Paratha bread is an Indian unleavened layered flaky flatbread made with whole wheat flour known as atta. Sometimes it is also made with all-purpose flour or mixture of both atta and all-purpose flour.
There are a variety of parathas like plain paratha, stuffed, and flaky paratha also known as lachha paratha. Just like other bread naan and roti, this vegan paratha is served with Indian meals.
The secret of making lachhedar or flaky flatbread is in the technique of how it is rolled such that after cooking, the layers are visible and separated from one another giving paratha its multi-layer.
Ingredients
Paratha is made using very few basic ingredients - whole wheat flour (atta), salt, oil, nigella seeds, and optionally carrom seeds if you want to make ajwain paratha.
Indian whole wheat flour, known as atta, works best to make this unleavened multi-layered flatbread. I personally like and recommend Sujata Gold brand atta.
Instructions
To make perfect flaky layered paratha, the dough must be soft and well kneaded. Paratha dough can be kneaded by hand or using dough makers like a stand mixer, food processor, or bread machine. I have used the food processor to make dough.
Making dough
Attach the dough blade in the food processor and then add all the ingredients except water. It is best to weigh the flour instead of measuring by cups to ensure consistent results every time.
Lock the lid and start the food processor on low speed. Now add the water slowly from the top of the feeder in the lid. The dough is ready when a soft smooth ball is formed and no flour is stuck on the sides of the food processor bowl.
Rolling paratha
It might sound tedious but rolling dough to make flaky paratha is quite easy. Divide the dough into equal parts of 60 grams each and make round balls by rolling between your palms and then flatten it.
Dust it with some dry flour (atta) and then using a rolling pin, roll it into a flatbread of about 1-millimeter thickness. Apply some oil generously on the rolled paratha using a basting brush.
The next step is to make pleats of about 1 centimeter wide. It should look like a collapsed fan. Roll the pleated dough into a Swiss roll and tuck the open end to the center.
Flatten it by pressing it with your fingers and then dust it with the flour before rolling it for the final time. At this point, if you want to make ajwain paratha, you can sprinkle some carrom seeds before starting to roll the paratha using the rolling pin.
Roll the paratha to about 2-millimeter thickness, dusting it with flour as often as needed to avoid sticking to rolling pin. After rolling cook the paratha on a skillet.
Cooking paratha
Paratha is cooked on a medium-high heat on a skillet. I like to use the Lodge cast iron skillet however, a non-stick or ceramic skillet will work well too.
Place the rolled paratha on the hot skillet and allow it to cook until you see a few bubbles. Flip the paratha with a spatula and cook the other side until you see bubbles and golden brown spots.
Apply oil on both sides and cook again by flipping until you see that the paratha is golden brown in color.
Place the cooked parathas on a kitchen towel and serve them hot.
Serving suggestions
Paratha is served with Indian vegetable curries like palak paneer, matar paneer, and navratan korma. It is also served with beans like chana masala, rajma masala, and kala chana masala.
To enjoy a complete meal, paratha is served in an Indian thali with dal, rice, curry, side dish, and a dessert. You can also serve it with some Indian chutneys like mango chutney, grape chutney, or tomato chutney.
Equipment
Paratha dough is made in the food processor but can be made in bread maker or a stand mixer. For rolling, you need a rolling pin and a rolling board or you can use the counter top after cleaning it.
For cooking the paratha, I have used a Lodge cast iron skillet however, a non-stick or ceramic skillet will work well too.
Storage
Parathas can stay well at room temperature for the next day unless the weather is very hot, in which case you can refrigerate them.
They can be refrigerated for 3-4 days or frozen for up to a month by placing parchment paper in between the parathas to prevent them from sticking.
When you are ready to eat, you can simply reheat them in the microwave or on the skillet.
Top Tip
The secret of making lachhedar or flaky flatbread is in the technique of how it is rolled such that after cooking, the layers are visible and separated from one another giving paratha its multi-layer.
FAQ
How to make paratha soft?
The dough must be well kneaded to make soft paratha. If the dough is hard, then the paratha will not be soft. Weigh the flour using a digital food scale to ensure that you get consistent results everytime.
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📖 Recipe
Paratha Bread | Lachha Paratha
Equipment
Ingredients
For paratha dough
- 300 grams Whole wheat flour (atta) (2 ½ cup)
- ½ teaspoon Salt
- 1 cup Water (240 ml)
- ½ teaspoon Nigella seeds (onion seeds, optional)
- 2 tablespoon Oil (or ghee)
For cooking paratha
- ¼ cup Oil (or ghee, more if needed)
- ¼ cup Whole wheat flour (atta) (for rolling)
- 2 tablespoon Carrom seeds (optional for topping)
Instructions
How to make paratha dough in food processor
- Fix the dough blade in the food processor bowl.
- Add whole wheat flour, salt, nigella seeds and oil and start the food processor on low speed or dough setting
- Add water slowly through the feeder and continue kneading until the flour binds into a soft, smooth dough ball.
- Dough is ready for use.
Making paratha dough in a bread machine
- Add all wet and dry ingredients to the container in the order recommended by your bread machine manufacturer.
- Select "Dough' cycle.
- Once a well kneaded soft dough ball is formed, in about 5-10 minutes, turn off the cycle.
Make Lachha Paratha
- Take 60 grams dough and roll into a smooth ball (about 2 inch in diameter) and then flatten it.
- Dust it in dry whole wheat flour and roll into a round shape paratha of about 8-9 inches in diameter and 1 mm thickness.
- Apply oil generously (about ¾ tsp) with a basting brush.
- Make pleats about a centimeter wide.
- Roll the pleated paratha into a swiss roll and tuck the end into one of the centers.
- Flatten it with your fingers and dust it in flour.
- Optionally, put ⅛ teaspoon of carrom seeds on the dough roll if you want to make ajwain lachha paratha.
- Roll into a round shape paratha of about 5-6 inches in diameter dusting as often as needed.
- Place the rolled paratha on a skillet on a medium high flame.
- Once you see a few light brown spots, flip the paratha with a spatula and it cook for a few seconds.
- Apply a few drops of oil on the top side and spread with a spatula.
- Flip once again and apply oil on the other side.
- Flip for the final time and cook for few seconds until golden brown.
Sandra Wright says
Hi, I made these today but when I patted them out by hand to form the parathas the pleats just merged into each other and the layers disappeared. Where did I go wrong?
Alpa Jain says
Hi Sandra,
I am not sure I got your question. After making the pleats and rolling into a Swiss roll, you have to press it a little and then roll it into a paratha with a rolling pin. You may not see the layers at this point but just a flat rolled paratha. When you will cook, the layers will separate out.
To ensure that you get good flaky layers, you must apply oil generously on the paratha before making the pleats. If you don't apply enough oil, the layers will not separate out after cooking it.
I hope I was able to answer your query. Please do reach out if you have any more questions and I will be happy to help.
Regards
Alpa