Flaky, Layered Indian Paratha Recipe

Introduction

Paratha is a flaky, layered Indian flatbread that’s soft on the inside with crispy, golden layers on the outside. Perfect for breakfast, lunch, or dinner, this versatile bread pairs beautifully with curries, chutneys, or simply buttered on its own.

Ingredients

• 4 cups all-purpose flour
• 1 cup warm water
• ½ cup yogurt
• 6 tbsp vegetable oil
• 2 ½ tsp kosher salt
• 4 tbsp melted butter

Instructions

1. Step 1: Stir together the flour and kosher salt in the bowl of a stand mixer.
2. Step 2: In a separate bowl, combine warm water, yogurt, and vegetable oil. Add this mixture to the flour mixture and stir by hand until a shaggy dough forms.
3. Step 3: Attach the dough hook to the mixer and knead the dough for 3 minutes. The dough may be sticky—wet your hands slightly to handle it, then remove from the mixer. Alternatively, knead by hand for 5–7 minutes until smooth.
4. Step 4: Lightly oil a bench scraper or knife and divide the dough into 8 equal portions. Cover them with a cloth and allow to rest for 1 hour.
5. Step 5: Flour your work surface and roll out one dough piece thinly without worrying about the shape.
6. Step 6: Brush the rolled dough with melted butter, then roll it up from one long edge into a log shape.
7. Step 7: Stretch and twist the rolled dough into a long, thin rope.
8. Step 8: Coil the rope into a snail shape, pinch the end to seal, flatten slightly, and let it rest for another hour. Optionally refrigerate up to 48 hours and bring back to room temperature before cooking.
9. Step 9: Flour your surface again and roll out one coiled dough piece thinner. Use your hands to gently stretch the dough further.
10. Step 10: Preheat a cast-iron skillet over medium-high heat for about 5 minutes. Place the rolled dough into the hot skillet and cook until golden spots appear on the bottom, about 30–60 seconds.
11. Step 11: Flip the paratha every 20 seconds, pressing gently with a spatula to encourage puffing and layering.
12. Step 12: Remove the cooked paratha and place it on a cutting board. While still warm, scrunch it slightly to separate and reveal the layers.

Tips & Variations

• Use warm water to help the dough come together smoothly and aid fermentation for better texture.
• Brushing with melted butter or ghee between rolling layers enhances flakiness and flavor.
• For a whole wheat version, substitute half the flour with whole wheat flour for a nuttier taste.
• Cook parathas on a cast-iron skillet for even heat and best puffing results.

Storage

Store cooled parathas stacked in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, freeze them separated by parchment paper for up to 1 month. Reheat on a hot skillet or in a toaster oven until warm and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the coiled dough for up to 48 hours. Just make sure to bring it back to room temperature before rolling and cooking.

How do I get the layers to separate nicely?

Brushing the dough with melted butter before rolling and coiling creates distinct layers. After cooking, scrunching the warm paratha lightly helps to reveal and separate those flaky layers.

Flaky, Layered Indian Paratha Recipe

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4.8 from 92 reviews

This recipe guides you through making authentic flaky, layered Indian paratha flatbreads. Combining all-purpose flour, yogurt, and oil to create a soft dough that rests and coils, the parathas are then pan-cooked on a hot cast-iron skillet for a deliciously crispy, flaky texture. Perfect as a breakfast treat or accompaniment to curries, these parathas are buttery, flaky, and layered to perfection.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 40 minutes
• Yield: 8 parathas 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 4 cups all-purpose flour
• 2 ½ tsp kosher salt
• 1 cup warm water
• ½ cup yogurt
• 6 tbsp vegetable oil

For Rolling and Cooking

• 4 tbsp melted butter

Instructions

1. Prepare the Dough: Stir together the flour and salt in the bowl of a stand mixer. In a separate bowl, mix warm water, yogurt, and vegetable oil, then add this liquid mixture to the flour. Stir by hand to form a shaggy dough.
2. Knead the Dough: Attach the dough hook and knead in the mixer for 3 minutes. The dough will be sticky, which is normal. Wet your hands slightly and remove it from the mixer. Alternatively, knead by hand for 5-7 minutes until smooth.
3. Divide and Rest the Dough: Lightly oil a bench scraper or knife, divide the dough into 8 equal portions, cover with a cloth, and let them rest for 1 hour.
4. Roll and Shape the Dough: Flour your work surface and roll out one dough portion thinly without worrying about shape. Brush with melted butter and roll up from a long edge into a cylinder.
5. Stretch and Twist: Stretch and twist the rolled dough to create a long, skinny rope-like shape.
6. Coil and Rest Again: Coil the dough rope into a snail shape, pinch the end to secure, flatten slightly, and let rest another hour. Optionally refrigerate up to 48 hours, bringing dough back to room temperature before cooking.
7. Cook the Paratha: Flour the surface again, roll out coiled dough thinly, then gently stretch with your hands. Preheat a cast-iron skillet over medium-high heat for 5 minutes. Place the rolled dough in the skillet, flip when golden spots appear (30-60 seconds), and continue flipping every 20 seconds while pressing gently to encourage puffing.
8. Separate the Layers: Remove cooked paratha and place on a cutting board. While still warm, scrunch it slightly to help the flaky layers separate and become more visible.

Notes

• The sticky dough is normal and easier to handle with slightly wet hands.
• Resting the dough twice is key for flaky, layered results.
• Frequent flipping promotes puffing and even cooking.
• You can refrigerate the coiled dough for up to 48 hours; just return to room temperature before cooking.
• Using a cast-iron skillet ensures proper heat retention for a better crust and puff.

Keywords: Paratha, Indian flatbread, flaky paratha, layered bread, Indian bread recipe