• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Paratha Flatbread

Paratha Flatbread

February 22, 2021 6 Comments

808 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
Flakey Paratha flat bread stacked on a cloth with a bowl of lentils

Indian Paratha is a flakey, tender flatbread made with flour, milk, salt, and ghee.  Paratha flatbread has a flaky, chewy texture achieved through a series of folds layered with ghee then rolled flat and cooked on a hot griddle.  The result is a beautiful crisp flatbread that is wonderful dipped into thick curries.  

Flakey Paratha flat bread stacked on a cloth with a bowl of lentils

There are many different recipes and techniques used for making Indian Paratha.  I’m sharing the recipe that I have used for years and this is how I was taught to make this amazing layered flatbread.  It’s fun to make and completely addicting.  Promise me you will take the time to make this truly wonderful bread at least once in your life!

The recipe ingredients are pretty simple.  Milk, salt, sugar (optional), and ghee.  If you are vegan, just use water and oil in place of milk and ghee.  Don’t panic by the number of photos and instructions below!  I have tried to make the recipe and instructions as complete as possible so everyone can have success making Paratha.

Making Paratha Dough

Bowl of flour with a pan of milk, bowls with salt, sugar and oil1
Small pan with warm milk pouring on top of paratha ingredients3
Large bowl of flour with oil drizzled on top2
A hand mixing a bowl of paratha ingredients and warm milk4
  1. Gather and measure ingredients.  You will need 2 1/2 cups of flour, 1 tsp. salt, a pinch of sugar, 1 1/4 cups of warm milk, ghee, or oil.  Place all of the dry ingredients in a large bowl.  
  2. Stir or sift all of the dry ingredients together. Add Ghee or oil and mix in with your hands or a spoon.  (An electric stand mixer may be used also using a dough hook for kneading)
  3. Slowly add in 1 cup of the milk. 
  4. Begin to mix with your hands.  Add more milk only if the dough feels too stiff.  You may use all of the milk or you may only use an additional 2 tablespoons.  It really depends on how the flour is measured and the brand of flour used.

Kneading the Dough

Paratha dough mixed by hand in a large bowl5
Round ball of paratha dough in a large bowl being oiled by hand7
Paratha dough being kneaded by hand on a wooden board6
Plastic wrap pressed on top of paratha dough in a large bowl8
  1. Once the dough feels soft and workable, begin to knead the dough.  
  2. The dough can be kneaded on a countertop or on a wood cutting board.  If the dough feels too stiff add a bit more milk by dipping your fingers into some milk or water.
  3. Continue to knead until the dough is very soft and pliable.
  4. Form the dough into a round ball and place it in a bowl.  Lightly oil your fingers and rub the top of the dough.  Cover with plastic wrap pressing the wrap snuggly around the dough so the dough will not dry out.  

The Secret to Success

White dish cloth covering large bowl of paratha dough

The secret to success in making Paratha is allowing the dough to rest!  Let the dough rest for at least 1-2 hours.  Longer is better.  The dough can be made earlier in the day or even the night before.  If the dough is made earlier, I cover it with plastic wrap and cover it with a damp cloth. This will ensure the dough will not dry out.  A plate can be rested on top of the bowl as well.  Just don’t let the dough dry out.  

Shaping Paratha Dough

Large blue bowl with paratha dough1
Segments of paratha dough rolled into balls placed on baking sheet3
Paratha dough cut into segments on a floured cutting board2
Eight rounds of paratha dough on a baking sheet covered with plastic wrap4
  1. Once the dough has rested it will be a bit more spread out in the bowl.  Gently remove the dough onto a lightly floured surface.
  2. Divide the dough into 8 equal pieces.  If you’re a perfectionist, you can weigh the dough on a scale and measure it in grams to be extra precise.
  3. Shape each piece into a nice, firm ball.  
  4. Place each ball onto a lightly oiled or lined baking sheet.  Cover with plastic wrap and let it rest…AGAIN!   The dough will roll out easier if you let it rest for another hour.  This, too, can be done earlier in the day.

