Homemade Frozen Flaky Paratha (parota)

Ingredients

• 500 g All‑purpose flour (maida) (Sifted)
• 2 tsp Granulated sugar (Adds slight caramel colour)
• 0.5 tsp Salt (Fine table salt)
• 1 cup + 3 tbsp cup+tbsp Warm water (Approximately 260 ml, warm (around 40‑45 °C) to help gluten develop)
• 4 tbsp Oil or ghee (for dough & layering) (Divided: 2 tbsp for dough, 2 tbsp for layering each ball)
• 10 sheets Butter/parchment paper sheets (Separate each paratha for freezing)
• 2 tbsp Cooking oil/ghee for pan (For frying each paratha)

Instructions

1. Mix dry ingredients

   In a large bowl combine 500 g maida, 2 tsp sugar and 0.5 tsp salt. Stir until evenly distributed.

   Time: PT5M

2. Form the dough

   Gradually add 1 cup warm water while mixing with your hand or a spoon. When the mixture comes together, add the remaining 3 tbsp warm water as needed and knead until a smooth, non‑sticky dough forms.

   Time: PT10M

3. First oiling and rest

   Drizzle 2 tbsp oil or ghee over the dough, knead briefly to incorporate, then cover the bowl with a kitchen towel and let it rest in a warm spot for 30 minutes.

   Time: PT30M

4. Divide and second oiling

   Divide the rested dough into equal golf‑ball‑size portions (about 10 balls). Lightly coat each ball with a little oil/ghee and place them on a tray. Cover and let rest another 15‑20 minutes.

   Time: PT20M

5. Roll / stretch each ball

   Take one dough ball, flatten it with your palms, then gently stretch it into a circular disc about 6‑8 mm thick. Brush the surface lightly with oil/ghee; this creates the flaky layers.

   Time: PT15M

6. Layer with butter paper and freeze

   Place one parchment sheet on a flat surface, lay the rolled paratha on it, cover with a second sheet and press gently to seal the edges. Transfer the sandwich to a freezer tray and repeat for all parathas. Freeze overnight (at least 4 hours) until solid.

   Time: PT10M

7. Cook frozen paratha

   Heat a tawa or non‑stick skillet over medium heat. Remove the parchment sheets, place the frozen paratha on the hot pan, drizzle a little oil/ghee around the edges and cook 2 minutes on one side until golden spots appear, then flip and cook another 2 minutes. The layers should puff and become crisp.

   Time: PT4M

   Temperature: Medium heat

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour (maida): Whole wheat flour (atta), Chakki atta
• Instead of Granulated sugar: Honey (use 1 tsp), Jaggery powder (1 tsp)
• Instead of Salt: Sea salt
• Instead of Warm water: Milk (for richer dough)
• Instead of Oil or ghee (for dough & layering): Vegetable oil, Clarified butter (ghee)
• Instead of Butter/parchment paper sheets: Wax paper (for short‑term storage)
• Instead of Cooking oil/ghee for pan: Vegetable oil, Ghee

Equipment Needed

• Large mixing bowl
• Measuring spoons and cups
• Rolling pin or clean hands
• Kitchen towel or plastic wrap
• Tawa or non‑stick skillet
• Spatula
• Freezer tray or flat plate
• Butter/parchment paper
• Knife or pizza cutter (optional)
• Timer (optional)

Critical Steps — Do Not Skip

• Kneading until smooth to develop gluten
• First 30‑minute rest with oil
• Second rest after oiling each ball
• Coating each rolled disc with oil/ghee before freezing
• Cooking directly from frozen on medium heat

Chef Tips from the Video

• Warm water (≈40 °C) speeds up gluten formation for a softer texture.
• Resting the dough twice gives the paratha its signature tenderness.
• Using parchment paper prevents the paratha from sticking together in the freezer.

Troubleshooting

Storage

Refrigerator: Cooked parathas keep 2‑3 days in an airtight container.

Freezer: Uncooked, parchment‑wrapped parathas freeze up to 2 months.

Room temperature: Do not store at room temperature; they will become stale.

Make-Ahead Tips

• You can multiply the recipe 2‑3× and freeze a whole batch for the month.
• Parathas can be cooked straight from the freezer; no thawing needed.