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Flakey Paratha flat bread stacked on a cloth with a bowl of lentils
3 from 2 votes

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


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


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.