Whole Wheat Parathas
Parathas are whole-wheat Indian flat-bread, a staple bread in north India. Parathas can be made plain or stuffed with different fillings.
Makes 5 parathas.
- 1 cup whole wheat flour
- ½ cup water (as needed)
- Pinch of salt
- 4 tsp oil (as needed)
- ½ cup dry flour (for rolling)
- In a bowl, mix the flour, salt and water. Mix well until it forms to soft dough (adjust the water as needed).
- Knead the dough on a lightly greased surface. The dough should be very smooth and soft.
- Set the dough aside and cover. Let the dough rest for at least ten minutes before.
- Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
- Divide the dough into 5 equal parts. Roll the dough into about 3 inch diameter circles. Spread about 2 drops of oil and fold into two again put another drop of oil and food now you have a triangle.
- Roll the patty in dry whole-wheat flour. Press it a little and start rolling on a clean surface to about 6 inches in diameter.
- Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
- The paratha should have golden-brown spots. Wait a few seconds and put about 1/2 teaspoon of oil and spread with a spatula.
- Flip the paratha and lightly press the puffed areas of the paratha with a spatula that will help paratha to puff up.
- Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Serving Suggestions:
- Paratha can be served with any gravy vegetable or dry spiced vegetable.
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Lee Melnychuk
December 16, 2017 at 12:58 pmGreetings from Vancouver Island BC (West Coast Canada)
Thank you, thank you, thank you, Manjula – for sharing your time, ever present knowledge, great cooking skills & wonderful recipes! You are a true ‘star’ in my little seaside universe. Wishing you long life and great happiness to you and yours. Namaste, Auntie.
ro
June 26, 2016 at 5:49 pmThanks for all, it looks delicious!
Indre Baranauskaite
July 18, 2014 at 12:17 pmSuch an amazing and delicious paratha!! Thank you so much. But I have a problem that adter cooking it becomes hard, crispy, what I did wrong? Thanks in advance.
Manjula Jain
July 18, 2014 at 11:35 pmIndra,
may be heat is too low, or dough is not knead enough
Kara
May 25, 2014 at 12:35 amThank you for the wonderful recipe. I did not realize how easy it was to make Paratha. Your instructions are perfect. I live in Taiwan and the food is excellent but no real Indian style food here.
Pete
May 11, 2014 at 10:21 amThanks for this nice recipe. I tried it but I could only ever end up with triangle shaped parathas…I guess practice makes perfect!
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sharon
December 2, 2013 at 9:20 pmGreetings!
I bought this plain Paratha at HEB frozen but now they are not stocking it any longer.
After I cook them
If I want to freeze them should I oil them and put freezer paper between them or should I not oil them?
Thanks for recipe
Enjoy The Day!
Gracie
January 7, 2013 at 9:45 pmDelicious paratha bread! I used sprouted wheat flour. Turned out great! Thank you so much for showing me how to make it!
Murty Challa
December 26, 2012 at 6:12 pmI looked at your videos/recipes for various breads such as Naan and Paratha. The videos as well the web site are pleasantly and efficiently organized. Not to mention that the dishes look wonderfully tasty. Thank you very much.
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Quora
October 13, 2012 at 9:47 pmWhat do people eat for breakfast in India?…
I’ll just copy pasta my answer from here: Akassh Bhatnagar’s answer to Breakfast: What do people eat for breakfast outside of the US? Of these the easiest to make is maggi, but I would recommend trying poha first because it is easy to make and it’s …
sonya
October 11, 2012 at 2:45 pmcan i make the dough and keep it in Fridge till next day ??
Jessica Felkel
October 11, 2012 at 3:23 amI was looking for a quick whole wheat flat bread to serve with my chicken salad tonight…This is perfect! I have had store bought paratha before, from the freezer section and it is super oily! I have even made a different recipe once, and it was too, although tasted yummy… We are now on weight watchers, and I need to stay away to too much oil! These look so much better and healthier than the stuff in the store! Thank you!
Jessica Felkel
October 11, 2012 at 1:07 pmI made these tonight, and my husband says “Thank you from the bottom of my stomach!” He now has a favorite bread, and said that I can even make this instead of tortillas for Mexican food…and he loves his tortillas! Very simple, and I appreciate the video instructions! So Thank You! I actually made three batches tonight for meals over the next few days.
Mitha
August 31, 2012 at 1:41 amHi aunty manjula
I followed your recipe on you tube and my parathas turned out perfectly. Thank you soo much for your wonderful instructions. I had your video playing in my kitchen as i made them and even my 2 year old daughter knows who you are 🙂
Continue sharing your recipes , you’re keeping the art of indian cooking at home alive and inspiring not only my generation but my daughters generation as well.
