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Paratha (Flaky South Asian Flatbread) Recipe – Paratha Box

Posted on: 3-12-2024
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Indian Paratha is a tender and flaky flatbread made with milk, flour, ghee, and salt. It has a chewy, flaky texture. This is achieved through a series of folds layered with ghee and then rolled flat and cooked on a hot griddle. It results in a beautiful crisp flatbread that is then savored by dipping it into drool-worthy curries. There are a lot of different recipes and methods that are used to make Indian parathas. All of them are equally fun and addictive to make. Below, we have shared the best recipe out there to make a paratha. So, out on an apron right now, turn on the stove, and start kneading your dough like a pro!

Ingredients You Will Need To Make Roti Paratha

This recipe to make a paratha can be broken into manageable bits, but first, dive in to see what you will need to make a Punjabi fried flatbread. The list of ingredients to make a paratha is pretty simple. It includes:

1.       Milk (You can use water if you are vegan)

2.      Sugar (Optional)

3.       Salt

4.       Flour

5.       Ghee (Oil, if you are vegan)

Now that you have the ingredients ready, head down to your kitchen and get ready to make your first batch of parathas straight away. Or you can also order them online from Paratha Box!

Indian Flatbread Recipe

Even though it seems like making these parathas can be long and laborious, the dough needs to rest at many points, so take it as your cue to rest as well!

01

Step One: Rub Oil/Ghee Into Flour

You can mix the dough by hand or by using a stand mixer or even a food processor. It is totally your call to make. Mix salt with the flour, and add a couple of teaspoons of ghee or oil into the mix. Gently rub the mix till there are no lumps. Take all the time you need to get rid of these stubborn lumps to ensure a chewy and tender texture for your Indian flatbread.

02

Step Two: Knead The Paratha Dough

Next, pour warm water or milk into the mixture. The warm temperature will help the mix come together fast into a smooth and easy-to-handle dough. Keep mixing the dough till it becomes a sticky ball.

03

Step Three: Let The Paratha Dough Rest

Right after it becomes a homogenous mix, cover it with a plastic wrap or a moist kitchen towel. Set it aside to rest for at least an hour. As it rests, its texture will become smoother, and it will be all set to roll out.

04

Step Four: Laminate The Paratha Dough

To make perfectly flaky bread, double-roll the dough. During the first roll, try to make it as thin as you can. Dust some flour on your board to avoid the dough from sticking to it. Moreover, you also need to dust some on top of your dough to avoid it sticking to your rolling pin.

Once rolled out, spread a spoonful of oil or ghee on it. Sprinkle some more flour on the dough. It will help define the layers a lot. Then, roll the dough into a long, snake-like shape. Lastly, to finish adding more layers to it, roll both ends of the snake-like dough inward till they meet in the center. Fold these ends into one another. Once you are done with this step, set it aside to rest for at least an hour.

05

Step Five: Roll Out The Paratha Dough

For the second roll, roll out each coil of dough until it is approximately one-eighth of an inch thick and around eight inches in diameter. You can use flour to prevent sticking, and frequently flip and rotate the paratha while rolling, making sure that it has an even shape and thickness. After rolling out paratha, you can either store them wrapped in the refrigerator, stacked between sheets of wax paper or parchment for up to three days, or cook them up straight away.

06

Step Six: Par Cook The Parathas

Usually, roti pratha is cooked over high and direct heat. But parathas are thicker than roti or most flatbreads. Thus, they require a relatively longer cooking time using lower heat. If they are rolled out as thin as a chewy chapatti, the differentiation within the layers would be lost. Due to this longer cooking time, it is generally considered tough to make them. In order to par-cook the parathas, you need to:

  1. Preheat a dry sauté pan over medium-low flame.
  2. Stick use a stainless steel skillet because it better retains the heat and evenly distributes it.
  3. Use a pastry brush to brush off any excess flour from the paratha before shifting it to the pan.
  4. As your Chinese flaky bread cooks, its surface will grow dusty and dry, and it will firm up.
  5. After the first cook, you can stack up these parathas between sheets of parchment, freeze them, or wrap them up to use later.
  6. Then, you can cook them up in ghee till they turn golden and crispy and serve them hot.

Summing It All Up!

Serve these parathas with a perky channa masala or creamy chicken korma. You can also make yourself a paratha roll if you are in a hurry. To try the best paratha rolls, we suggest you visit Paratha Box! They make the best parathas in the whole of the UK. While you are at it, you must also try their stuffed parathas. We are sure you will be going back for them again and again. Yes, they are that good! 

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