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Home >> Recipes >> Paratha

Paratha recipe | How to make plain paratha | Atta paratha

By swasthi , on December 4, 2019, 84 Comments, Jump to Recipe

Paratha recipe – A detailed beginner’s guide to make perfect, flaky & soft parathas at home. Parathas are the most popular unleavened flatbreads from Indian cuisine. These are a staple in many Indian homes and are eaten for breakfast, lunch or dinner. Parathas are mostly served with a chutney, pickle, curry, dals or even plain with tea.

paratha recipe

What is paratha?

Paratha is a layered flatbread made with flour, salt, ghee & water. Traditionally these were made with stone ground whole wheat flour.

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There are also variations made with all-purpose flour & eggs known as the malbar parotta or mughali paratha.

There are different kinds of paratha. One is the plain and the other stuffed parathas.

In this post I am sharing the recipe for plain paratha made with whole wheat flour. Basically they can be made to 2 shapes – triangle & square. I have shown making both of them here.

Most often we eat these flaky healthy & delicious parathas for breakfast with some Indian scrambled eggs – egg bhurji or with paneer bhurji alongside some sliced carrots, cucumbers & onions.

These keep very good & soft for several hours. Sometimes my kids and the husband carry them to school/ work with some good veggie curry & chutney.

Naan, Poori, Bhatura, Thepla & Akki roti are similar breakfast foods from Indian cuisine.

How is paratha made?

Firstly paratha dough is prepared by mixing wheat flour with water. Optionally salt and oil can be added. The dough is then kneaded until soft and is rested for a while.

Then small portions of the dough are rolled to thin layered flatbreads. A small amount of oil is smeared in between the layers so that they remain separated and cook through.

A generous sprinkle of ghee is what makes the parathas aromatic. These parathas will be flaky, soft & full of nutty flavor.

Making dough

1. Add 2 cups or 250 grams whole wheat flour (atta), ¼ tsp salt (optional) and 2 tsps oil (optional) to a mixing bowl.

adding ingredients for paratha

2. To knead the dough I use 1 cup water for 2 cups flour, it may vary slightly depending on the kind of flour. Add ¾ cup plain water over the salt and oil. You can also use luke warm water.

pouring water to knead dough

3. Begin to mix the flour. Use your fingers to mix.

4. Use water as needed and make a non sticky tight dough.

prepared paratha dough

5. Begin to knead the dough on the kitchen counter or a wide utensil. If the dough is too tight and difficult to knead, I dip my fingers in a bowl of water just to moisten them. Then continue to knead. I repeat this until the dough turns soft.

6. After kneading the texture of the dough must be soft and pliable.

soft dough after kneading

7. Wrap it with a moist cloth or just cover it. Cover & set aside for at least 30 mins.

keep the dough covered
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8. Divide the dough to 8 equal parts and make smooth balls. You can also knead the dough again and then roll to balls. Keep them covered until we finish using them up.

balls to make paratha

How to make paratha – square

9. I suggest using melted ghee for rolling since it is easy to control the quantity used. You can melt the ghee in a small bowl and set aside. Lightly flour the rolling area . Flatten a ball. Sprinkle flour over it.

flatten dough ball to make paratha

10. Roll the dough to a round layer. Smear ghee evenly using your fingers. You can substitute ghee with oil. Optionally you can also sprinkle some dry flour here.

smear oil over the paratha
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11. Fold 1/3 of the roti as shown in the picture below. Repeat applying ghee.

folding paratha to make layers

12. Fold the other 1/3 and apply ghee.

making layered paratha

13. Repeat the folding.

repeating the folds

14. Finish off.

square shaped dough for paratha

15. Roll this evenly to a paratha. You can also sprinkle some flour before rolling. I prefer to roll 4 to 5 parathas and finish frying them to prevent drying up. Then finish rolling and frying the rest.

rolled paratha
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Making triangle parathas

16.I made a round layer first and then sprinkled carom seeds. It is optional.

making triangle paratha

17. Fold it to half.

fold it half way

18. Fold it to a quarter.

make a triangle
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19. Roll it to a thin paratha. Do not make it too thin.