Well done!
Namaste and take care.
Sena
August 27, 2012 at 3:56 pmWhat kind of skillet do you recommend for making parathas? Should it be nonstick, or cast iron, etc.? What would be a good size skillet? Thank you for your wonderful videos and recipes! I’m so inspired to cook!
Manjula Jain
August 27, 2012 at 8:07 pmSena,
cast iron skillet will work the best but you can use nmonstick also.
Alisha Hough
June 13, 2012 at 11:02 amThanks for this recipe, I was wanting the name of the other recipes you serve with this tutorial or it’s names.
Debbie
May 9, 2012 at 2:37 pmThank you, so much, fr this tutorial. I appreciate the time that was taken to make it.
Preetha
January 10, 2012 at 5:54 amManjula auntie , I just love your simple style. Please keep it up.
Richard Beaubien
November 7, 2011 at 12:34 pmTried this recipe out after a few other attempts at flat breads failed. Came to say it worked out wonderfully thanks to the video and directions. I’ll be making these again. Thanks for the help!
nubbi
August 27, 2011 at 12:16 amHi. I tried this recipe so many times and unfortunately it never
Came out right.. :(. I used wheat flour but for some reason the batter turns out hard….and is also brown….i used wheat flour do u know what could be the reason it becomes a hard dough…?
vedaraman
August 17, 2011 at 2:25 pmYour voice and love is like a mother’s touch. you are my cooking guru. very good instructions and simple to cook.
you are making more people to fall to Veggie Recipes and making them more healthy.
Good contribution to Vegetarian food from your side.
Polina
August 2, 2011 at 8:40 amYour recepies are superior! I’m russian and even I don’t have any knowledge about Indian food – your lessons are very easy and I understand everything! Aloo baigan is very delicious!
Szilvia
May 24, 2011 at 5:14 amHi Manjula, I am following you from Hungary. This was the first recipe (found on youtube) I tried and I was succesful from the start with it. I already tried other recipes as well and all of them were very delicious! Apart from the recipes I also like your fantastic personality which comes through the videos and to listen to your mother-like advices when cooking. Thank you very much! Wishing you all the best (and to keep going)!
Janelle
May 7, 2011 at 6:22 pmIt took me a couple of tries to get these just right. The first time they would not puff up completely and didn’t cook completely in the middle. I also burnt a few of them but just keep trying! Once I got the hang of it, it’s so quick and easy! I make these at least once a week now, I love them.
Thank you so much for showing us how to make these 🙂
grace
March 24, 2011 at 3:11 pmI love your recipes, easy to understand and follow. what is the difference between paratha and Chapati?
zildjaaz
March 22, 2011 at 11:45 pmhi aunty
what type of whole-wheat flour did u used? is that atta flour?
can i use other flour to roll?
Manjula Jain
March 23, 2011 at 8:49 amZildbaaz,
Whole-wheat flour and atta is same and I will like to use the same flour for rolling.
Dennis
February 24, 2011 at 4:26 pmThank you Manjula for your wonderful recipes. My wife and I have enjoy your lovely dishes. I never thought I could prepare such great food. Your
instructions for the recipes are great.
Marci
February 13, 2011 at 11:53 amThis was my first attempt at Paratha, and I’m so happy that I found your video. We just had the bread for lunch today and now I’m going to surf the web for more of your recipes/videos! Can’t wait to try more. Thanks!
Lisa Metcalf
January 28, 2011 at 3:53 pmManjula! I love Indian food! I was introduced to it when I lived in England for 7 years and here in Utah it is HARD to find a good Indian restaurant. So I’ve been dusting off my cookbooks and also following your recipes. I had never made paratha before and it is my FAVORITE bread! I followed your video and recipe and it was phenomenal! So easy and quick. So delicious with my chana massala I make on a regular basis (plus I made a chili and garlic rice that is so fresh and tasty!). I will be looking to your site more and more as I’m vegetarian and do not cook with eggs. You are the BEST! Thank you for taking the time to open up your kitchen and heart to this fairly new Indian chef! Take care, Lisa 🙂 xx
Rothrock
July 18, 2010 at 10:34 amI want to make methi parathas. All the recipes I find list fresh methi, but I don’t think I can get that. Can I use kasoori methi? If so, how much?
Also what else goes into the dough? I’m guessing a little jeera and mirch.
harsha
July 5, 2010 at 11:58 pmhai aunty,
thanks for the great recipe..can i make a batch of these ans store in the freezer ?are there any guidelines for freezing?
divya
June 9, 2010 at 1:39 amhello….
manjula aunty or jaya ji can anyone of u reply dat how much is 1 cup in grams for making breads.
