plain paratha

Paratha is a delicious flaky layered Indian flatbread. Learn my secret to amazingly soft layers that stay good and fresh for a long time. This recipe shows you how to make the unleavened bread using three different layering techniques.

Paratha (Layered Indian Flatbread)

Atta (durum whole wheat flour)

salt

milk

water (slightly warm)

oil (ghee

flour flour

Mix Ingredients

Combine atta, salt, milk and ¼ cup water in a mixing bowl. Add extra water as needed to make a soft dough that is not sticky.

Knead

Add ½ teaspoon oil and knead the dough very well for five minutes until smooth, moist and pliable, dusting with flour as needed. Cover with moist kitchen towel or a lid and let it rest for 30 minutes.   

Divide

Divide dough into six portions and shape them into round balls.Tip: The dough should be easy to work with, not dense nor too sticky. If it is too hard then incorporate water one tablespoon at a time. If very sticky, add flour one tbsp at a time.

Dough

First Roll

Using a rolling pin, roll each dough ball into a 6-inch round disc. Apply some oil and sprinkle some flour. The dough can be folded to make triangle, square or round layered parathas.

Triangle Shape

Triangle: Fold ½ of the disc to make a semi-circle, apply some oil and sprinkle flour. Make a second fold to create a triangle.

Square Shape

Square: Fold ⅓ of the disc, apply some oil and sprinkle flour over it. From the other side make a fold over previously folded layer.Apply oil over the 3-layered dough strip and fold ⅓ of it. Make a fold from other side to create a square.

Round Shape

Round: There are three ways to do this.a) From the center of circle, make a cut to periphery. Then roll it like a cone and flatten into a round.b) Roll it like a jelly roll or cigar and then coil it and flatten into a round.c) First pleat the round disc like a pleated hand fan and then coil it and flatten into a round.Tip: Apply thin layer of oil and sprinkle flour between every fold and layer.

Folding and Shaping

Second Roll

Roll the layered dough portions evenly into a 8-inch flatbread that is ⅛ inch thick, using minimal flour for dusting. To retain the layers well, be sure not to press too hard while rolling the dough and don’t roll it too thin. Maintain even but light pressure. Tip: Dredge the dough in flour as needed, but keep it minimal. Dust off excess flour each time before rolling or transferring to skillet.

Rolling the Dough

Preheat Skillet

Heat a skillet at medium high. It is ready for cooking when you can feel the heat while holding your palm 3 inches above the skillet. The pan should be heated appropriately for perfect parathas!

Cook

Place the rolled out dough on skillet and cook for 1 to 2 minutes until some bubbles appear and the dough color changes.

First Flip &amp; Oil

Flip it over, apply ¼ teaspoon oil evenly and cook the other side 1 to 2 minutes until light golden brown. Flip it and apply ¼ teaspoon oil. Tip: Flip paratha before cooking it fully on first side.

Second Flip

Cook parathas flipping couple more times, until it has golden brown spots on both sides. Press with a spatula as it puffs up.Tip: Use medium heat for sufficient time, to cook through the layers. At high heat, the outside gets burnt, while inside is not cooked. Very low heat will increase cooking time and make the parathas dry and hard. Apply oil when paratha is still soft and has few golden brown spots. If you wait to apply oil until the bread is completely cooked then it will become hard.

Finish &amp; Serve

Repeat the above steps for all layered flatbreads. Transfer parathas to a casserole hot pot lined with kitchen or paper towel. Stack, wrap in towel and close lid to preserve moisture and keep them soft. Serve them hot.Tip: Place parathas on a wooden board, let cool slightly and crack them a bit with flat hands. That will loosen the layers and keep them soft.

