Paratha (crispy Indian flatbread) (2023)

Easy recipes for soft and flakyReturn, a popular Indian fried bread made with whole wheat flour. Here's a detailed guide on how to make paratha dough properly, as well as tips on rolling it out. Enjoy warm and crispy parathas with dal, curry or eggs or with kimchi and a cup of hot chai.

Growing up in a Punjabi family, Paratha was a staple of our meals. We enjoy them for breakfast, lunch or dinner. I continued the tradition and now my girls love to toast with crispy parathas every day!

Most of the weekend, I useweve burgi(Indian scrambled eggs) for breakfast, served with a hot cupgingerbread you.

On days when I'm super tired, like when I'm whipping up a recipe, I enjoy warm crispy parathaPicklesYesmasala chai, which is the last onecomfort foodfor me!(See below for more serving suggestions!)

Making parathas from scratch may seem daunting, but it's easier than you think. follow thisA step by step guide for beginnersand learnHow to make soft and flaky Parathaat home!

What is paratha?

balata is aLayered Indian FlatbreadIt is traditionally made with ground whole wheat flour. We make a soft dough with flour, water, salt and a little oil and after a little rest we spread it into flat buns. Parathas are always fried in ghee or oil until golden brown and crispy.

You can make simple rows or fill them with various fillings. Some popular stuffed parathas include Aloo paratha (potato stuffing), Gobi paratha (cauliflower stuffing) and Paneer paratha, to name a few.

Ingredients - Notes and Substitutions

heit has only three ingredients (not counting water)Make delicious and healthy parathas. Let's take a look at them and possible alternatives.

• flour:I stuck with the legacy option and usedfinely ground whole wheat flourReferred to as "Atta". But you can also use finely ground multigrain flour, rye flour or a combination of these flours.
• Agua: Start with 3/4 cup of water to make 2 cups of dough, then add more as needed.
• spice:I like to keep it simple and take it with a pinch of salt. Sometimes I add ½ tspajwain (carob seeds)Thekalonji (Nigella seeds)Add flavor.
• oil or butter:my favorite flavorhomemade butterIn parathas, but this is entirely your choice.Make Vegan Parathas, use olive oil or any clear oil of your choice.

What is the best flour for paratha?Any finely ground whole wheat flour is ideal for making parathas. I likeSujata Chakki Atta and othersTheAshirvad Seleccione AttaBrands For a variation, you can even use multigrain atta or ragi flour.

The equipment required to make Paratha

• Running surface:Most Indian homes have a flat surface called rodi and parathaold.You can use any flat surface like a kitchen counter or a wooden cutting board.
• Roll (Prynne):good woodCylinderEssential for this recipe.
• Non-stick or cast iron pan:I prefer to usenon-stick pan, but a cast iron skillet works just as well.
• Spatula (for flipping):any widthspatula turnwill work here.

How to make Paratha

1. Make the Paratha dough

This amount of dough makes about 10 parathas. Adjust the dosage according to your needs.

To make the dough, combine the flour, salt and 2 teaspoons oil in the bowl of a stand mixer or any large bowl (for kneading by hand). Attach the dough hook and run the mixer for 30 seconds or use your fingers to mix the dough.

Add water, starting with ¾ cup, and knead the dough for 1-2 minutes, scraping down the sides from the center, until a semi-stiff dough forms.

use:Depending on the brand of dough, you may need 1 cup of water for 2 cups of flour.

Cover the dough with a damp towel and let it rest for 15-20 minutes for the glutes to develop. After that, knead the dough for 30 seconds.

How to fix the consistency (atta) of the dough?After kneading, if the dough is too soft, add a few tablespoons of dry flour and knead. If the dough is too stiff, add a tablespoon or two of water (a little at a time) and knead again.

2. Divide and flatten the dough

Put some flour (about ¼ cup) in a wide plate or bowl and dust the dough as you roll it. Make sure the roller and surface are dry.

