Flaky layers, lavishly lathered butter in the dough, and the ideal crispiness—although hallmarks of an excellent paratha—are present in this one. Properly folding the dough is the secret to achieving flawless layers every time. However, these are two of my favorite ways to make parathas: the square fold and the coil. In addition, the second way I’ve been making squares lately is by just bringing the two ends of the dough in toward the middle and then doing the same with the other two corners. For the recipe for these incredibly flaky parathas, watch my video!
What is Paratha?
The South Asian flatbread paratha is flaky. Pastries come in a wide range of forms; some are plain and simple, like ghee, butter, or shortening, formed into a square, circle, or triangle; others are filled with various ingredients, like aloo paratha, or many other varieties.
This recipe calls for all-purpose flour, which is my go-to, even though my mom, grandma, and many other professional paratha-makers use atta (whole wheat flour), maida (a kind of all-purpose flour used in South Asian cuisines), or a mix of the two. Similarly to maida, the neutral flavor of all-purpose flour lets the butter or ghee flavor stand out. When I’m in the mood for something quick, I fold and roll them into squares (there are other directions for that), but if you want to make paratha in the shape of a circle, you can use a technique that’s similar to making scallion pancakes, and it adds even more layers, with a crispy, golden-brown outside and an absolutely tender inside.
How Do You Make Paratha?
The three basic ingredients for paratha dough are flour, salt, and water (sugar is optional). A liberal quantity of ghee, butter, or shortening is spread over each rolled-out piece of dough, and then flour is sprinkled on top to help define the layers. To get the form you desire, it is then rolled or folded in a particular way and finally rolled again. Cooking the paratha follows. The paratha must first be partially fried on a dry pan so that the inside layers may be cooked all the way through. Next, heat some ghee or butter with an equal amount of vegetable oil and brush the paratha on both sides as it turns a golden brown colour.
Ingredients for the parathas.
Roll and assemble the parathas
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Turn the dough out onto a work surface and divide it into little pieces. Dust the work surface and rolling pin very lightly with all-purpose flour. Most importantly, roll and fill the dough out 1 portion at a time, keeping the remaining portions covered with a clean cloth or plastic wrap. Meanwhile, place a piece of dough on the work surface and roll it out into a super-thin round about 14 inches wide (it does not have to be perfectly round). The dough should be so thin that you can begin to just faintly see the work surface through it.
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Use your fingers to spread 1 tablespoon of the ghee and butter oil mix evenly over the dough. Sprinkle all-flour over the ghee and butter mix to help provide definition between the layers. Starting at the bottom, roll the dough tightly up into a log. Starting at one end, coil the log up into a round to resemble a cinnamon roll. Cover with plastic wrap and a clean cloth while you roll and fill the remaining portions of dough. Let it rest for 15 minutes.
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Working with 1 piece at a time and keeping the rest covered, roll out the paratha into a circle. Transfer to a plate, and repeat rolling out the remaining parathas.
COOK THE PARATHA:
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Heat a medium-sized, non-stick frying pan or a thawa over medium heat. Add the first paratha and cook until the surface is beginning to turn opaque (with no browning), 2 to 3 minutes. It’s okay if it’s not totally opaque. Flip and cook until the surface of the second side is totally opaque (but not brown), 2 to 3 minutes. Flip once more and continue to cook until opaque, about 1 minute more.
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Add 1 1/2 teaspoons (1/2 tablespoon) of ghee and butter oil mix to the paratha or use a baking brush. Move the paratha around using a spatula, flipping as needed, until coated in the ghee and butter mix. Continue to cook until golden brown, about 2 minutes per side. Transfer to a plate and repeat cooking the remaining parathas, reducing the heat as needed if the parathas are browning too quickly to ensure that the centers are cooked.
RECIPE NOTES
Use butter: Softened butter can be used in place of ghee.
Make ahead: The paratha can be assembled, rolled out to the final shape, and stored stacked between sheets of parchment or wax paper in a resealable plastic bag or airtight container. Refrigerate for up to 3 days or freeze for up to 2 weeks. Cook refrigerated paratha per recipe instructions. Frozen paratha can be cooked straight from the freezer but will need 1 to 2 minutes more cooking time per side (make sure they are opaque).
For square paratha, I am rolling out a piece of dough as instructed above into a circle, subsequently spreading with 2 teaspoons of ghee and butter oil mix, and sprinkling with all-purpose flour. Fold the top third down over the middle third, spread with scant 1/2 teaspoon ghee, and sprinkle with a pinch of all-purpose flour. Fold the bottom third up, spread with a scant 1/2 teaspoon ghee, and sprinkle with a pinch of all-purpose flour. Fold the left third of the rectangle over the middle third, spread with scant 1/2 teaspoon ghee, and sprinkle with a pinch of all-purpose flour. Similarly, fold the right side over to create a square. Most importantly, let it rest and be covered for 15 minutes, then roll it out to 1/8-inch thick, maintaining the square shape, before cooking.
Dishes to Serve with Paratha
- Curries: Almost any Indian curry pairs well with paratha. Try it with my almost-famous Butter Chicken, Chicken Korma, or for a vegetarian option.
- Dal: A simple lentil stew, or dal, is another excellent side.
- Raita: This yogurt-based side dish adds a cooling element, perfect for balancing out a spicy meal. I love the chunky version, which is a yogurt and cucumber salad.
Make-Ahead and Storage
Storing your paratha properly ensures you’ll have a tasty meal even on your busiest days.
- Make Ahead: You can prepare the coiled dough and store it in the fridge for up to 48 hours. Just remember to bring it to room temperature before you start cooking.
- Storing Cooked Paratha: Keep cooked parathas in an airtight zipper bag for 1-2 days after cooking. They’re best on the day they’re cooked.
- Freezing: After cooking, let the parathas cool completely. Wrap them in aluminium foil and place them in a zip-top bag. They can be frozen for up to 2 months.
- Reheating: The best way to reheat parathas is to use a skillet over low heat until they’re warm and soft again.
- Don’t microwave-cook parathas; this will make them tough and hard.
Visit my channel for tutorials: “Cooking with Shams.”
Happy Cooking!