Paratha is a type of flatbread that is popular in India and other parts of South Asia. It is made by rolling out dough into a thin circle, brushing it with oil or ghee (clarified butter), and then folding and rolling it again to create layers. The resulting dough is then cooked on a griddle or in a pan until it is golden and crispy.


Recipe by caion


Prep time


Cooking time



Parathas can be served with a variety of accompaniments, such as yogurt, chutney, pickles, or curry. They are often enjoyed for breakfast, lunch, or dinner, and can be filled with a variety of ingredients such as vegetables, paneer (a type of Indian cheese), or meat.


  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 3/4 cup water

  • 2 tablespoons oil (for dough)

  • Oil or ghee (for cooking)


  • In a mixing bowl, combine the flour and salt.
  • Add the water and 2 tablespoons of oil, and mix until a dough forms.
  • Knead the dough for about 5 minutes, until it becomes smooth and elastic.
  • Cover the dough with a damp cloth and set it aside to rest for at least 15 minutes.
  • Divide the dough into 8 equal-sized balls.
  • On a floured surface, roll out each ball of dough into a circle about 6 inches in diameter.
  • Heat a griddle or large pan over medium-high heat.
  • Once hot, brush a little oil or ghee onto the surface of the griddle.
  • Place a dough circle onto the griddle and cook for about 1 minute, or until small bubbles form on the surface.
  • Flip the paratha and cook for an additional minute on the other side.
  • Brush a little oil or ghee onto the surface of the paratha, then flip it again and cook for another minute.
  • Repeat the process with the remaining dough circles.
  • Serve the parathas hot, with your choice of accompaniments such as yogurt, chutney, or pickles.

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