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Plain Paratha

Parathas are a category of unleavened indian breads, yummy triangle shaped flat-bread made of whole-wheat flour, which can be enjoyed with any gravy.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Main course or breakfast
Cuisine: Indian
Servings: 6 to 8 medium sized parathas
Author: Padma

Ingredients

  • 2 cups wheat flour
  • 2 teaspoons vegetable oil
  • 2 Tablespoons yoghurt
  • ¼ teaspoon salt
  • 1 cup or required warm water to knead flour
  • Little wheat flour for dusting while rolling parathas
  • 3 teaspoons oil for frying parathas or as required

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.

Notes

For the new ones to the kitchen, roll out all the balls first and keep them ready. Then heat the griddle and cook the parathas one by one. Don’t be fussed about the shape, they will anyway taste the same. Shape comes with practice!!
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.
Yoghurt helps to get soft parathas.
You can also use milk instead of water while preparing dough to make softer parathas.