Host An Unforgettable Book Club

Book Selection, Ideas, Food for Thought,
and More!

Follow Buttery Books on Facebook
Follow Buttery Books on Twitter
Follow Buttery Books on RSS Feed

Print this post Print this post    Email This Post Email This Post

Parathas Recipe

This excellent parathas recipe is adapted from Paratha is an Indian multi-layered flatbread, but what’s special about this is recipe is that it includes surprise goodies inside.

Adapted from How to make Parathas by Petrina Verma Sarkar, Guide

Prep: 1 hour (includes total dough resting time of 45 minutes) | Cook Time: about 2-3 minutes for each paratha | Yield: about 10 parathas



  • 3 cups of bread flour, divided
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons of vegetable or canola oil + 1/2 cup oil for brushing on parathas
  • 1/2 cup of water
  • Goodies: onion flakes, cumin seed, red pepper flakes, or any other spice or herb your heart desires


  1. In a large bowl, combine 2 cups of flour, sugar, salt, 2 tablespoons of oil, and water. Mix until well combined. Knead until dough forms a soft ball, adding a bit more water or flour, one tablespoon at a time, if needed for desired effect. Cover dough and allow to dough to rest for 30 minutes.
  2. Roll dough between your palms to form golf ball size (or a bit bigger) balls. Place remaining 1 cup of flour in a small bowl and dredge dough balls in the flour (Photo A). Place floured dough balls on clean work surface, cover balls with dish cloth, and allow to rest for 15 minutes.
  3. Working with one dough ball at a time, pat between hands to flatten a bit then roll out to a thin circle with a 5-7″ diameter. Place remaining 1/2 cup of oil in small bowl. Brush one side of dough circle with oil. Then sprinkle the oiled side with your choice of goodies to desired taste (Photo B).
  4. Fold paratha in half to form a semicircle. Brush the top side with oil (Photo C) and then fold in half again to form a triangle. The oiled side should be to the inside, between the layers (Photo D). Dredge both sides of triangle shaped paratha in flour (Photo E). Set aside and cover while preparing remaining parathas.
  5. Once all the parathas have been formed into triangles and dredged in flour, they are ready to be rolled out again. When rolling out a paratha do not press too hard because you will want to maintain the layers and the shape. Just go back and forth with your rolling pin several times with light pressure to thin a bit.
  6. Heat a large cast iron skillet or comal to medium high. Brush oil on both sides of paratha before placing in skillet. If using a large skillet, you can cook 3 to 4 parathas at a time. When the dough begins to puff a bit and the first side is just starting to brown, flip the paratha, then brush oil over the top. Once the side facing down is well browned, flip paratha once more and cook until that side is well browned. The paratha layers will begin separating a bit during the cooking process (Photo F).


Photo A: Roll parathas out into golf ball sized (or a bit bigger) balls and dredge in flour.

Roll parantha out thin

Photo B: Roll paratha out thin, brush with oil, and add your choice of spices and/or herbs.

Fold parantha in half

3. Fold paratha in half forming a semicircle. Brush one side with oil.

Fold parantha over again

Photo D: Fold paratha in half again to form triangle.

Dredge both sides of triangle shaped parantha

Photo E: Dredge both sides of triangle shaped paratha in flour.

Cook paranthas on hot skillet

Photo F: Cook parathas on hot skillet, flipping twice during cooking.

Copyright © 2018 All Rights Reserved.

Looking for Related Information on this Buttery Books Post?

Try Google Search

Custom Search

Author:   Category: vegetables, sides, bread  Tags: , , , ,  

Feel free to add your ideas, comments or book review below.