Rolling and Folding the Paratha

Flattened round of paratha dough on a floured board.1
Rolling pin rolling out flattened disk of paratha dough2
Flattened dough with ghee spread on top and flour sprinkled on top3
Paratha dough being folded like a fan on floured board4
Folded paratha dough side angle showing the layers created.5
Long strip of paratha dough pressed flat on floured board6
  1. Take one of the balls of dough and flatten with your fingers.  Dip both sides of the dough disk into flour.
  2. Using a floured rolling pin, roll out the dough into a large 9 to 10-inch circle. Continue to dust with flour as needed.  The dough will roll out nicely if it doesn’t stick to the surface or the rolling pin.
  3. Brush the top of the dough with a teaspoon of melted ghee then sprinkle the top with flour.  The flour sprinkle is a very important step. 
  4. Now begin to fold the dough just like you would fold a piece of paper to make a fan.  Back and forth, back and forth pressing the dough together each time.  
  5. Here is a side view of how the dough should look.  
  6. With the dough laying flat on the floured surface, Press down on the layers firmly.

Shaping 

Hand stretching strip of paratha dough on a floured board1
Paratha strip being rolled into a round shape like a cinnamon roll2
33
Flatten round paratha disk with tail end of dough pressed into the back of the disk4
Hand pressing paratha dough into flat disk5
Overhead view of rolled up paratha dough6
  1. Holding on to each end stretch the dough into a long 12-13 inch strip of dough.  Don’t rip the dough.  Handle the dough gently.
  2. Lay the strip of dough flat on the surface and at one end to roll the strip of dough.
  3. It should look like a cinnamon roll shape.
  4. Take the end piece of the strip and pull and tuck it under the roll into the center of the roll. 
  5. Lay the roll flat and tap to flatten into a disk.
  6. Here is a picture of how the strip of dough should be shaped.

Final Resting

Side view of round layered paratha dough1
Round layered paratha dough2
Eight round layered paratha disks3
  1. Here is another side view of the layers.  
  2. Press the layers down more to compress them.  
  3. Return each rolled-up Paratha to the lined baking sheet.  Cover with plastic wrap or a damp cloth.  Allow them to rest once again while repeating the process for each ball of dough.

Final Roll 

By the time all of the dough balls have been rolled, folded, and shaped they should have rested long enough for the final roll.  Wahoo!  Hot, flakey Paratha is almost here! 

Floured ball of paratha on cutting board1
Hand on rolling pin rolling out paratha3
Hand pressing layered paratha dough in floured board.2
Flatted layered paratha on a floured cutting board4
  1. The first ball of dough that was rolled and folded should have rested long enough to roll out.  Place on a floured surface and flour with the rolled dough.
  2. Gently press the dough with your hand to flatten. 
  3. Gently roll the dough back and forth until it is as thin and round as you can make it. 
  4. Approximately 9-inches or bigger.  Set the round aside on a floured surface.  Cover until ready to cook.  Repeat the process with each remaining rolled dough.

 

Cooking the Paratha 

Finally, it’s time to cook the Paratha!  Yes!  This is totally worth it!

large black cast iron skillet with one paratha cooking
Cooked paratha in cast iron skillet with ghee drizzled on top
  • Heat a large skillet or griddle.  Gently place the rolled Paratha onto the hot griddle or pan.  Spoon 1/2 teaspoon ghee over the top and spread it with the back of the spoon.  Cook until the dough begins to bubble.  
  • Gently turn the Paratha over.  I use a large off-set metal spatula.  Once again spoon 1/2 teaspoon of the ghee over the top and spread it with the back of the spoon.  Place the hot Paratha on a large plate and cover with a clean cloth.  Repeat until all of the Pratha has been cooked.  

Just look at all the layers!  

Stack of flakey paratha
Stack of flakey paratha with bowl of lentils in background

 

Definitely Serve With 30 Minute Coconut Lentils

Bowl filled with coconut lentils topped with cilantro, chilis, pomegranate and paratha

 

Flakey Paratha flat bread stacked on a cloth with a bowl of lentils
4.17 from 6 votes
Print

Paratha Flatbread

Flakey Indian flat bread. Rolled thin and layered with nutty ghee.

