Paratha is a flaky, layered flatbread that turns out golden and crisp on the outside with soft layers inside. This version uses simple pantry staples and a folding trick that builds those layers without any stuffing.
It works as a side for curry, a wrap for breakfast, or a snack on its own.
Ingredients
Servings: 6 parathas
- 2 cups all-purpose flour, plus extra for dusting
- 3/4 cup warm water
- 1/2 tsp salt
- 1/2 tsp sugar
- 3 tbsp ghee or oil, plus more for cooking
- Extra ghee or oil for layering
Why You Must Try This Paratha Recipe
This paratha comes out flaky without any special tools or hard-to-find ingredients. The dough folds into layers on its own once you roll and stack it, so you get that classic crisp texture with basic pantry items.
It cooks fast on a hot pan, which makes it a solid pick for busy mornings or a quick side at dinner. Once you get the folding pattern down, you can make a batch in under 30 minutes.
Mix the Dough
In a large bowl, combine the flour, salt, and sugar. Slowly pour in the warm water while mixing with your hand or a spoon. Add 1 tablespoon of ghee and keep working the dough until it comes together.
Knead it on a lightly floured surface for about 5 minutes, until it feels smooth and stretchy. Cover the dough with a damp cloth and let it rest for 20 minutes.
Divide the Dough
Once the dough has rested, divide it into 6 equal balls. Roll each ball between your palms until smooth, then set them aside under the damp cloth so they don’t dry out while you work.
Roll Out Each Piece
Take one ball and roll it out on a floured surface into a thin circle, about 8 inches wide. Try to keep the thickness even across the whole circle so it cooks at the same rate.
Brush and Fold
Brush the rolled circle with a thin layer of ghee. Fold it in half, brush again, then fold in half once more to form a triangle or a small fan shape. This step is what creates the flaky layers, so don’t skip the ghee between folds.
Roll the Folded Dough
Roll the folded piece out again gently, keeping the layers intact. Aim for a circle about 6 to 7 inches wide. Don’t press too hard, since you want to keep the layers separate rather than flatten them out completely.
Heat the Pan
Set a flat pan or griddle over medium heat and let it get hot before adding the paratha. A pan that isn’t hot enough will make the bread turn out dense instead of crisp.
Cook Each Side
Place the rolled paratha on the hot pan and cook for about a minute, until small bubbles start to form. Flip it, brush the top with ghee, and cook for another minute.
Flip again, brush the other side, and press gently with a spatula so the layers puff and cook evenly. Cook until both sides have golden brown spots.
Stack and Serve
Once cooked, stack the parathas on a plate and cover them with a clean towel to keep them warm and soft. Repeat the rolling and cooking steps with the remaining dough balls. Serve them warm with curry, yogurt, or a simple pickle on the side.
How To Make This Paratha Better
A few small tweaks can take this bread up a notch. Swap some of the ghee for melted butter if you want a richer taste. Add a pinch of ajwain or cumin seeds into the dough for extra flavor. Letting the dough rest longer, closer to 30 minutes, makes it easier to roll and gives softer layers.
If you like a bit of crunch, press the paratha down firmly with the spatula while it cooks so the edges crisp up more.
Can You Make Paratha Ahead of Time?
Yes, you can roll and fold the parathas ahead of time and stack them with parchment paper between each one. Keep them in the fridge for up to a day before cooking, or freeze them for longer storage. Cook straight from the fridge, adding a minute or two extra to the cooking time.
What Do You Eat With Paratha?
Paratha pairs well with almost any curry or dal, since it’s soft enough to scoop up sauce but sturdy enough to hold its shape. A simple raita or plain yogurt works well as a cooling side.
It also makes a good wrap for eggs or leftover vegetables if you want something quick for breakfast.
Ingredients
Method
- In a large bowl, combine the flour, salt, and sugar. Slowly pour in the warm water while mixing with your hand or a spoon. Add 1 tablespoon of ghee and keep working the dough until it comes together. Knead on a lightly floured surface for about 5 minutes, until smooth and stretchy. Cover with a damp cloth and let rest for 20 minutes.
- Once rested, divide the dough into 6 equal balls. Roll each ball between your palms until smooth, then set aside under the damp cloth.
- Roll one ball out on a floured surface into a thin circle, about 8 inches wide, keeping the thickness even.
- Brush the circle with a thin layer of ghee. Fold in half, brush again, then fold in half once more to form a triangle or fan shape.
- Gently roll the folded piece out again, keeping the layers intact, into a circle about 6 to 7 inches wide.
- Set a flat pan or griddle over medium heat and let it get hot before adding the paratha.
- Cook the paratha for about a minute, until small bubbles form. Flip, brush with ghee, and cook another minute. Flip again, brush the other side, and press gently with a spatula so the layers puff. Cook until both sides have golden brown spots.
- Stack the cooked parathas on a plate and cover with a clean towel to keep warm. Repeat with the remaining dough balls. Serve warm with curry, yogurt, or pickle.
