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. A personal favorite is a dessert paratha, layered with sugar, known as meetha paratha. If you’re a fan of Pakistani flatbreads, give my missi roti (besan ki roti) recipe a try.
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 great for anyone on a vegetarian or vegan diet.
Ingredient notes
Atta - Traditional parathas are made with a special Durum wheat flour called atta. Use this flour for your flatbread for 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.
Step-by-step instructions
Add all of the 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.
Expert tips for this paratha recipe
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! Second step - Take a small teaspoon, lightly drizzle oil on this flatbread, and spread it evenly in a thin layer. Third step - Roll the oiled dough into a long roll and stretch it out until it’s an even thickness. Fourth step - Twist the roll into a coil, flatten it, and roll it out again into a circle that’s ¼ inch thick. Sixth step - After 1 minute, flip it and add 1-2 teaspoons of oil to the surface. Seventh step - Flip it over again after 30 seconds and oil the other side. Eighth step - 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.