roll to a triangle paratha

Toasting

20. While you roll the rest, heat a tawa or pan on a high flame. When it is hot enough, transfer the paratha to the pan. Very soon bubbles begin to show up. You will have to adjust the heat as needed. Very high flame may burn them and low flame tends to make them hard.

toasting paratha

21. Flip it to the other side. Gently press with a wooden spatula. It begins to puff up and the layers get cooked and separated well. Add ghee as desired.

puffed paratha

22. If you are on a low fat diet, ghee can be skipped while frying. Fry well until cooked & dark brown spots appear.

ghee over parathas

Stack the parathas to keep them soft.

paratha

How to keep paratha soft

  • 1. Keep them covered using kitchen tissues or clean cloth.
  • 2. Place a cloth or kitchen napkin in a casserole or a box, stack them. Keep them covered.
  • 3. Do not fry them on a low flame as this will harden them.
paratha recipe

Tips to make paratha

1. Kneading dough well is the key to make good soft, flaky parathas. The dough can also be mixed in a food processor, kitchen aid or hand mixer. Just sprinkle some flour to the dough if it is too sticky after kneading.

2. Using right amount of water & oil is another important thing to get the parathas right. The dough should not be crumbly or sticky.

3. Resting the dough for a while helps the dough to absorb the water and keep them soft for long hours.

4. I use oil if making for lunch box as ghee tends to harden the paratha in cold temperatures.

5. You can also add a tbsp of curd or yogurt while mixing the dough. This helps the parathas to remain soft for long hours.

Here are some sides for your parathas
Dal dishes
Chicken curry
Egg curry
Paneer recipes.

Once you master making the basic plain parathas then you can try the variations which I have shared below.

Variations

1. For vegetable paratha – Mash well 1½ cups of boiled mixed vegetables & add it to 1 cup flour along with half tsp garam masala and half tsp of red chilli powder & handful of coriander leaves. You can find the complete recipe of Vegetable paratha here

2. To make spinach paratha – Blend 1 cup spinach with 2 to 3 tbsp water, 1 garlic clove, 1 chilli & ¼ tsp garam masala to a smooth paste. Mix this with 1 cup flour, salt & 1 tsp oil. For complete recipe check Palak paratha

You can find more breakfast recipes here.

3. For spiced or masala paratha just add half tsp each of red chili powder, garam masala & handful of coriander leaves to 1 cup of flour. Mix the dough and make masala paratha. You can also sprinkle in between the layers like I did in this ajwaini paratha

4. To make methi paratha, just add half cup finely chopped methi leaves to 1 cup flour along with spices, ginger garlic & herbs. For complete recipe you can check this recipe of Methi paratha.

5. You can also make this egg parantha.

Paratha recipe

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paratha

Paratha recipe | How to make plain paratha

Plain paratha recipe – Parathas are unleavened Indian flatbreads made with whole wheat flour. They are eaten for breakfast or a meal with chutney, pickle, curry or yogurt. This recipe shares how to make simple layered paratha.
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For best results follow the step-by-step photos above the recipe card

Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Servings8 parathas
AuthorSwasthi

Ingredients (US cup = 240ml )

Ingredients for paratha recipe

  • 2 cups wheat flour or atta (substitute with all-purpose flour)
  • 2 teaspoons oil for kneading (optional)
  • ¾ to 1 cup water (or luke warm water)
  • ¼ teaspoon salt (optional)
  • 2 tablespoon ghee or oil as needed
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Instructions

Making dough for paratha recipe

  • Mix together wheat flour, salt, oil in a wide mixing bowl. 
  • Pour water little by little as needed & make a stiff non sticky dough. 
  • Knead well to make the dough soft and pliable.
  • If necessary knead with moist fingers.
  • When you press down the dough with a finger, you must feel it is soft and dent easily.
  • Wrap it in a moist cloth or cover it in a container and set aside for 30 mins. 
  • You can also grease the ball with a few drops of oil and cover. 

