Paratha

Pakistani whole wheat flour⏱ 32 min⚡ Vegetarian

Paratha is a flaky, layered whole-wheat flatbread with a crisp golden exterior and a tender, chewy interior. Pan-fried in ghee, it develops rich aroma and delicate layers that pull apart beautifully while still being simple enough for a beginner cook.

Nutrition · per serving

549kcal

9.5gProtein

52.8gCarbs

33.6gFat

8.8gFiber

2 servings

Ingredients

6 items

Dough

whole wheat flour200 g

salt4 g

warm water130 ml

ghee10 g

For layering and frying

ghee30 g

whole wheat flour10 g

Tips

•A medium heat is best: too hot and the outside scorches before the inside cooks; too low and the paratha turns dry instead of flaky.
•If you do not have a tawa, a heavy frying pan works well.
•Paratha is excellent with yogurt, pickle, chai, or simple vegetable curries.
•For slightly richer flavor, replace 5-10 ml of the dough water with extra melted ghee, but the dough should still stay soft and workable.

Steps

1
In a bowl, mix the whole wheat flour and salt for the dough. Add the warm water gradually while mixing, then add the ghee and knead for 6-8 minutes until you have a soft, smooth dough. It should feel supple, not sticky; if needed, add 1 teaspoon more water at a time, but keep the dough fairly firm so the layers hold their shape.
200 g whole wheat flour4 g salt130 ml warm water10 g ghee
2
Cover the dough and let it rest for 10 minutes. This short rest relaxes the gluten and makes rolling easier.
3
Divide the dough into 4 equal balls. On a lightly floured surface, roll one ball into a thin circle about 18-20 cm wide. Spread about 1 teaspoon ghee thinly over the surface, then dust very lightly with a little flour. Cut from the center to the edge, roll into a cone, tuck the end in, then press the cone down into a spiral puck. Repeat with the remaining dough balls. This shaping creates distinct flaky layers.
10 g whole wheat flour30 g ghee
4
Roll each spiral puck gently into a round paratha about 14-15 cm wide. Do not press too hard or the layers will merge; use light, even strokes and dust minimally with flour only if needed.
5
Heat a tawa, skillet, or frying pan over medium heat until evenly hot. Cook one paratha dry for about 30-40 seconds on the first side, until the surface changes color slightly and a few small bubbles appear, then flip.
6
Spread a little ghee on the cooked side, flip again, and spread a little ghee on the second side. Cook, turning every 20-30 seconds and pressing the edges lightly with a spatula, until both sides are deeply golden with brown spots and the layers look puffed and flaky, about 2-3 minutes total per paratha. Repeat with the remaining parathas, using all the ghee for frying.
30 g ghee
7
Serve hot. For a softer finish, stack the cooked parathas and wrap them in a clean towel for 2 minutes before serving; for crisper parathas, serve immediately.

Origin & History

Paratha is a classic flatbread of the Indian subcontinent and is especially beloved across Pakistan as a breakfast and everyday bread. The name is commonly linked to the words for "layers" and "cooked dough," reflecting its signature flaky structure. In Pakistani homes, it is often cooked on a tawa and served with tea, eggs, yogurt, or savory dishes.

pakistani flatbread whole-wheat vegetarian breakfast pan-fried

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Paratha

Steps

In a bowl, mix the whole wheat flour and salt for the dough. Add the warm water gradually while mixing, then add the ghee and knead for 6-8 minutes until you have a soft, smooth dough. It should feel supple, not sticky; if needed, add 1 teaspoon more water at a time, but keep the dough fairly firm so the layers hold their shape.

200 g whole wheat flour4 g salt130 ml warm water10 g ghee

Cover the dough and let it rest for 10 minutes. This short rest relaxes the gluten and makes rolling easier.

Divide the dough into 4 equal balls. On a lightly floured surface, roll one ball into a thin circle about 18-20 cm wide. Spread about 1 teaspoon ghee thinly over the surface, then dust very lightly with a little flour. Cut from the center to the edge, roll into a cone, tuck the end in, then press the cone down into a spiral puck. Repeat with the remaining dough balls. This shaping creates distinct flaky layers.

10 g whole wheat flour30 g ghee

Roll each spiral puck gently into a round paratha about 14-15 cm wide. Do not press too hard or the layers will merge; use light, even strokes and dust minimally with flour only if needed.

Heat a tawa, skillet, or frying pan over medium heat until evenly hot. Cook one paratha dry for about 30-40 seconds on the first side, until the surface changes color slightly and a few small bubbles appear, then flip.

Spread a little ghee on the cooked side, flip again, and spread a little ghee on the second side. Cook, turning every 20-30 seconds and pressing the edges lightly with a spatula, until both sides are deeply golden with brown spots and the layers look puffed and flaky, about 2-3 minutes total per paratha. Repeat with the remaining parathas, using all the ghee for frying.

30 g ghee

Serve hot. For a softer finish, stack the cooked parathas and wrap them in a clean towel for 2 minutes before serving; for crisper parathas, serve immediately.

Origin & History