Plain Paratha – Indian Flatbread | Soft Chapati Recipe | How to make Soft Paratha – Parathas are a category of unleavened Indian breads, a yummy triangle shaped flat-bread made of whole-wheat flour.
Every household has their own method of making parathas. Once you know how to make the basic one you can make it even more interesting by filling it with your favourite stuffings :). You can also add ingredients to the dough while kneading and end up with some really delicious versions of the basic Paratha! However, it’s the basic Plain Paratha that rules the roost.
Mostly parathas are made with generous quantities of ghee, which are heavy on stomach and calories. Just to cut a few calories I make Paratha only with a little oil but feel free to use what you like ;-). Plain Paratha is a treat with any meal and can be served with any gravy.
If you are a novice cook, I hope this detailed recipe will help you make these yummy parathas like an expert .
I must admit, posting the step by step of this one wasn’t that easy. The oil smeared hands had to work on both the dough and the camera, which made the task seriously difficult :D.
Off to the recipe for Plain Paratha!!
Step-by-Step process in making
Plain Paratha:
- In a wide bowl add whole-wheat flour, oil, salt, yoghurt and mix with warm water, adding little by little to knead into pliable and soft dough.
- You can use hand or a food processor to knead the dough. I prefer to use my hand.
- Cover the dough and let it sit for at least 30min.
- Note: You can refer to recipe for Roti for detailed information on how to knead the dough.
- Now make small to medium balls of the dough. Roll the balls in the palms of your hands.
- Flatten the ball, sprinkle some whole-wheat flour over it and roll it to a flat circle.
- Spread a little oil on the surface.
- Fold the circle and apply a little oil on the semi circle.
- Fold it again to get a triangle.
Now dust flour and roll out the triangle gently.
- Heat a griddle over medium heat and put the rolled out triangular paratha on it. Wait for bubbles to appear.
- When bubbles start appearing, flip it over to the other side. And cook for 30 seconds.
- Flip it again and spread ½ teaspoon oil evenly. Press the paratha with a spatula applying pressure so that it puffs up and cook it until golden brown spots appear evenly on both the sides.
- You should be able to see the layers in the paratha. Do not add oil in the subsequent flip process.
- Remove the paratha from the griddle and transfer to a plate.
- You can brush up the paratha with some butter or ghee after removing (Optional).
- Repeat the process with rest of the dough balls.
- Serve hot parathas with any gravy of your choice or with yoghurt and pickle. Today I’m presenting a classic combination of Parathas with Paneer butter masala.
Plain Paratha | Soft Chapathi Recipe | How to make Soft Paratha
Ingredients
- 2 Cups wheat flour
- 2 tsp Oil/Ghee
- 2 tbsp Yoghurt
- ¼ tsp salt
- or required Warm water as required
- Little wheat flour for dusting while rolling parathas
- Oil for frying parathas
Instructions
- In a wide bowl add whole-wheat flour, oil, salt, yoghurt and mix with warm water to knead into pliable and soft dough.
- Cover the dough and let it sit for at least 30min.
- Now make equal sized balls out of the dough.
- Press the ball and roll it to a flat circle by dusting some flour.
- Spread a little oil on the surface.
- Fold the circle to a semi circle.
- Spread few more drops of oil on the semi circle surface and fold it again to get a triangle.
- Now dust flour and roll out the triangle gently.
- Heat a griddle over medium heat and put the rolled out triangular paratha on it. Wait for bubbles to appear.
- When bubbles start appearing, flip it over to the other side. And cook for 30 seconds.
- Flip it again and spread ½ teaspoon oil evenly.
- Press the paratha with a spatula applying pressure so that it puffs up and cook it until golden brown spots appear evenly on both the sides.
- Do not add oil in the subsequent flip process.
- Remove the paratha from the griddle and transfer to a plate.
- You can brush up the paratha with some butter or ghee after removing (Optional).
- Repeat the process with rest of the dough balls.
- Serve hot parathas with any gravy of your choice or with yoghurt and pickle. It tastes great with paneer butter masala or any gravy of your choice.
Recipe Video
Notes
- The dough should be semi-soft. Kneading is the key to perfect parathas.
- Cover & rest dough for at least 1 hour...longer the better!
- Add 2 tbsp Yoghurt while making dough, it helps to get soft parathas.
- Add 1 tsp ghee to the dough for soft parathas.
- Using lukewarm milk instead of water while preparing dough to make soft parathas.
- You can also use equal amount of maida (all purpose flour) and wheat flour to make the dough for variation, but I prefer just wheat flour because it’s a healthier option.
- Roll the paratha a few times, spread ghee/oil and tuck it. Again roll it in the shape of paratha.
- Frying on low heat hardens them. Cook on hot tawa. When you see brown spots, add ghee / oil and reduce the flame.
- Move the paratha on tawa & Apply little pressure so that it cooks evenly.
- Finally...Don’t be fussed about the shape, they will anyway taste the same. Shape comes with practice!!
You may want to try these yummy parathas with curries like:
chicken fry, potato fry, chicken curry, fish curry, paneer butter masala, zucchini tomato chutney, sweet and sour tomato sauce, green chutney, carrot chutney, baingan ka bartha,….Parathas taste great with any of these sides. Go for it!!
Many more to come!!…..STAY TUNED!!
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Happy Cooking 
Cheers!!
Padma.