Cooking Paratha

https://www.youtube.com/watch?v=Nj-VOiW3Vdc

Paratha is a delicious flaky layered Indian flatbread. Learn about my secret ingredient to amazingly soft layers that stay good and fresh for a long time. This plain paratha recipe shows you how to make this unleavened bread with few ingredients and using three different layering techniques. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

PRINT RECIPE HERE: https://www.thedeliciouscrescent.com/paratha-indian-flatbread/
 
✅ PARATHA INGREDIENTS

2 cups Atta durum whole wheat flour
½ teaspoon salt
½ cup milk
¼ to ½ cup water slightly warm
2 tablespoons oil ghee or combination
Extra flour or super fine semolina flour to use between layers

✅ INSTRUCTIONS
0:31 Combine all ingredients and knead into a smooth dough.
0:57 Divide dough and roll into round discs.
1:21 Roll and fold dough few times to make triangle, square or round layered dough portions, making sure to oil and flour in between layers.
1:46 Triangle Paratha
2:00 Then roll the layered dough evenly into flatbreads.
2:27 Preheat skillet at medium high setting.
2:30 Cook parathas applying oil, until golden brown spots appear on both sides.
3:12 Square Paratha
4:34 Round Paratha - 3 Ways
6:33 Cool parathas and crack them slightly with flat hands.
6:44 Stack and wrap in towel to keep them soft.

The full blog post and recipe has detailed explanation, lots of tips & tricks and more.
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#thedeliciouscrescent #paratha #Indianflatbread

Paratha | How to Make Paratha | Whole Wheat Paratha

Detailed beginners guide to make perfect, flaky, and soft plain paratha recipe at home!

Whole Wheat Plain Paratha (3 different ways)

- Whole Wheat Flour (aata)

ghee

flour

In a large bowl, mix the flour, salt, and oil. Slowly add water, a little bit at a time, mixing with your hands until soft dough forms. Depending on the brand of the flour you may need more or less water so only add a little bit at a time.

Once the dough is formed, allow resting for 10 to 20 minutes covered with damp kitchen.

Divide the dough into 12 pieces and roll each piece on the palm of your hands into a round ball. Keep the balls covered all the time.

Make the dough

Dip a ball in dry flour, place it on the work surface or rolling board(chakla), and roll with the rolling pin. Roll into a circle of about 4 inches diameter.

Apply some ghee and some flour.

Gather all the edges and make a ball. Dust the ball again with flour and start rolling using the rolling pin.

Do not apply too much pressure while rolling. Apply equal pressure on all sides while rolling.

When you roll with gentle hands, the dough flattens and moves in a circular motion. You can also turn the paratha with your hands at 90 degrees multiple times while rolling so that it forms a round disc.

Apply more flour if required while rolling.

Round Paratha

If you like square shapes, follow these instructions.

Start by rolling a medium-sized dough ball on a lightly floured surface to form a roughly 4-inch circle.

Next, evenly spread a little ghee or oil and some flour on the rolled dough.

Once oiled, fold one side halfway, then fold the other side over to overlap the first side. Next, do the fold towards the end of the dough.

Finally, pat the square with dry flour and roll out again. You can maintain the square shape by turning the dough over as you roll. Refer to my video(given in the recipe card) and below step-by-step pictures for more details on how to roll the dough into a square shape.

Square paratha

Fold the rolled dough in half to form a semi-circle. Now fold from one end of the semi-circle to the other to form a triangle shape (see picture below).

Dip again in dry flour and start rolling using the rolling pin.

Do not apply too much pressure while rolling. Apply equal pressure on all sides while rolling. You can also turn the paratha with your hands along each edge multiple times to maintain the triangle shape while rolling. Apply more flour if required while rolling.

Triangle Paratha

Preheat a nonstick or cast iron Tawa (griddle) on medium-high flame.

Take the paratha. If there is too much flour on rolled paratha then dust off the excess flour by flipping the paratha between both your palms.

Then Carefully transfer the paratha to the hot tawa.

Cook until you start seeing small air pockets and the color of the dough starts to change.

With a flat spatula, flip the paratha and apply some ghee (about ¼ teaspoon). Spread the ghee evenly over the paratha with the back of the spoon. Cook until there are some brown spots on the paratha.

Flip the paratha and top with ghee on the other side. Spread it evenly over the surface. Cook until there are brown spots while pressing gently with the spatula.

When both sides have golden brown spots, transfer the paratha to a plate.

Follow the same step with the remaining parathas.

Keep the parathas on a kitchen towel and store in a hot casserole or a Dabba until serving.

Cook on the Tawa

https://www.youtube.com/watch?v=4SiMXuccZrE

Detailed beginners guide to make perfect, flaky, and soft Plain Parathas recipe at home!

