Paratha is an easy Indian no-yeast flatbread with flaky buttery layers of thin dough cooked on a skillet. You can make it plain and flaky or with delicious stuffings such as potatoes or cheese.
If you love quick and easy breads, check out our naan, pita, focaccia, and flatbread pizza recipes.
Why you’ll love paratha…
Nothing beats warm, homemade flatbreads, especially when they’re ready in just over 30 minutes and cooked right on a skillet.
With just a simple dough made from flour, water, salt, and a touch of oil, you can roll, fold, and cook parathas that turn out perfectly flaky, soft, and golden every time.
Parathas are not only easy to make, but also incredibly delicious and versatile.
Enjoy them plain for breakfast like they do in India, paired with a steaming cup of masala chai. Or take it up a notch and stuff them for a surprise twist.
Louise and I made versions filled with feta and spinach (the best), and another with potatoes, leeks, and melty cheese that’s seriously crave-worthy.
But our favorite way to enjoy paratha? 🥘 Served alongside a hearty masala or dal. It’s the ultimate comfort combo. Some of our go-tos include chickpea curry, dal makhani, navratan korma, rajma, or a creamy lentil curry.
Whichever way you serve it, paratha is 100% comfort in every bite. 🫓🤤
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Flour: Most recipes call for whole-wheat flour, but here’s the truth: the best parathas are made with all-purpose flour or a blend of 75% all-purpose and 25% whole-wheat. Our advice? Skip the whole-wheat and go with all-purpose or pizza flour for the softest, flakiest, and most tender results. Whole-wheat tends to make parathas dry and overly chewy. Not what you want in a comforting flatbread. Trust us—we’ve tested thousands of variations, and nothing beats the texture and pliability you get with all-purpose or pizza flour.
- Water
- Salt
- Oil, butter, or ghee: For everyday parathas, we stick with neutral olive oil. Healthy, light, and reliable. But when it’s a special occasion? It’s all about butter or ghee for that extra richness and irresistible flavor.
How to make the best flaky parathas
Step 1: Make the Dough
In a mixing bowl, combine flour, warm water, salt, and oil or melted butter. Stir with a wooden spoon until the flour absorbs the water and comes together.
Transfer the dough to a clean work surface and knead vigorously for about 2 minutes, until it’s soft, smooth, and elastic, but not sticky. You can do this in a kitchen aid if you prefer.
Wrap in plastic wrap or cover with a damp cloth and let it rest for 30 minutes. This makes the dough easier to roll and helps create a tender texture.
Step 2: Divide and Roll
Divide the dough into 6 equal pieces, each slightly larger than a golf ball.
Lightly flour your work surface and roll out one dough ball at a time into a thin circle.
Brush the surface with olive oil, ghee, or melted butter, then choose one of these folding methods:
Step 3: Folding Options for Flaky Layers
Triangle fold: Fold the circle in half, brush again with oil, then fold in half once more to make a triangle. Roll it out gently into a thin, uneven triangle.
Spiral fold (cinnamon roll style): Fold the dough into a long strip like a fan, then coil it into a spiral. Flatten and roll it out again into a circle.
Square fold: Fold in the edges like an envelope, brushing with fat between each fold. Roll it into a thin square.
Note: Folding is optional, but it’s what creates those beautifully flaky, buttery layers that make parathas so irresistible.
Step 4: Cook the Paratha
Heat a cast iron or stainless steel skillet over medium heat. (Non-stick works too, but a hotter surface gives better browning and texture.)
Place one paratha on the hot skillet. Cook for 30–60 seconds per side, flipping as bubbles form and golden spots appear.
Brush with ghee, butter, or oil as it cooks for extra flavor and shine.
Serve hot with chutney, yogurt, curries and dals, or just a pat of butter on top. And make many because one is never enough.
How to make stuffed paratha
If you’re making stuffed parathas, form the mixture into small portions, place the filling in the center of a small rolled-out disc, gather the edges like a dumpling, pinch closed, then gently roll it out again.
To prevent the filling from spilling out make sure the edges are sealed tightly after nesting the filling inside. And most importantly, avoid overstuffing!
Our favorite fillings are:
Feta & Spinach
Cook fresh or frozen spinach in a skillet, then transfer to a colander and squeeze out all the excess moisture. Chop finely and place in a bowl with crumbled feta and thinly sliced scallions. Mix until well combined.