How to make paratha

  • Knead the dough lightly & divide to 8 parts. 
  • Then roll to balls & keep them covered.
  • Take a few tbsp of flour to a small bowl & flour the rolling area. 
  • Dip a ball in the flour and dust off excess. Too much flour on the parathas can make them hard.
  • Place the ball on the rolling area and flatten it slightly with fingers. 
  • With the help of a rolling pin begin to roll each ball to a round layer or roti of 7 inches.

Making square paratha

  • Apply ghee all over the paratha and fold 1/3 part of it. 
  • Then apply the ghee to the folded part as well & repeat folding the other 1/3 part.
  • Apply ghee over the 3 layered long strip and fold 1/3 part of it. 
  • Then repeat the other 1/3 part & you will have a square.
  • Sprinkle little more flour if needed to prevent sticking. 
  • Then roll the square further to make a 7 inch square paratha.

Making Triangle paratha

  • Apply ghee all over the roti & fold it to half to make a half circle. 
  • Next apply ghee over it & repeat folding it to get a triangle shape. 
  • Sprinkle a bit of flour & begin to roll evenly to a triangle paratha.

Frying paratha

  • Heat a griddle until hot on a medium high flame. 
  • Transfer paratha to the griddle. Cook it until you begin to see bubbles, then flip it.
  • Fry on a medium high flame on the other side as well pressing down with a spatula. 
  • Pressing down helps the parathas to puff up and the layers get separated and get cooked through. 
  • Flip the parathas too and fro. Cook until brown spots appear on both the sides.
  • Drizzle ghee or oil on both sides. 
  • Remove the paratha to a wired rack or plate lined with a clean cloth or kitchen tissue.
  • Stack them one over the other to keep them soft. 
  • Serve paratha with curry or chutney or just yogurt.
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Notes

  1. If the dough turns sticky, sprinkle some flour and knead it.
  2. If the dough turns hard or too stiff, then moisten your fingers and knead the paratha dough.
  3. You can also make the dough in a food processor or stand mixer.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Paratha recipe | How to make plain paratha
Amount Per Serving
Calories 155 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 73mg3%
Potassium 33mg1%
Carbohydrates 23g8%
Protein 3g6%
Calcium 5mg1%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Recipe Rating




Recipe Rating




84 Comments
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Ayesha
February 22, 2021 2:52 am

5 stars
Great recipe. Every one of your recipes turns out great! Thank you!

Reply
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Orhan Orgun
August 29, 2020 3:56 pm

5 stars
So easy to make and so yummy and tender. No more tough store bought paratha for us.

Reply
Deb M.
August 15, 2020 4:00 am

5 stars
During this pandemic, what I miss the most is Indian bread with curry. I use to eat out because I couldn’t make it at home. Now I can make both. I’ve tried two curries and this bread recipe. Both turned out really well. Have to practice a bit more to make parathas as nice as yours.

Reply
swasthi
Reply to  Deb M.
August 15, 2020 5:54 am

Hi Deb
So happy to know they turned out well.
Thanks for leaving a comment.
🙂

Reply
Alice
July 19, 2020 11:46 pm

5 stars
Hi Swasthi!

Thank you for this recipe, I haven’t made it yet but I’m sure, seeing all these positive comments, it will be delicious! I was just wondering if you’ve had any success with freezing these before frying then frying from frozen? I live alone, so while I would love to make these to enjoy for breakfast, there’s no way for me to finish a whole batch in a day. Please let me know if you have any advice for long(-ish) term storing of these.

Thank you so much!

Reply
swasthi
Reply to  Alice
July 21, 2020 1:09 am

Hi Alice,
Yes you can place them on freezer sheets and freeze for 3 months. Hope you enjoy them!
🙂

Reply
Brian. UK
June 10, 2020 6:37 pm

4 stars
Hi Swasthi
Made these twice now in last two weeks
I used Ghee from famous brand , I didn’t think the taste is as good as it should be. Should I just use normal butter ir should I make my own ghee ?
They were still good but not as good as I think they should be considering the chapati was great,
Brian

Reply
swasthi
Reply to  Brian. UK
June 13, 2020 3:57 am

Hi Brian,
Yes use homemade ghee. You can check this ghee recipe to make your own. The flavor of homemade ghee is much superior. Hope this helps. Thank you

Reply
Sarah
June 2, 2020 5:59 am

5 stars
Tq for your sharing???

