over and sprinkle flour.
- Fold from one side again to form a triangle like this.
- Roll it to a triangle paratha like this.
Making Square Paratha
- Take a ball, flatten slightly dust flour then roll into 5 inches circle first. Spread few drops oil and sprinkle flour.
- Fold from bottom inwards first.
- Fold from top inwards. Add few drops oil, spread it and sprinkle flour.
- Now fold from right.
- Then fold from left.
- Dust flour and roll to a square paratha.
Making round paratha
- Take a ball, flatten slightly dust flour then roll it thin. Spread few drops oil and sprinkle flour.
- Roll tightly from one side like shown.
- Pull the ends to elongate slightly.
- Roll it inwards like this.
- Flatten slightly, dust flour.
- Roll to a round paratha.
Toasting paratha
- Add the paratha to a hot tawa. When it starts to bubble slightly then flip over.
- Add ghee.
- Toast until golden spots appear here and there.
- Likewise toast the round paratha.
- Toast square paratha also.
Video
Notes
- Water ratio - I use around ¾ cup for 2 cups of wheat flour. Each wheat flour is different and absorbs water differently. I have used homemade wheat flour, when using store bought it can vary slightly so always start with ½ cup then proceed as you need.
- Dough - Knead to a soft dough rest for a while then knead again to a pliable dough. You can store the dough in. fridge for about a week.
- Folding - While folding add only few drops oil and spread it, then sprinkle flour on top. It is important to add oil, flour in each fold to get perfect layers and soft flaky parathas.
- Rolling - Roll it slightly thin so that the layers cook evenly. Do not roll them too thick.
- Freezing, Storing - You can roll the parathas keep them in between parchment paper and freeze them for later use.
- Flame - Always toast paratha in medium high heat. Adjust while you cook.
- Shaping - Shape doesn't matter it is just a fun way to make parathas. All 3 shapes are soft and flaky. Triangle paratha is easy and quick to make so I end up making it all the time.
zareena
Lovely looking parathas. perfect lunch box idea.
Saraswathi Iyer
I too make the same way. Looks inviting. Nice clicks.
Priya dharshini
i luv the layers of the chappathi..Nice idea!
Hema
Love these parathas, I usually add ajwain instead of jeera to this..
RAKS KITCHEN
Super puffed up rotis! Looks tempting! Loved the click showing puffed roti!
Suja Manoj
Love the flavors added..yummy paratha..
Vanamala Hebbar
Looks cute...
Aarthi
i love this paratha..i make this often..
Spandana
Perfect shape 🙂 very nice
Lav
Simple and healthy paratha...my anytime favourite..
Nithya
Wow.. this is how my mom makes paratha.. looks delicious and makes me want one right now 🙂
maha
awesome..u made it perfectly........vl try this....
Maha
ANU
wow very impressive post....very nicely presented...
Vardhini
I make it the same way too and sometimes I add ajwain.
Reshmi Mahesh
Delicious and perfectly made parathas...
Shobha
Lovely triangle parathas.. I like to add kummel seeds too sometimes.tastes really good.
Rekha shoban
looks soft and perfect!
Cathy Pieroz
Wow an easy sounding recipe and the results look so tasty! - Cathy Pieroz at Ray White Alexandra Hills
Prathibha
I make this once in a blue moon but absolutely love it..
Divya Kudua
I too love the triangular parathas,my mil always makes this whenever she makes chapathi.The flaky chapathis taste so good even after cooling down!
priya ravi
Perfect layered parathas.. will add it to my lunch box menu 🙂
Thava
Looks delicious
Kitchen Boffin
lovely.. i also make it the same way.. lovely clicks!
Sangeetha Nambi
Tempting Triangle Parathas......
Valarmathi Sanjeev
Parathas looks perfect and yummy...looks tempting.
jasbeer
I too use to make same parathas but now a days i making them in square shape. when i roll the tringle shaped paratha corners remain very thick.
Jyoti
My mom makes it this way.. this was our breakfast.. Love it
Anonymous
Thanks for the amazingly simple way to make a paratha. The pictures which u post are really good. Thanks a lot. It helps lots of guys like me staying away from home to eat good food 🙂
jeyashrisuresh
My mil always makes this one and this one looks very soft and yummy
Sukanya Ramkumar
This is my all time fav. My mom used to make it, but i don't have the patients to do it. Perfect looking pictures Sharmi. YUM!
rekhas kitchen
Chapathi looks so fantastic sharmi lovely pic.
Chitra
Nice, love this shape. Must try sometime.
Anuradha
Hi Sharmi..thanks for the post as it rekindled my memories..my mom used to make this..now cos of your post i made it yesterday for my kids..it was awesome..thanks sharmi..
Sharmilee! :)
@Anu : Thats great to hear that you tried and am glad you liked it...:)
Priya Yallapantula
Great pics, my kids love this shaped paratha !!!
Shabo Abid
All parathas r yummmy especially aloo or mooli also keema paratha yummmy
Shabo Abid
All parathas r yummy especially aloo or mooli not forgetting keema parathas hmmmmmmm yummy
Adesara Sweta
awesome recipes... ur reciped helps me a lot to improve my cooking... thank u... I like ur blog a lot..