Course Breads
Cuisine Indian
Keyword Indian flat bread, Luchha Paratha, Paratha
Prep Time 10 minutes
Cook Time 4 minutes
Resting and rolling time 3 hours
Servings 8 Paratha
Calories 259 kcal
Author Janet Barton

Ingredients

Paratha dough

  • 2 1/2 cups all-purpose flour (330 g)
  • 1 tsp kosher salt (10 g)
  • pinch sugar
  • 1 tbsp oil
  • 1 1/4 cups milk warm

Rolling out the Paratha

  • 1/2 cup all-purpose flour
  • 1/4 cup ghee or melted butter for brushing

Instructions

Making Pratha Dough

  1. Add flour to a large mixing bowl. Stir in salt and sugar. Mix in oil. Using your hands or a stand mixer fitted with a dough hook. Slowly add just 1 cup of the warm milk. Knead the dough and add more milk as needed to make a very smooth and silky dough.

  2. Form dough into a small ball and place in a bowl. Rub the top of the dough with a bit of oil. Press a plastic wrap to the top of the dough or cover with a damp cloth OR both! This dough needs to rest for a good 1-2 hours. Sometimes I make it the night before for a very long resting time.

Preparing the Paratha dough

  1. Divide dough into 8 equal pieces. You can either eye it or weigh each ball of dough. Place each ball onto a parchment or lightly oiled baking sheet. Cover well with plastic wrap and let rest for 1 hour.

Rolling and shaping the layers

  1. Take one of the balls of dough and dust with flour. Press flat with fingertips, then with a rolling pin or dowel roll into a 9-10 inch circle. Using your fingertips or a pastry brush, lightly coat with ghee. Sprinkle with flour (very important!). Beginning at one end begin to fold the large round like you would fold a fan. Press each fold down with fingertips. Once the round is completely folded begin to gently stretch the dough to make a long 12-14 inch rope of dough. Then roll up the dough like a jelly roll or cinnamon roll. Take the end piece and tuck it under the roll into the center hole. Gently press the dough to flatten slightly and return to the lined baking sheet. Repeat until all of the round dough balls have been layered and rolled. Cover with plastic wrap and let rest for another hour or so. Resting will allow the dough to relax making it easy to roll out thin.

Final rolling

  1. Heat a large skillet or griddle until hot. Roll out each of the cinnamon rolls shaped pieces of dough into another 12-14 inch thin round. Place on the hot griddle. When bubbles begin to form and the bottom is just lightly browned, spoon about 1/2 tsp or more of ghee on top of the paratha. Use the back of a spoon to spread ghee over the top of the paratha. Gently flip the paratha over and spoon another 1/2 tsp of ghee over the top using the back of the spoon to spread. Lift gently onto a clean platter. Repeat until all of the 8 paratha's have been cooked.

Recipe Notes

  • The secret to rolling out the Paratha is to allow the dough to rest between rollings.  Just let it relax for 30-60 minutes.  Then rolling out the dough will be smooth and easy.
  • Some cooks like to press down or spank the bubbles that form while the paratha is cooking.  I don't like spanking my paratha.  I like to leave the air bubbles or spaces.  I like the layers they create.
  • Don't flip too many times or the paratha will become tough and chewy.
Nutrition Facts
Paratha Flatbread
Amount Per Serving (1 paratha)
Calories 259 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g20%
Trans Fat 1g
Cholesterol 18mg6%
Sodium 308mg13%
Potassium 101mg3%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
Vitamin A 62IU1%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

You May Also Like

Bread on cutting board
Brioche burger buns sprinkled with poppy seeds on sheet of parchment
DSC_0767
Stacked twice baked brioche with chocolate wafers

 

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook

Related

Filed Under: Breads and Rolls, Recipes Tagged With: flakey flat bread, Flakey paratha, Indian bread, Indian flat bread, Indian Paratha, Paratha

Previous Post: « 30 Minute Coconut Lentils
Next Post: Old Fashioned Devil’s Food Cake with Boiled Icing »

Reader Interactions

Comments

  1. Shameera says

    December 30, 2023 at 6:05 am

    Hello Janet
    I just love your bLOg.I have made quite a few recipes; each one of them turned out to be absolutely delicious. I HAVE been a silent viewer for MANY YEARS now,but this One you nailed it. trust me on this because I come from the land of Parottas. Much love, God bless you.

