Go Back
+ servings
Plain Paratha Featured Image
Print Recipe
5 from 18 votes

Plain Paratha Recipe

Paratha is unleavened indian flatbread mad with whole wheat flour. They are easy to make and pair deliciously with curries, yogurt, chutneys, pickle or jams & jellies. My recipe will help you make soft & flaky parathas every single time.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 8 paratha
Calories: 97kcal

Equipment

  • Large Bowl
  • Rolling Surface & Rolling Pin
  • Tongs
  • Tawa Or Griddle

Ingredients

  • 2.5 cup atta
  • 1 cup to 1.25 cup water as needed to make soft dough
  • 4-5 tablespoon oil or ghee for toasting paratha
  • ¾ cup dry atta for dusting

Optional Ingredients

  • ¼ teaspoon salt you can add to dough if desired
  • 2 teaspoon oil or ghee you can add to dough if desired

Instructions

Make Paratha Dough

  • Measure and add dry atta to a large bowl.
  • Slowly start adding water and mixing it in the flour using circular motion of your fingers. As it absorbs water atta will start clumping up. At this stage add water in very small quantities to make a non sticky dough ball.
  • Use your knuckles to knead the atta to soft, smooth & pliable dough.If you want you can add a little oil or melted ghee while kneading. The paratha dough should not have cracks at the end of kneading.
  • Cover the dough with a kitchen towel for about 20 minutes (to rest the gluten).You can rub with little ghee or oil all over the dough before resting. If you plan on making parathas later, your refrigerate the dough in an air tight container for later use. 

How to Make Paratha

  • Divide the rested dough into 8 equal portions.
  • Take each dough portion in between your palms and roll to make smooth balls. Flatten the balls slightly. Keep the rest of the dough balls covered while you roll one by one. 
  • Lightly flour the rolling surface and the rolling pin. Dip one dough ball on both sides in dry atta and dust off the excess.
  • Place the dough ball on the rolling surface, flatten a little and using a rolling pin, roll the dough into a rough 4 inch circle. Don't roll in too thin and dont apply a lot of pressure while rolling. You can use dry atta as and when needed. 

Make Square Paratha (See Step Wise Photos in the article)

  • Brush melted ghee or oil on the circular dough. Fold left ⅓ rd and bring it to the center of the circle. Repeat with the ⅓ rd right side. You will form an elongated rectangle with the dough(having round edges).
  • Lightly brush oil or ghee again on folded layers and bring the bottom ⅓ rd to the center of the elongated dough. Bring the top ⅓rd part as well to the middle. You will see that a square shape will form. 
  • Now dip the square shaped dough in dry flour and roll back and forth rotating (as needed to keep the square shape ), roll into a square paratha.
  • Proceed to toasting the paratha (instruction below).

Make Triangle Paratha (See Step Wise Photos in the article)

  • Heat up a griddle on low medium heat. To check if its hot enough, sprinkle a pinch of dry flour, if it turns dark brown, the griddle is hot. 
  • Place rolled paratha on the hot griddle. After about 30 to 45 seconds you will see that the top pf paratha appears slightly puffy & beige color.
  • Flip the paratha using spatula and let cook for 20 seconds on bottom side. The second side will cook faster than the first. Meanwhile,brush the top side with ½ tablespoon to 1 tablespoon of melted ghee or oil. Let cook for 25-30 seconds before flipping. Flip with spatula and brush oil on the other side as well.
  • Let the paratha cook on each side for at least 25 to 30 seconds till you see golden brown spots. Don't flip again and again. You can cook for a for about 45 seconds for crispier paratha. 
  • Remove the paratha and place it in a wired rack for a few minutes to cool down.
  • Once a little cool, you can place in in a container lined with paper towel or kitchen cloth.
  • Repeat the process for the rest of the dough portions and make all the parathas.
  • You can store them stacked and serve warm.

Variation You Can Try

  • Namak Mirch Ka Paratha - Add red chilli powder and pinch of turmeric to the dough. 
    Ajwain Paratha - Add ½ teaspoon ajwain and ¼ teaspoon cumin seeds and salt to the dough. 
    Methi Ka Paratha- You can add 1 teaspoon crushed dried kasuri methi to the dough. 
     Make Vegan Paratha - Simply use oil instead of ghee. 

Notes

  • You can make 10 parathas from the given quantity of dough if you like them smaller and thinner. My family likes slightly thick paratha. 
  • Make a smooth & pliable dough. If the dough is soft, paratha will be soft. DOnt skip on resting the dough. 
  • Let the dough come to room temperature if you refrigerated it before making parathas with it.
  • Dont roll the paratha too thin. Avoid applying a lot of pressure while rolling else layers will stick to each other and paratha wont be flaky.
  • Dont skimp on oil while cooking parathas. They taste dry. 
  • Dont place the un-cooked paratha on a warm or a super hot tawa. Cook the paratha on a medium flame.
  • Dont press the paratha too much while toasting. The more you press the layers stick to each other(the paratha will not be flaky). Also paratha gets crispier.
  • If you plan to make paratha for travel or for eating 6-7 hours later, you can knead the dough using milk. It helps in keep paratha soft.
  • Another tip if you want to consume parathas after 6-7 hours or next day is to not crisp them a lot. When toasting, just when paratha gets few brown spots on each side, take it off the stove.
 
Use pictures in the blog post for easy visualization of paratha making process. 

Nutrition

Calories: 97kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 116mg | Potassium: 1mg | Fiber: 1g | Calcium: 1mg