📖 Description
This homemade layered paratha recipe creates soft, flaky, buttery flatbreads with delicate layers that pull apart beautifully. Cooked on a hot skillet with ghee or butter, these parathas are golden brown, slightly crisp on the outside, and tender inside. They are perfect for breakfast, lunch, or dinner and pair wonderfully with curries, yogurt, pickles, or even honey.
If you love Indian flatbread recipes, easy skillet bread, or quick homemade bread without yeast, this recipe will become a staple in your kitchen.
🛒 Ingredients
For the Dough:
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3 cups all-purpose flour (or whole wheat flour)
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1 teaspoon salt
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1 tablespoon sugar (optional)
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2 tablespoons oil or melted butter
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1 cup warm water (adjust as needed)
For Layering & Cooking:
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4–5 tablespoons softened butter or ghee
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Extra flour for dusting
👩🍳 Step-by-Step Instructions
Step 1: Make the Dough
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In a large mixing bowl, combine flour, salt, and sugar.
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Add oil or melted butter.
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Gradually add warm water and knead for 8–10 minutes until smooth and soft.
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Cover and let it rest for 20–30 minutes.
Pro Tip: Resting the dough makes softer, more pliable parathas.
Step 2: Create the Layers
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Divide dough into equal balls.
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Roll one ball into a thin circle.
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Spread butter or ghee over the surface.
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Sprinkle lightly with flour.
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Fold like a fan (accordion style), then coil into a spiral.
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Flatten gently and roll again into a round disc.
This folding method creates the signature flaky layers.
Step 3: Cook the Paratha
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Heat a skillet or tawa over medium heat.
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Place rolled dough onto the hot skillet.
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Cook until bubbles form (about 1 minute).
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Flip and apply butter/ghee.
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Cook both sides until golden brown with crisp spots.
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Lightly crush between palms to release layers.
Repeat with remaining dough.
🔥 Expert Tips for Perfect Flaky Paratha
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Use warm water, not cold.
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Do not skip resting time.
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Cook on medium heat (too high burns, too low dries).
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Apply butter after first flip for best texture.
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For extra crispiness, press gently while cooking.
🧈 Variations
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Garlic Butter Paratha – Add minced garlic to butter.
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Cheese Stuffed Paratha – Add shredded mozzarella before folding.
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Whole Wheat Paratha – Substitute whole wheat flour.
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Vegan Version – Use oil instead of butter/ghee.
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Sweet Breakfast Paratha – Serve with honey, maple syrup, or condensed milk.
🥘 What to Serve With Paratha
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Chicken curry
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Lentil dal
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Yogurt & chutney
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Mango pickle
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Scrambled eggs
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Honey & butter
These flatbreads are versatile enough for breakfast, lunch, or dinner.
❓ Frequently Asked Questions (High CPM Food Blog Topics)
1. How do you make paratha soft and flaky?
The secret is proper kneading, resting time, layering with fat, and cooking at medium heat.
2. Can I freeze homemade paratha?
Yes. Partially cook them, cool completely, stack with parchment paper, and freeze up to 2 months.
3. What is the difference between paratha and roti?
Roti is usually unleavened and unlayered, while paratha is layered with butter or oil, making it richer and flakier.
4. Is paratha healthy?
It depends on ingredients. Whole wheat versions with minimal oil are healthier. Portion control is key.
5. Can I make paratha without butter?
Yes. Use oil for a dairy-free option.
6. Why is my paratha hard?
Possible reasons:
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Not enough resting time
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Too little fat
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Overcooking
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Dough too stiff
7. What flour is best for paratha?
Whole wheat flour (atta) gives authentic flavor, while all-purpose flour creates softer texture.
🧾 Nutritional Estimate (Per Paratha)
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Calories: 220–280
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Carbohydrates: 30g
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Fat: 10–14g
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Protein: 4–6g
(Varies based on butter quantity)
🏆 Final Thoughts
This easy homemade paratha recipe delivers restaurant-style results with simple pantry ingredients. Whether you’re exploring authentic Indian recipes, learning how to make flatbread at home, or searching for a high-protein breakfast bread option, this recipe is satisfying, budget-friendly, and incredibly versatile.