    Reply
    • Janet Barton says

      December 31, 2023 at 4:35 am

      Thank you so much!! You just made my day. I love this recipe for Paratha. I’m so happy you approve.

      Reply
  2. Branka Stanesic says

    February 25, 2021 at 6:42 pm

    Janet they were just delicious and really not that difficult, but i have many years of experience but even a beginner if they follow your detailed instructions should do just fine. i could just Eat these things on their own. Thank you.

    Reply
    • Janet Barton says

      February 25, 2021 at 7:31 pm

      Hooray! Thank you so much for your comment. I’m thrilled you liked them. I think I ate 2 in a row right off the griddle the first time I made them.

      Reply
  3. Branka Stanesic says

    February 23, 2021 at 8:42 pm

    oh thank you so much for finding what looks like a really good recipe for these delicious flat breads. your attention to detail takes any guesswork or uncertainty out. they look so flaky and delicious, can’t wait to try them.

    Reply
    • Janet Barton says

      February 24, 2021 at 3:08 am

      Thank you so much. I’d love your feedback when you try them. They are so delicious. Make sure you eat the first one hot of the griddle. It’s payment for all of your hard work in making the Paratha. Freshly baked is crazy delicious.

      Reply
4.17 from 6 votes (6 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread

  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade

  • pan of frozen lemon curd ice cream with ice cream scoop No-Churn Lemon Curd Ice Cream

  • Large jar of spicy sweet bread and butter pickles with habanero peppers and onions. Spicy Sweet Refrigerator Pickles

  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream

  • Wooden board with chocolate cookies with half chocolate icing and half vanilla icing Chocolate Half Moon Cookies

  • Blackberry Raspberry Jam

  • Several chocolate drop cookies on white background Chocolate Drop Cookies

  • fried ice cream with spoonful taken out with honey and berries Fried Ice Cream

  • Jerk Spatchcock Chicken on wood Jamaican Jerk Spatchcock Chicken

Latest on Instagram

simplysogood

🍋 I teach you how to cook from scratch
🍒 Follow simple step-by-step recipes
🫐 A lover of fresh, seasonal, & local ingredients

Fresh Herb Crockpot Turkey Breast with Brown Butte Fresh Herb Crockpot Turkey Breast with Brown Butter Pears is perfect for a smaller but still impressive Thanksgiving dinner. This easy recipe features a boneless turkey breast coated in homemade herb butter and "roasted" in a slow cooker, then served with a creamy cider herb gravy and sautéed browned butter pears....

https://www.simplysogood.com/fresh-herb-crockpot-turkey-breast-with-brown-butter-pears/
These strawberry rhubarb crumble bars will take yo These strawberry rhubarb crumble bars will take you straight to dessert paradise! 🥰⁠🍓
.⁠
Sweet-tart love in every bite, they’re the perfect treat for sunny days and cozy nights. Grab a bar and let’s indulge in this fruity delight!⁠
.⁠
Give this recipe a try by clicking the link in my Instagram bio, where I post step-by-step photo instructions!
⁠
#rhubarbseason #homemadewithlove #dessertclub #strawberryrhubarb #strawberryrhubarbpie #strawberrycrumble #strawberryrhubarbcrumble
Baking up some homemade magic with my no-knead Lem Baking up some homemade magic with my no-knead Lemon Rosemary Gruyere bread!
•
This recipe is as easy as pie (or should I say bread?), bringing the flavors of tangy lemon, fragrant rosemary, and oh-so-melty Gruyere to life. 🍋🍞🌱
•
Click the link in my bio to read through these helpful tips that will make your homemade bread a melt-in-your-mouth success!

#homemadebread #nokneadbread #gruyerebread #lemoncheesebread #cheesebread #homemadecheesebread
Starting the day off right with these indulgent no Starting the day off right with these indulgent no-knead brioche morning buns! 🤎 There’s just something about the buttery, flaky brioche and the sweet cinnamon swirl that makes mornings extra special.
•
The base dough recipe for no-knead brioche morning buns is a buttery no-knead dough that is refrigerated overnight. The chilled dough is very easy to roll, fill, slice, and bake.
•
So go ahead, treat yourself to something delicious and let these buns brighten up your day! 

