Plain Paratha (Basic Indian Flatbread) (parota)

Ingredients

• 1 cup Whole wheat flour (atta) (120 g; use fresh flour for best texture)
• 0.5 tsp Salt (or to taste)
• 4 tbsp Vegetable oil (or ghee) (2 tbsp for dough, 2 tbsp for cooking; can substitute with ghee for richer flavor)
• 0.25 cup Water (Adjust as needed to form a soft, non‑sticky dough)
• 1 tsp Cumin seeds (jeera) – optional (Add to dough for extra flavor if desired)

Instructions

1. Make the dough

   In a mixing bowl combine 1 cup wheat flour, ½ tsp salt and 2 tbsp oil. Mix briefly, then add ¼ cup water gradually while kneading until you get a smooth, soft dough that is not sticky.

   Time: PT5M

2. Rest the dough

   Cover the bowl with a damp cloth and let the dough rest for 10 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT10M

3. Divide and shape dough balls

   Divide the rested dough into 4–5 equal portions. Roll each portion between your palms to form a smooth ball and dust lightly with dry flour.

   Time: PT2M

4. Roll and fold into triangle

   Take one dough ball, flatten it with a rolling pin into a small circle (about 6‑7 inches). Brush a little oil on the surface, sprinkle flour, then fold the circle in half, brush oil again, fold once more to form a triangle. Dust the triangle, then roll gently to about 2 mm thickness, keeping the triangular shape.

   Time: PT15M

5. Cook the paratha

   Heat a flat pan over medium flame (≈350°F). Place the rolled triangle on the hot pan, cook for about 20 seconds until light spots appear, flip, brush a little oil, press gently with a spatula, flip again, brush oil on the other side and cook until golden brown spots appear on both sides.

   Time: PT5M

   Temperature: medium flame

6. Serve

   Remove the cooked paratha, keep warm in a clean cloth. Serve hot with any curry, dal, vegetables, or a simple raita.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

22 g

Fat

3 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole wheat flour (atta): All‑purpose flour (will be softer)
• Instead of Vegetable oil (or ghee): Ghee, Clarified butter

Equipment Needed

• Mixing bowl
• Measuring cup
• Rolling pin
• Flat pan / tawa
• Spatula
• Plate or serving dish
• Kitchen towel or clean cloth (optional)

Critical Steps — Do Not Skip

• Achieving a soft, non‑sticky dough
• Proper resting of the dough for 10 minutes
• Rolling and folding to create the triangular shape without tearing
• Cooking on medium flame with oil to get golden brown spots

Chef Tips from the Video

• For extra flavor, add 1 tsp cumin seeds or a pinch of ajwain to the dough.
• Using ghee instead of oil gives a richer taste and crispier edges.
• Cover cooked parathas with a clean kitchen towel to keep them soft.

Troubleshooting

Storage

Refrigerator: Store cooked parathas in an airtight container for up to 2 days. Reheat on a pan or microwave.

Freezer: Freeze individually wrapped parathas for up to 1 month. Reheat directly from frozen on a hot pan.

Room temperature: Best eaten fresh; can keep at room temperature for up to 4 hours if covered.

Make-Ahead Tips

• Prepare the dough a few hours ahead and keep it covered in the refrigerator.
• Cook all parathas, let them cool, then store as per the storage instructions for quick meals later.