🫓 Paratha (Classic South Asian Flatbread)
Paratha is a staple across Pakistan and India—crispy on the outside, soft inside, and perfect with anything from eggs to curry or just yogurt and pickle.
Basic Ingredients
- 2 cups wheat flour (atta)
- ¾ cup water (approx.)
- ½ tsp salt
- 1–2 tbsp oil or ghee (for dough)
- Extra oil/ghee for frying
Step-by-Step
1. Make the dough
Mix flour and salt, then gradually add water to form a soft dough. Add a little oil/ghee and knead for 5–8 minutes until smooth.
Cover and rest for 15–20 minutes.
2. Shape the paratha
- Divide dough into balls
- Roll each into a small circle
- Brush lightly with oil/ghee, fold (like a fan or into a square/triangle), then roll again
3. Cook
- Heat a pan (tawa) on medium-high
- Cook each side until light brown spots appear
- Add a little oil/ghee, press gently, and cook until golden and crispy
Popular Variations
- Aloo Paratha – stuffed with spiced mashed potatoes
- Gobhi Paratha – grated cauliflower filling
- Keema Paratha – minced meat filling
- Lachha Paratha – flaky, layered style
Serving Ideas
- With yogurt and achar (pickle)
- Alongside omelette for breakfast
- With curries like chicken karahi or daal
Tips for best results
- Resting the dough makes it softer and easier to roll
- Don’t skimp on heat—medium-high gives that crispy texture
- Ghee gives the best flavor, but oil works fine
If you want, I can show you a crispy street-style paratha, a healthy low-oil version, or a perfect aloo paratha stuffing recipe.