The recipe link is in my Instagram bio!

#MorningTreats #BriocheLove #SweetIndulgence #cinnamonsugar #cinnamonandsugar #morningbuns
No fancy Ice Cream Maker — no problem! 🍦🍨 No fancy Ice Cream Maker — no problem! 🍦🍨 This no churn Strawberry Raspberry Ice Cream recipe is quick and easy to make without an ice cream maker in only 10 minutes.
•
Simply blend together a mix of frozen strawberries and raspberries with vanilla ice cream and raspberry sherbet for a rich, fruity, and creamy dessert that tastes homemade! 🍓
•
Give this recipe a try by clicking the link in my Instagram bio, where I post step-by-step photo instructions!

#nochurnicecream #homemadeicecream #strawberryicecream #raspberryicecream #kidfriendlyrecipes #simplerecipes
These chewy peanut butter bars have been a family These chewy peanut butter bars have been a family favorite for decades! Peanut butter cookies layered with chocolate and a delicious peanut butter glaze! 🥜🍫
•
Trust me, your family will LOVE them!
•
Click the link in my bio to read through these helpful tips that will make your peanut butter bars a melt-in-your-mouth success!

#peanutbutterbars #peanutbuttercookies #pbbars #peanutbutterchocolate #peanutbutterlover #pbandchocolate
Start your day off on a flaky note with these skys Start your day off on a flaky note with these skyscraper buttermilk biscuits!
These melt-in-your-mouth treats are the perfect indulgence for breakfast, brunch, or anytime you’re craving something buttery and delicious.
•
So go ahead, treat yourself to these heavenly delights and savor every flakey, buttery bite with me!
•
The recipe link is in my Instagram bio!

#butterybiscuits #homemadeisbest #breakfastindulgence #brunchgoals
Sharing my famous Lemon Curd Recipe! 🍋🌼💛 Sharing my famous Lemon Curd Recipe! 🍋🌼💛 The one that everyone says I should sell at farmers markets — nah! I’ll just share the recipe with you all instead!
•
I love lemon curd, and use it for so many things!!
🍰 Layered in a cake
🍦 Swirled into ice cream
🍪 Smashed between cookies
☀️ Filled inside scones

The possibilities are endless!! Give this recipe a try by clicking the link in my Instagram bio! And if you’d like the recipes for my other lemon curd inspired goodies, they’re all linked in my Instagram stories!

#lemoncurd #lemoncurdcake #lemoncurdicecream #lemonicecream #lemondessert #lemoncurdrecipe
Have you ever tried an olive oil cake!? 🍰 They Have you ever tried an olive oil cake!? 🍰 They are incredibly soft and moist — you gotta give it a try!
•
This citrus olive oil cake recipe features a tart lemon curd filling and a rich mascarpone frosting. Then we gently add flowers for beautiful decoration. It is an impressive looking and mouth-watering dessert that’s perfect for any special occasion! 🍋🤍🌼

Recipe is linked in my Instagram bio!

#oliveoilcake #oliveoilcakes #lemoncurdcake #mascarponefrosting #mascarponeicing
Follow on Instagram
  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread posted on September 19, 2018

  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade posted on June 22, 2018

  • pan of frozen lemon curd ice cream with ice cream scoop No-Churn Lemon Curd Ice Cream posted on April 10, 2020

  • Large jar of spicy sweet bread and butter pickles with habanero peppers and onions. Spicy Sweet Refrigerator Pickles posted on July 22, 2019

  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream posted on May 25, 2023

  • Wooden board with chocolate cookies with half chocolate icing and half vanilla icing Chocolate Half Moon Cookies posted on April 5, 2024

  • Blackberry Raspberry Jam posted on September 30, 2013

  • Several chocolate drop cookies on white background Chocolate Drop Cookies posted on May 20, 2024

  • fried ice cream with spoonful taken out with honey and berries Fried Ice Cream posted on May 4, 2025

  • Jerk Spatchcock Chicken on wood Jamaican Jerk Spatchcock Chicken posted on May 18, 2018

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2025 Janet Barton
Privacy Policy

 

Loading Comments...
 

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.