Learn how to make easy plain parathas with this step-by-step guide. From preparing the dough to rolling and cooking, we've got you covered for the perfect paratha every time. They're so simple to prepare that you'll find yourself ditching store-bought versions.
This homemade paratha recipe guarantees soft, flaky plain parathas each time you make them.
Making plain parathas at home is straightforward and quick. You need just four ingredients like gluten free ragi roti or pre-made chapati dough from your refrigerator. These parathas are perfect for pairing with my vegetarian Indian curries, tarka dal with red lentils, or cucumber raita.
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What Are Plain Parathas?
Plain parathas are made from chapati dough that is rolled, layered, and cooked on a hot griddle / pan on high heat until golden on both sides. These soft, flaky parathas involve just one additional step compared to making traditional whole wheat rotis at home.
Typically enjoyed at breakfast, lunch, or dinner, these flaky layered parathas pair wonderfully with curries, dal, raita, chutney, or pickles. You can even enjoy them on the go with a sprinkle of sugar and ghee—much like sugar crepes!
Ingredients for Plain Parathas
See the recipe card below for detailed ingredients and measurements.
- Chapati Flour (Chapati Atta): Made from whole wheat flour.
- Water: Room temperature tap water.
- Salt: To season the flour.
- Oil or Ghee: Used to knead the dough and for spreading inside the paratha. Sunflower oil is recommended for kneading, and ghee is ideal for smearing inside the paratha.
How to Make Plain Parathas
- Step 1 -6: Prepare the chapati dough: In a bowl add all the ingredients and knead to a soft pliable dough.Alternatively use a stand mixer to knead the chapati dough. Once you have your chapati dough ready, divide it into 10-12 medium-sized portions. I have detailed all the steps and troubleshooting in my Chapati recipe
- Roll Out the Dough: Take one dough ball and roll it into a flat, round disc to form a circle using a rolling pin - about 4-5 inches in diameter. Brush the top with ghee or oil and sprinkle a pinch of whole wheat flour.
- Shape the Paratha: Triangle Shape: Fold the disc in half, then fold it again to form a triangle. Dust the triangle with flour and roll it out thinly.
- Cook the Paratha: Heat a pan or griddle on medium -high heat. Place the paratha on the pan and . They will begin to bubble and puff up. Cook the paratha on both sides until golden brown spots appear, drizzling with ghee or oil as needed.
- Serve: Transfer the paratha to a casserole dish and keep warm. Repeat with the remaining dough.
Storing Cooked Parathas
As you make the parathas, place them in a casserole dish lined with fabric and tissue paper. Stack them and seal to keep warm for your meal.
For later use, once cooled, cover in foil and store in the fridge for up to 3 days. To reheat, sprinkle a little water on each paratha and microwave for 10-15 seconds until warm.
For longer storage, freeze the parathas. Place cooled parathas between parchment paper, transfer to a plastic bag, label, and store for up to 1 month. Reheat in the microwave until ready to enjoy.
Tips for the Best Plain Parathas
- Make soft, pliable chapati dough using chapati atta or whole wheat flour. Avoid plain, all-purpose flour or maida.
- Allow the dough to rest for 15-20 minutes before rolling out to ensure soft parathas.
- The dough should be pliable, not sticky. If it’s sticky, add a bit more flour and knead to the right consistency.
- When you brush ghee/ oil after forming a flat disc, sprinkle a pinch of flour too. This helps in creating flaky layers.
- Using ghee in the parathas will taste a little bit more delicious than with oil.
What to Serve with Plain Parathas
Plain parathas pair well with dals such as dal makhani, tarka dal, red lentil dal, green lentil dal, or brown lentil dal.
They’re also delicious with curries like paneer curry, aubergine bhaji, or chickpeas and cauliflower curry.
Recipe FAQ's
Various chapati flours are available in the UK. I use Aashirwad Atta or Pillsbury Atta from Indian stores. Other good options include East End Gold Chakki Stoneground Whole Wheat Chapatti Atta, Elephant Atta, Laila Chakki Atta, or supermarket brands like Tesco Chapati Flour available in 5 kg bags.
As the name suggests, plain parathas have no filling, while stuffed parathas contain savoury fillings. Popular varieties of stuffed parathas include Aloo paratha, Gobi paratha, Mooli paratha, Palak Paneer paratha, and Kidneybeans paratha.
Not at all! Making parathas is easy and straightforward. Even if it's your first time, it's hard to go wrong. A soft dough is made, then rolled and fold a few times to create flaky layers. Then its cooked to perfection to serve with you favourite India sides.
More Indian Flatbread Recipes
Ingredients
- 2 cup Whole wheat flour
- ¾ - 1 cup water
- 1 teaspoon salt Optional
- 1 teaspoon sunflower oil Optional
For spreading inside & cooking the parathas
- 3 tablespoon oil / ghee
- 2 teaspoon chapati flour
Instructions
Chapati Dough
- Place chapati atta flour, and salt in a large mixing bowl. Gradually add water as necessary and knead into a soft pliable dough for at least 5 minutes. Add oil and knead again. The dough should be smooth. Press the dough with your fingers and it will leave an impression. Alternatively, knead the dough in a stand mixer. Cover and allow the dough to rest for at least 30 minutes.2 cup Whole wheat flour, ¾ - 1 cup water, 1 teaspoon salt, 1 teaspoon sunflower oil
Roll the Paratha
- Portion the dough into medium sized balls.
- Pick one dough ball at a time, dust it into the flour, and roll it into a 4-5 inch circle of approximately 2–3mm of even thickness unsing a rolling pin.
Triangle shape fold
- Spread ghee/oil over the rolled chapati circle. Sprinkle a pinch of the flour.
- Fold the circle into half and further into quarters.
How to cook the paratha
- Heat the frying pan/ griddle to medium high heat. Now add the rolled paratha to the tawa and cook for a few seconds until you see bubbles on the top side.
- Flip it over and cook on the other side for a few more seconds. Drizzle ghee/ oil around the edges and spread with a flat spatula. Flip again and drizzle a bit of ghee/oil.. The paratha may puff up if they are evenly rolled.
- Remove from pan/ griddle, and store in a casserole or wrap in a kitchen towel to keep them warm until you are ready to serve.
- Repeat for the remaining dough.
Notes
- Make soft, pliable chapati dough using chapati atta or whole wheat flour. Avoid plain, all-purpose flour or maida.
- Allow the dough to rest for 15-20 minutes before rolling out to ensure soft parathas.
- The dough should be pliable, not sticky. If it’s sticky, add a bit more flour and knead to the right consistency.
- When you brush ghee/ oil after forming a flat disc, sprinkle a pinch of flour too. This helps in creating flaky layers.
- Using ghee in the parathas will taste a little bit more delicious than with oil.
Sandhya Hariharan says
Love plain parathas... they are so delicious!