Spoon 1–2 tablespoons of the mixture into your rolled-out paratha dough before folding and cooking. The result is tangy, savory, and packed with flavor. You can substitute paneer for feta.
Potato, Leek, & Cheese
Microwave whole potatoes for 5 -10 minutes or until fork-tender. Peel and mash them in a mixing bowl.
Meanwhile, thinly slice a leek and sauté it in olive oil with a pinch of salt and black pepper until soft and lightly golden (about 5 -10 minutes).
Add the cooked leeks to the mashed potatoes, then mix in a generous handful of melty cheese like scamorza, Monterey Jack, Colby, Pepper Jack, low-moisture mozzarella, or Fontina.
This filling is our take on Indian Aloo paratha. It’s rich, creamy, and perfect for a cozy, cheesy flatbread.
Frequently Asked Questions
Naan is made with yeast while paratha is made without yeast. As a result, naan is a taller and fluffier flatbread, naan is thinner, flakier, and crisp.
Absolutely! Feel free to make it without any oil or ghee. The recipe stays the same and you can even fold it without oil or ghee for flaky layers.
There are two main reasons why your parathas might not be turning out as soft and flaky as you’d like: the type of flour you used and not letting the dough rest enough.
Flour: While many people recommend using whole wheat flour, we strongly suggest going for all-purpose or pizza flour for the softest, most tender, and flakiest parathas. Whole wheat flour tends to absorb more water and can dry out quickly, leading to tough and dry parathas. All-purpose flour, on the other hand, creates a more pliable dough that results in a perfectly soft texture.
Rest: This is non-negotiable! Kneading activates the gluten in the flour, which can make the dough tough and difficult to roll. To ensure your parathas turn out light and airy, you need to let the dough rest for at least 30 minutes. This gives the gluten time to relax, making it much easier to work with and leading to a much more tender result.
Trust us, taking these two extra steps makes all the difference!
Room temperature: Store leftovers wrapped in an airtight container or plastic bag 2 to 3 days. Reheat in the air fryer or on a skillet.
Freezer: You can freeze the dough divided into balls in a freezer bag. Thaw overnight in the fridge and roll out as usual.
More Easy Bread Recipes
- Piadina (Italian Flatbread)
- Schiacciata (Tuscan flat bread)
- Corn Tortillas
- Quick Pizza Dough
If you tried this Paratha recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Paratha (Flaky and Stuffed)
Ingredients
- 2 cups all-purpose flour
- ½ cup + 2 tbsp water warm
- 2 tablespoons oil or melted butter/ghee – we use a light olive oil
- 1 teaspoon salt
Instructions
- Make the Dough: In a mixing bowl, combine 2 cups all-purpose flour, ½ cup + 2 tbsp water, 2 tablespoons oil, and 1 teaspoon salt. Stir with a wooden spoon until the flour absorbs the water and comes together.Transfer the dough to a clean work surface and knead vigorously for about 2 minutes, until it’s soft, smooth, and elastic, but not sticky. You can do this in a kitchen aid if you prefer.Wrap in plastic wrap or cover with a damp cloth and let it rest for 30 minutes. This makes the dough easier to roll and helps create a tender texture.
- Divide and Roll: Divide the dough into 6 equal pieces, each slightly larger than a golf ball.Lightly flour your work surface and roll out one dough ball at a time into a thin circle.Brush the surface with olive oil, ghee, or melted butter, then choose one of these folding methods:
- Triangle fold: Fold the circle in half, brush again with oil, then fold in half once more to make a triangle. Roll it out gently into a thin, uneven triangle.Spiral fold (cinnamon roll style): Fold the dough into a long strip like a fan, then coil it into a spiral. Flatten and roll it out again into a circle.Square fold: Fold in the edges like an envelope, brushing with fat between each fold. Roll it into a thin square.
- Cook the Paratha: Heat a cast iron or stainless steel skillet over medium heat. (Non-stick works too, but a hotter surface gives better browning and texture.)Place one paratha on the hot skillet. Cook for 30–60 seconds per side, flipping as bubbles form and golden spots appear.Brush with ghee, butter, or oil as it cooks for extra flavor and shine.Serve hot with chutney, yogurt, curries and dals, or just a pat of butter on top. And make many because one is never enough.
Video
Notes
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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Love all your healthy recipes. They are not only healthy but delicious as well. Thank you soo much.
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