The plain parathas, also known as Tawa Paratha is an Indian unleavened flatbread that can complement almost any dish and can be served with curry, pickle, raita, curd, pickle, chutney, or also make a great accompaniment with a hot cup of chai.

In this recipe post, I shared step-by-step how to make plain parathas in 3 shapes – triangle, round, and square.

#parathas #plainparatha #indian

0:00​ - Introduction 
0:10​ - How to make Paratha Dough?
1:48 - Rolling paratha (triangle-shape)
3:02​ - Square shaped paratha
4:13 - Round shaped paratha
5:12 - Cooking Paratha on tawa
7:37 - Final result

=================================================
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Whole Wheat Flour Paratha Recipe

Crisp as well as soft unleavened whole wheat flat Indian bread. Plain paratha are popular breakfast or tiffin recipe that can be served with pickle or any side veggie dish.

Paratha Recipe | Indian Flatbread (Plain Paratha)

whole wheat flour

oil (or ghee (clarified butter))

salt (or add as required)

water (or add as required)

oil or ghee (add as required,

In a bowl take whole wheat flour, salt, oil. Add water in portions and begin to mix and knead the dough.

Mix and then knead into a smooth, pliable, soft dough. 

Add more water if required while kneading.&nbsp;

Cover and keep the dough aside for 30 minutes.

Kneading dough

Pinch a medium sized ball from the dough. Flatten and dust with some flour.

With a rolling pin, roll into a circle of about 4 inches diameter.

Spread some ghee on the dough circle. Fold in a half.

Now spread some ghee on this half folded dough.

Fold sideways and this time you will get a folded triangle.

Dust some flour on the folded triangle. Now begin to roll the folded triangle.

Add some flour if required and roll into a circle of about 6 to 7 inches diameter.

Method to make triangular folded paratha

Roll a medium sized ball on a lightly dusted board to a circle of about 4 to 5 inches in diameter.

Spread some ghee on the rolled dough.

Bring one side of rolled dough towards the center and press lightly.

Now spread again some ghee on the folded part.

Fold the opposite side of the rolled dough on top of the folded part. Press lightly.

Again spread some ghee on this second folded part.

Fold the right side and bring towards the center. Spread some ghee on this fold too.

Lastly fold the left side on top of the right fold.

Sprinkle some flour on the folded paratha.

Begin to roll. Add some more flour if required while rolling. Roll into a square paratha.

Method to make square folded paratha

Heat a skillet or tawa or a frying pan and place the rolled paratha on it. The skillet should be medium hot.

You will soon see the paratha puffing up from the base at some places and will also see some air pockets on this side.

Flip the paratha when the base is ¼ cooked. Spread some ghee or oil.

Flip again when the second side is about ½ cooked. You will see brown spots now.

Spread some ghee or oil on this side now.

Flip again a couple of times till you see more brown spots and the paratha is cooked evenly. You can press the edges of the paratha with a spatula, if needed.

Make all parathas this way. Either serve them hot or stack them in a roti basket.

Serve these plain paratha with any indian dal or vegetable curry or pickle.

Roasting paratha

I have made this recipe 4 or 5 times now and it is so wonderful.  Thank you for the detailed steps and photos.

Thanks! This was great feedback. I was making the same mistakes. This is by far the best recipe - the directions and proportion on ingredients is on point. I used the dough blade on my food processor just because I didn't want to kneed the dough and the parathas came out soft and fluffy. I also used a non-stick frying pan instead of a tava.

Wanted to compliment you,  good recipe. I spent the entire day making parathas and they we're hard as a rock so I figured out finally what was wrong.  This was my first time making by hand so the things I was doing wrong might help someone else that is new to making them  too. First I wasn't  kneeding long enough, 10 minutes worked.  Also I was rolling dough with too much flour. And I let my dough rest in the frig and then cooked while still very cold,  It worked much better when I let the dough rest at room temp then cooked and finally what made the biggest difference was when rolling I didn't flip I rolled only one side then put that side directly on the pan until it rose turning round and round and pressing lightly then flipped to other side for a few seconds then put directly on flame and it puffed up beautiful. I didn't have atta only all purpose so that probably had a lot to do with it too.  But I hope my mistakes help someone else.  Thanks again for the wonderful recipe.

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