⏱️ Time & Yield
- Prep Time: 15 minutes
- Rest Time: 20 minutes
- Cook Time: 15 minutes
- Yield: 6–8 parathas
🧾 Ingredients
- 2 cups whole wheat flour (atta)
- ½ tsp salt (adjust to taste)
- 1 tbsp ghee or oil (for dough)
- ¾ cup warm water (add gradually)
- ¼ cup melted ghee (for layers & roasting)
👩🍳 Instructions
1. Prepare the Dough
In a large bowl, mix flour and salt. Add 1 tbsp ghee/oil and rub it into the flour using your fingertips until slightly crumbly.
Gradually add warm water and knead for 5–8 minutes until you get a soft, smooth, pliable dough.
Cover with a damp cloth and let it rest for 20 minutes (this step is key for soft parathas!).
2. Divide & Shape
Lightly knead again for 1 minute.
Divide into 6–8 equal balls and flatten slightly.
3. Create Flaky Layers (Secret Step!)
Roll one ball into a thin circle (6–7 inches).
- Spread melted ghee evenly
- Sprinkle a little dry flour
Pleating Method:
Fold like a paper fan → stretch slightly → roll into a spiral (like a snail shell) → tuck the end underneath.
Repeat for all dough balls.
4. Final Rolling
Take one spiral ball and roll gently into a 5–6 inch circle.
👉 Don’t press too hard — keep those layers intact!
5. Cook the Paratha
Heat a tawa or pan on medium-high.
- Place paratha → cook 30–40 sec until bubbles form
- Flip → add ghee
- Flip again → add ghee on other side
- Press edges lightly
Cook until golden, crispy, and beautifully layered.
6. Serve Like a Pro
Remove and gently crush from the sides to open layers.
Serve hot with:
- Curry 🍛
- Dal
- Yogurt
- Or chai ☕
🔥 Pro Tips for PERFECT Parathas
- Resting dough = softer texture
- Don’t skip ghee layers → this creates flakiness
- Medium-high heat is best (too low = hard, too high = burnt)
- Always roll gently after layering
💛 Serving Ideas
- Breakfast with chai
- Lunch with chicken curry or sabzi
- Simple snack with pickle & yogurt