This paratha recipe for a classic South Asian, crispy, and flaky unleavened flatbread requires only three essential ingredients and 15-20 minutes of active cooking time.
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South Asian cuisine offers many paratha recipes to pair with its curries. The paratha is one of the most popular and has various shapes and forms. Some of the more well-known ones are the South Indian parotta, the lacha paratha, and stuffed parathas like my aloo paratha and keema paratha.
A personal favorite is a dessert paratha, layered with sugar, known as meetha paratha. If you're a fan of Pakistani flatbreads, you'll also love my missi roti (besan ki roti) recipe.
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Why you'll love this paratha recipe
- Crispy layered flatbread: Crispy, with flaky layers, each bite of this shallow-fried, unleavened flatbread is delectable.
- Elevates a simple meal: Adding a paratha to the menu can make the simplest of meals, like black-eyed peas or aloo bhujia, seem luxurious.
- Perfect for brunch: Make some parathas for brunch and enjoy them with shami kebab, dum ka keema, chana masala, easy shakshuka recipe (with green tomatoes), or sooji ka halwa.
- Vegan recipe: This paratha recipe is excellent for anyone on a vegetarian or vegan diet.
- Make-ahead recipe: You read it right! Check out the tips section below and see how to make and freeze the parathas. Cook them straight from the freezer in under 10 minutes and enjoy them fresh off the griddle.
Ingredient notes
- Atta: Traditional parathas are made with a special Durum wheat flour called atta. Use this flour for your flatbread to achieve the best results.
- Salt: A pinch of salt is added to slightly season the dough in this paratha recipe.
- Oil: I use canola or avocado oil for my cooking, but any high-smoke point oil will work.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Use ghee: Try the paratha recipe with ghee for a more sumptuous flavor if your diet permits it.
- Add some seasoning: Add red chili powder, amchur, and cumin seeds to turn this into a masala paratha.
- Make a stuffed version: Add your favorite stuffing, such as potatoes, ground beef, or daikon radish, for a delicious stuffed paratha.
Paratha recipe video
Step-by-step instructions
Add all ingredients except the ½ cup of cooking oil to the bowl of a stand mixer and mix on medium speed until the dough forms a smooth ball. Place a damp towel on the dough and let it rest on the counter for 20 minutes. While you wait, set up a workstation to roll out the parathas with the ⅓ cup flour, remaining oil, and a rolling pin.
Step 1: Divide the dough into six portions, roll each into a smooth ball, and set aside. Flatten the first of the dough balls into a disc, dip both sides lightly in the flour, and then roll the dough out in a circular shape about 6-8 inches in diameter.
Step 2: Take a small teaspoon, lightly drizzle oil on this flatbread, and spread it evenly in a thin layer.
Step 3: Roll the oiled dough into a long roll and stretch it out until it's an even thickness.
Step 4: Twist the roll into a coil, flatten it, and roll it out again into a circle that's ¼ inch thick.
Step 5: Preheat your tawa (griddle) and place the paratha on it to start cooking.
Step 6: After 1 minute, flip it and add 1-2 teaspoons of oil to the surface.
Step 7: Flip it again after 30 seconds and oil the other side.
Step 8: Press down on the flatbread with a spatula and flip as necessary until the paratha starts puffing up and brown spots appear on the surface.
Expert tips for this paratha recipe
- Rest the dough: This step is crucial to this paratha recipe. Resting allows the gluten to relax, making it easier to roll out the dough.
- Don't roll the paratha too thin: Rolling and working the coiled dough too much will flatten the layers, so be cautious at this stage.
- Preheat the griddle: This allows the paratha to start cooking immediately so it won't stick to the griddle or become chewy.
- Make them ahead of time: Prepare the parathas as per the instructions in the recipe card below. Place each paratha between sheets of parchment paper, place in a Ziploc bag or airtight container, and freeze for up to 6 months. Remove from the freezer and place directly on a preheated tawa to cook as per instructions.
Paratha recipe FAQS
Roti is a dry flatbread made with a special flour called atta and cooked on a tawa griddle. Most South Asians eat it daily. A paratha is a shallow-fried, layered flatbread made with atta and some ghee or oil, often eaten for breakfast. A naan is soft, fluffy, and made with regular all-purpose flour, often in a tandoor.
There are variations of a paratha made with plain flour, but I highly recommend using Atta for this recipe. It is higher in protein, absorbs more water, and results in softer, flakier layers.
Cook the paratha on medium heat longer to make it crispier. Also, press down on it with your spatula while it cooks for a more crispy texture.
Separate each paratha with parchment paper, wrap in foil, place in a gallon-sized Ziploc bag, and freeze for up to 6 months. Place the frozen paratha in a toaster oven or an air fryer set to 400 degrees Fahrenheit to reheat. Heat for 5-10 minutes, checking and flipping halfway through. Alternatively, defrost the paratha overnight and reheat it on a griddle at high heat.
Other recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, please don't forget to leave a rating and comment below! If you take a picture, then tag me on Instagram! Thank you!
Paratha Recipe (Pakistani Flatbread)
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Ingredients
- 3 cups flour (see notes)
- 1 ½ cups water
- 1 ½ teaspoon oil (see notes)
- pinch salt
- ⅓ cup flour
- ½ cup cooking oil
Instructions
- Add all ingredients except the ½ cup of cooking oil to the bowl of a stand mixer and mix on a medium speed until the dough forms a smooth ball . (see notes)
- Place a damp towel on the dough and let it rest on the counter for 20 minutes.
- Set up a workstation to roll out the parathas with ⅓ cup of flour, ½ cup of cooking oil, and a rolling pin.
- Divide the dough into 6 portions, roll each one into a smooth ball, and set aside.
- Flatten the first of the dough balls into a disc, dip both sides lightly in the flour, and then roll the dough out in a circular shape about 6-8 inches in diameter. (see notes)
- Take a small teaspoon, lightly drizzle some oil on this flatbread, and spread it evenly in a thin layer.
- Then, roll the oiled dough into a long roll and stretch it out until it's an even thickness.
- Then, twist the roll into a coil, flatten it, and roll it out again into a circle. (see notes)
- Set this paratha on a plate lined with parchment and repeat the process until all six parathas are rolled out.
- Pre-heat your tawa (griddle) and place the first paratha on it; flip it after 30 seconds to allow both sides to par-cook. Then, add 1-2 teaspoons of oil to the surface, flip it over again after 30 seconds, and oil the other side. Cook until brown spots appear on the surface. (see notes).
- Repeat until all 6 parathas are cooked and serve.
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