Paratha Recipe (Indian Flat Bread)
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.
Servings8 parathas
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.
Nutrition Facts
Paratha Recipe (Indian Flat Bread)
Amount Per Serving (40 g)
Calories 118
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Trans Fat 0.003g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.3g
Sodium 147mg6%
Potassium 33mg1%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 0.1g0%
Protein 3g6%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!