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Parathas
4.9 from 75 votes

Parathas

Parathas are layered whole wheat flatbreads known for their flaky texture and soft bite. This recipe uses whole wheat flour mixed with oil and water to make a pliable dough that rests before being divided. Each piece is rolled out, layered with oil and flour, then folded and rolled again to create distinct layers that puff up during cooking. Ghee is used during the pan-frying stage to achieve a crispy, golden exterior and rich flavor. The method requires gentle handling and appropriate resting to ensure a tender, flaky result.

Prep Time
10 mins
Cook Time
20 mins
Resting Time
20 mins
Total Time
50 mins
Calories: 221 kcal
Course: Bread
Cuisine: Indian

Ingredients

Dough
  • 3 cups whole wheat flour see notes
  • 2 tablespoons neutral cooking oil generic cooking oil
  • 1 teaspoon kosher salt
  • 1¼ cups water plus additional 2 to 3 tablespoons if needed
Rolling
  • 1 cup whole wheat flour
  • 2 tablespoons neutral cooking oil generic cooking oil
Cooking
  • 4 tablespoons ghee use oil for vegan variation

Instructions

Dough
    Cup of Yum
  1. In a large bowl, mix 3 cups of flour, salt and 1 tablespoon oil. Slowly add water, little bit at a time, mixing with your hands until soft dough forms. Adding about 1 and ¼ cup of water. Note: Depending on the brand of the flour you may need more or less water so only add little bit at a time.
  2. Add 1 tablespoon of oil to the dough and knead again until the dough is smooth. Rest the dough for 10 to 20 minutes covered with plastic wrap or in an airtight container.
  3. Divide the dough into 10 to 12 pieces and roll each piece on the palm of your hands into a round ball.
Rolling layered square Paratha
  1. Take one piece of dough ball and roll it in the dry flour. Using a rolling pin, roll the dough into a  4-inch circle. Dip one side of the circle into the flour. Drizzle the floured surface with few drops of oil, spread it evenly with your fingers.
  2. Fold the top ⅓ side of the circle to the center. Fold the bottom ⅓ side of the circle to the center. Drizzle the surface with few drops of oil, spread it evenly with your fingers, and fold the left ⅓ side to the center and the right ⅓ side to the center. This will form a square-shaped piece of dough layered with oil and flour.
  3. Dip the dough in the dry flour coating both the generously with flour. Roll the dough back and forth with the rolling pin as you maintain the square shape. Check the videos for more details on the rolling.
Rolling layered triangle Paratha
  1. Take one piece of dough ball and roll it in the dry flour. Using a rolling pin, roll the dough into a  6-inch circle. Dip one side of the circle into the flour. Drizzle the floured surface with few drops of oil, spread it evenly with your fingers. Fold the circle in half so that the oil is on the inside.
  2. Drizzle the surface with few drops of oil, spread it evenly with your fingers. Fold the semicircle in half again to form a triangle shaped piece of dough layered with flour and oil.
  3. Dip the dough in the dry flour to generously coat both the sides. Roll the dough back and forth with the rolling pin as you maintain the triangle shape. Check the videos for more details on the rolling.
Cooking Paratha
  1. Warm a griddle over medium-high heat. Once the griddle is hot, carefully place the rolled out paratha on the surface and cook until the bottom of the paratha turns lighter that the uncooked top, about 1 minute. 
  2. With a flat spatula, flip the paratha and top with ¼ teaspoon of ghee, spreading it evenly over the surface with the back of the spoon. Cook the second side until it turns light brown, about 2 minutes.
  3. Flip the paratha and top with ¼ teaspoon ghee, spreading it evenly over the surface. Cook until light brown, 1 to 2 minutes. Gently press the paratha with the spatula to help the paratha cook evenly; be sure to press gently for a soft, flaky paratha. Once both sides get spotty golden brown, transfer the paratha to a plate or store in a casserole. Note: Please check the video for visual details.
Repeat with the remaining dough pieces, oil, and ghee. While one paratha is cooking you can start to roll the next. Enjoy warm!

Notes

  • Use quality whole wheat flour like Aashirvaad Select Sharbati or similar for best texture.
  • Knead the dough well after adding oil to ensure smoothness and avoid lumps.
  • Rest the dough covered for 10 to 20 minutes to relax gluten and prevent dryness.
  • Roll gently without applying too much pressure to maintain flakiness.
  • Cook parathas with ghee applied halfway through cooking for richness and crispness.
  • Refrigerate dough up to 3 days; bring to room temperature before rolling.
  • Cooked parathas refrigerate for 3-4 days or freeze for longer; reheat on stovetop with oil or ghee.

Nutrition Information

Calories 221kcal (11%) Carbohydrates 29g (10%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 5g (25%) Trans Fat 1g (50%) Cholesterol 13mg (4%) Sodium 195mg (8%) Potassium 145mg (3%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 4IU (0%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 221

% Daily Value*

Calories 221kcal 11%
Carbohydrates 29g 10%
Protein 5g 10%
Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 13mg 4%
Sodium 195mg 8%
Potassium 145mg 3%
Fiber 4g 16%
Sugar 1g 2%
Vitamin A 4IU 0%
Calcium 14mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.