Reply
swasthi
Reply to  Sarah
June 4, 2020 3:01 pm

Welcome Sarah

Reply
Sana
May 30, 2020 10:06 am

5 stars
The first time I tried to make parathas using a different method, they were rock hard, like frisbees. But I followed your recipe and they turned out amazing. So soft. Thank you!

Reply
swasthi
Reply to  Sana
May 31, 2020 3:26 pm

Welcome Sana
Glad to know the recipe worked out. Thank you!

Reply
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SV
May 1, 2020 1:43 pm

5 stars
Hi there,
I made dough for the first time and followed your recipe.
The dough was perfect as were the parathas, my rolling skills need to improve significantly though. There were of different geometric shapes 🙂
I used yogurt as well.
Thank you indeed as my kids enjoyed thoroughly.

Reply
swasthi
Reply to  SV
May 2, 2020 4:59 am

Hi SV,
Haha! You are welcome! Glad your kids enjoyed them. You can ignore the shapes. If they are evenly rolled they turn out good. Thank you so much for the comment.

Reply
Onno Ruhl
April 28, 2020 3:10 pm

5 stars
Like at home in Delhi!

Reply
swasthi
Reply to  Onno Ruhl
April 29, 2020 2:04 pm

Thank you

Reply
Anaïs
March 29, 2020 10:41 am

Hi Swasthi,

I just discovered your website and it’s awesome! Love how you have explanation about the process and variations, then the recipe and also pictures to go along. Also, it’s always straight to the point!
I tried this recipe yesterday, however, they came out a bit hard, dryish. They didn’t puff up. I worked the dough for a while until it was soft and pliable, I even had yoghurt and oil (not ghee) added to it, yes they still came out crispy. I was also cooking it on medium-high heat … Do you know what might have gone wrong?

Thanks in advance!

Reply
swasthi
Reply to  Anaïs
March 30, 2020 5:16 am

Hi Anaïs,
You are welcome. Thank you so much! Here are some tips that may help you trouble shoot.
1. Using too much flour while rolling the parathas will make them hard. So use it only as needed. This step of rolling with minimum flour comes with practice.
2. If the pan is not hot enough parathas turn out hard. Toasting/cooking them for longer on a less heat will make them harder. Try with a slightly higher flame.
3. Lastly if there is a lot of bran in the flour it results in harder paratha. If the above tips don’t work then try with a different brand of flour if possible.
Stack the parathas once you remove from the pan so they remain soft.
Hope these help.

Reply
Karen
February 29, 2020 1:56 am

This is a great recipe, thank you!
Have you got a recipe for stuffed parathas? That would be really lovely. 🙂

Reply
swasthi
Reply to  Karen
February 29, 2020 3:19 am

Hi Karen
You are welcome. You can follow this stuffed cabbage paratha recipe and make variations like aloo paratha or veggie paratha. For the aloo paratha stuffing you will need to make the filling from this aloo tikki post. Just skip the bread crumbs and flour from it. Hope this helps. Feel free to post any queries.
🙂

Reply
Sai
November 28, 2019 9:49 pm

Lovely recipe! If you want to make perfect round paratha with ghee or oil inside, how would you do so?

Reply
swasthi
Reply to  Sai
November 29, 2019 9:32 am

Thank you! I haven’t shown a round paratha here. The folding process is different.

Reply
Syra
November 25, 2019 2:10 am

Hi Swasthi,

Thanks for all your great recipes. I have a question: I am making a big meal for family on Thursday, including your malai koftas.

If I am to make the paratha, can I make the dough the day before? Will it keep? I assume I have to fry them day of, but I want to minimize any work/cooking on the day of the meal so I can spend as much time as possible with family. How would you approach this?

