Plain Paratha

Ever wish your roti could feel like a hug with every bite, crisp edges, soft layers inside, and a whisper of ghee? 

That’s the plain paratha for you: humble wheat dough that transforms into flaky, layered goodness with a couple of kitchen moves. If you want reliable, restaurant-style parathas at home, you’re in the right place.

Why this paratha works (and why you should make it)

• Simple ingredients, big payoff. Just wheat flour, hot water, a little ghee, and salt — but the technique gives you flaky layers and a soft interior.
  
• Versatile: Pair it with curries, pickles, raitas, or make a stuffed roll later.
  
• Make-ahead friendly: Dough holds well, and you can cook or freeze parathas for quick meals.
  
• Better texture than chapati: the ghee + folding step gives those delicate layers (lachha-style feel) while staying soft.
  

A little context

Parathas are a North Indian classic, but every region has its twist, from layered lachha parathas to stuffed aloo or paneer versions. The “saada” or plain paratha is the canvas: minimal ingredients, maximum comfort. It’s the everyday bread that elevates breakfast, tiffin, or a lazy weekend brunch.

Ingredients breakdown — what each does

• Wheat flour: the body. Use fresh atta for the best texture.
  
• Salt: flavor enhancer — don’t skip.
  
• Ajwain (optional): gives a gentle carom-bitterness that aids digestion and adds aroma.
  
• Ghee: the secret for flaky layers and great mouthfeel. Use in dough and to finish on the tawa.
  
• Hot water: makes the dough soft and helps relax the gluten fast — that’s how you get tender parathas with minimal kneading.
  

Vegan Swap 🌿: Replace Ghee with plant-based olive oil or melted coconut oil, both in the dough and for shallow frying. Brush lightly while cooking to get a similar flaky finish.

How the process actually plays out 

You’ll start by mixing the flour with salt and ajwain — then rub in the ghee until the flour feels like wet sand. Add hot water slowly: it’s not boiling, just hot enough to make the dough come together easily. Knead briefly until smooth; the trick isn’t extra elbow grease but the rest. Cover the dough and let it sit for 20–30 minutes — that relaxes the gluten, so rolling doesn’t spring back.

When you roll, keep the surface lightly dusted. Roll each ball thin, smear a little ghee, fold into a triangle (or the classic coil/fold method), then roll again to your desired thickness. The folding traps thin layers of ghee and flour; that’s what creates those flaky pockets as the paratha cooks. On a hot tawa, cook on medium heat — let it get pale golden, then smear a little ghee and press it gently so it puffs and develops brown spots. Flip, repeat, and you’re done.

This is technique-forward, not ingredient-forward — the dough formula is simple, but how you rest, roll, and fold determines the result.

Pro Tip 💡: If your parathas puff inconsistently, increase the heat slightly after the first side sets and press gently with a spatula while cooking — that encourages even steam pockets. Also, use hot water (not boiling) when making the dough: it softens the flour quickly and gives you a tender paratha without over-kneading.

What goes along

• Raita (cucumber or boondi) — cooling and classic.
  
• Pickles & achar — for tang and heat.
  
• Chole/aloo sabzi/paneer bhurji — hearty mains for main-course parathas.
  
• Simple dal & ghee — minimalist, soul-satisfying combo.
  

How to serve

Serve hot from the tawa with a pat of ghee on top. If you’re stacking parathas, separate them with parchment or a kitchen cloth so they don’t steam-sweat and lose flakiness. For guests, arrange in a basket lined with a thin towel to keep warm and soft.

Packing & lunchbox tips

Cool slightly, then wrap parathas in foil for lunch. For best texture at noon: reheat on a hot tawa for 30–60 seconds per side or microwave for 20–30 seconds wrapped in a damp paper towel (keeps them soft).

Party & bulk prep

Make the dough in larger quantities, divide into balls, and keep them refrigerated (up to 2 days) or frozen (up to 1 month). For events, par-cook parathas (cook 70%), then finish them on the tawa right before serving — this saves time and keeps them fresh.