Division:Divide the dough into 10 lime-sized portions, then roll each portion in the palm of your hand to form a smooth ball.

powder:Take one ball of dough at a time while covering the rest of the dough with a damp towel. Lightly flour the dough, shaking off the excess, and place on a rolling surface such as a rolling pin, counter or cutting board.

Flatten:Press lightly with your fingers spread out. Using a rolling pin, begin rolling in a circular motion, working from the center outwards. Roll to form a 4-inch disc.

Lubricate with butter or oil:Pour about ½ teaspoon of ghee (vegan oil) onto the wrapped tray.

3. Roll the Paratha (one of two ways)

Triangle Palace

• Fold the oiled disc in half into a half circle.
• Now fold it in half into a triangle.
• Lightly flour the sides of a triangle or square paratha and place it on a plate surface.
• Using gentle circular motions, roll to flatten to ⅛ inch thickness. If the dough starts to stick, sprinkle the center with flour. Using the shape you started with as a guide, roll all sides to an even thickness.

Plaza Palata

• Visually divide the disk into 3 sections vertically. Fold the left ⅓ section towards the center. Now fold the right section ⅓ in half, overlapping the first section. Now you have a rectangle.
• Fold the top ⅓ towards the center. Now fold the bottom ⅓ towards the center, overlapping the first side, thus sealing the square.
• Lightly flour the sides of a triangle or square paratha and place it on a plate surface.
• Using gentle circular motions, roll to flatten to ⅛ inch thickness. If the dough starts to stick, sprinkle the center with flour. Using the shape you started with as a guide, roll all sides to an even thickness.

4. Paratha Kitchen

Heat a pan over medium-high heat. Place the paratha roll carefully. Let it cook for about a minute on the first side, until you start to see little bits on top.

Flip the paratha with a spatula. Brush with ghee or oil to coat the entire surface and continue cooking for about 1 minute.

Turn over again and brush the top with ghee or oil. Cook for about 1 minute or until light spots begin to form.

Press lightly with a spatula, turning evenly in a circular motion. Turn and repeat on the other side until the paratha looks crispy. Transfer to a plate or tortilla box. Repeat the process and make all the parathas.

service proposal

I like to eat the paratha hot and crispy. Serve parathas with your favorite Indian dishes like:

• BREAKFAST:Services forweve burgi(Indian scrambled eggs) andgingerbread youThemasala chai.
• Dal or Beans:Chana dal, Dal makhani or frijoles como lobiya, chana masala.
• curry:Paratha goes well with simple curries like chicken curry, mutton (lamb) curry or curries.
• Sabzi (Fried):Served with Bhindi, Aloo Gobi, to name a few.
• Packages and rolls:Parathas also make a great base for Indian-style rolls and breads like theseChicken KatieYesCheese Rollos Paneer Kathi.

How to store and reheat

To keep the parathas warm for longer, store them insideWarmer tortilla, oneinsulating containerLined with kitchen towels.

cooling:To store leftovers, cool completely before wrapping the parathas in foil or store in an airtight container and refrigerate for up to 3 days. I do not recommend frozen parathas.

reflate, cook them in the preheated pan for 30-40 seconds per side. Alternatively, wrap them in a damp kitchen towel and microwave for 20-30 seconds.

Tips and recipe notes

Follow these tips and tricks for the best smooth and crispy plain paratha:

• Agua:When you roll out the dough, you first add 75% water and then add the remaining water little by little. This will ensure that your dough is not too soft.
• year:Knead the dough until it becomes semi-hard. It should be firmer than roti dough and softer than poori dough.
• rest of:Let the dough rest for 15-20 minutes to form the hips. During this time, cover it with a damp towel to prevent it from drying out.
• Rolls and toast:Whether you're rolling out the dough or baking it later, gentle pressure is critical to the result. Pressing the dough hard will harden the parathas.

common problem

More Indian Flatbread

★ Did you make this recipe? Give it a star rating below! Follow me for more quick and easy recipesFacebook, Instagram,PinterestYesYouTube.

📖 recipes