Thanks,

Syra

Reply
swasthi
Reply to  Syra
November 25, 2019 3:16 am

Hi Syra,
You are welcome! I would suggest making the dough, rolling and frying them as well the previous day. Stack the hot parathas so they remain soft. Next cool them completely and then store in a air tight container. Keep them in the fridge. Reheat them on a hot tawa just before serving.
For the malai kofta, you can make the gravy and the kofta balls the previous day. The next morning keep them out of the fridge and bring them to room temperature. Roll them in some corn starch, shake off the excess and fry them just before serving. Hope this helps. Have a great time!
🙂

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Jenny
October 20, 2019 1:43 am

5 stars
I made the masala parathas – my first time ever making any paratha – and they were so very good! Thank you for creating a recipe that is easy to follow, and produces something so yum. The photos were particularly helpful when it came time to fold.

Reply
swasthi
Reply to  Jenny
October 20, 2019 3:58 am

Hi Jenny,
You are welcome. Glad you liked the parathas. Thanks much!

Reply
Manisha
October 3, 2019 3:11 am

These are exactly the way my mummy makes. Please show laccha paratha.

Reply
swasthi
Reply to  Manisha
October 6, 2019 4:15 am

Thanks Manisha
Yes I can share the recipe for laccha paratha. Just need some time.

Reply
lakshmi
September 19, 2019 4:30 am

Hi swasthi will u plz share soft pulka recipe, before i used to make directly on stove but somewhere i read like its not good for health if we make food items directly on gas flame. So i stopped making pulkas.plz help me.

Reply
swasthi
Reply to  lakshmi
September 19, 2019 9:19 am

Hi Lakshmi,
Yes cooking foods directly on gas is not good. Cooking Gas is from many different sources. Enough moisture, proper kneading and resting is what makes the phulkas puff up well. I can share the recipe but will take some time as my kids’ will be having school vacations for the next 2 weeks.I replied your other comment as well.
🙂

Reply
Zeba nasreen
September 7, 2019 2:33 pm

Hi Swathi …You made it really very nicely and showed as well step by step… I also love cooking so i make the same style d normal daily paratha that’s why I like to appreciate your work…. Well done and really I liked the way u explained otherwise other cook doesn’t show so nicely nd in such an easy way I liked it very much and this is the first time in my entire life that I’m writing any comments on food to anyone…. I personally thankyou so much that you are really good cook or good teacher in cooking may Allah bless you…

Reply
swasthi
Reply to  Zeba nasreen
September 8, 2019 5:34 am

Hi Zeba,
Glad to know you! Thanks a lot for the wishes & the comment too! Felt so good reading it. Happy to know you liked it. Thanks again.
Stay blessed!
🙂

Reply
Sarah
August 31, 2019 1:47 pm

5 stars
Could it be made with oat flour?

Reply
swasthi
Reply to  Sarah
August 31, 2019 1:53 pm

Hi Sara,
You can add about 1/4 cup oats flour in this recipe. If you want to use only oats then you can try following this recipe of ragi roti. Thanks for rating the recipe.

Reply
Blisslove
July 24, 2019 10:03 am

5 stars
Your receipes are always very simple and perfect and pictures you add is bonus for us.I am quite a fan of your cooking style.keep up the good work…all the best… Stay blessed…

Reply
swasthi
Reply to  Blisslove
July 26, 2019 12:44 pm

Hi Blisslove,
Thanks a ton for the wishes. Glad you like my cooking style. Have a wonderful weekend!
🙂

Reply
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Anirudh
July 19, 2019 2:26 pm

5 stars
Excellent way to make others understand the very essence of each small things
Really thank you so much

Reply
swasthi
Reply to  Anirudh
July 19, 2019 3:12 pm

Welcome Anirudh

Reply
Malkanthi Nathavitharana
July 15, 2019 5:52 am

Hi Swasthi! I am Malkanthi from Sri Lanka. I just read your recipe. Will try it out soon and let you know the outcome. Thank you very much. You have written it out simply and the diagrams helps a lot.
Warm regards
Malkanthi Nathavitharana.

Reply
swasthi
Reply to  Malkanthi Nathavitharana
July 19, 2019 3:13 pm

Hi Malkanthi
You are welcome. Yes do try the recipe. Thank you!

Reply

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