Jaya
June 9, 2010 at 7:35 pmDivya, one cup is about 280 ml by volume. I don’t know how much it is by weight but you can Google cooking measurements and find conversion tables for cooking weights and measures.
divya
June 9, 2010 at 8:24 pmhello jaya ji…
thanks for a quick reply.
Silvia
June 4, 2010 at 6:46 amHi Manjula,I discovered you when one of my indian friends passed me a video of yours on youtube.I immediately fell in love with your kindness and the passion you put when you cook your dishes.I made paratha and it was very good,still not the way you make it but I’m working to improve it,I’ll surely try other dishes as I’m very interested on indian cuisine!
Salutes from Italy
senta pereira
May 28, 2010 at 6:57 ampls send me your khatta dhokla recipe.
Tim
May 21, 2010 at 9:02 pmAre you using Canola oil?
Peter
March 30, 2010 at 11:41 pmI keep on coming back to this site when I am in need of an authentic indian recipe. It is always a pleasure to find what I am looking for even if it was as simple as the above one.
Thank you!
Manjula
March 11, 2010 at 7:49 amIn your Plain Paratha receip video you say “Three Table Spoon Oil”!!!
Geraldine
March 3, 2010 at 3:31 pmIn Australia is wholemeal plain flour the flour to use? I found it made the Partha turn out crisp instead of soft.
Thanks
cnick
February 23, 2010 at 5:43 pmThank you for sharing this, Manjula! We made these tonight and served with Dal and rice. The parathas made the meal! I didn’t have Indian flour on hand, so we used 2/3 all-purpose flour and 1/3 King Arthur whole wheat flour. Wonderful!
Nivni
February 5, 2010 at 7:49 pmManjula Auntie,
Because of you, we’ve had many wonderful dinners at our home. Just wanted to say a big thank you for your contributions!
Nancy Kaufmann
February 5, 2010 at 4:04 pmYour demonstration of paratha was truly helpful. You are worth 10,000 cookbooks. I’ve been cooking South Asian for 35 years and have never found a source as good as yours!
Somebody told me to keep the oil or ghee away from the edges of the dough so that it can seal and puff more. Seems to have helped me. What do you think?
From your sweets to your breads, I love your videos.
Nancy in Chicago
Xtend life
January 10, 2010 at 10:30 amNo matter what your health status, age or level of fitness you can do something to exercise your body and mind enough to maintain a decent level of immune function, vital organ strength and systemic protection. Even moderate exercise such as walking or swimming for 30 minutes each day, or weight bearing exercise such as gym work are all extremely beneficial.
John
December 30, 2009 at 8:25 amI really enjoyed your paratha video. I haven’t made them for nearly 40 years but it’s definitely time I started again. Your husband is a very lucky man!
swetha
December 10, 2009 at 9:35 pmhi manjula aunty,
you have an awesome blog.i learned how to make chapathi,puri,aloo paratha,paratha and many others.actually i was very weak in making breads like chapathi etc,after learning from u i am good at making them.thanks aunty.can you tell me how to make masala chapathi and missi roti.aunty will people in some parts of rajasthan make rotis by combining wheat flour and gram flour?
Jenni
December 8, 2009 at 6:19 pmHello,
Which Brand wheat is good?
I buy Swarna brand wheat from indian store but it is not up to mark.
Jenni
CA
Manjula Jain
December 9, 2009 at 12:16 amHi Jenni,
I use Laxmi brand or Sujata
Eesha
November 10, 2009 at 3:59 pmIm a novice and have just started cooking. Im in USA and use Pilsbury atta but my parathas come out terrible. Im doing something wrong because my dough is sticky when I knead it, and then after I finish making the paratha, they become kind of chewy after they cool down and feel uncooked.
Can someone please help me? I even manage to fluff out the parathas nicely. No idea whats wrong!
Jaya
November 10, 2009 at 5:32 pmThe Pillsbury brand flour is too fine for Indian breads. It’s intended for American desserts and breads. Try to locate an Indian grocery store or a natural health food store. You need atta that is slightly more coarsely ground.
Hope this helps you!
GG
October 28, 2009 at 11:17 amManjulaji,
I recently read your newsletter on Babysitting. You mentioned that your grandson is a picky eater and so is my 2 yr old daughter. Do you have any creative ideas to feed picky eaters nutritious food. She only eats daal chawal and that too I have to force to eat. I would really appreciate some suggestions.
Thank you
Toby
October 9, 2009 at 9:07 amHi – I love parathas. I was taught to sprinkle the paratha when it is first rolled out like a pancake with salt and cayenne/hot chili powder as well as butter. I folded it, putting a little oil or butter between folds, and then continued as you have done. The next time I will try with oil. This is one of my favorite things to eat.
I really love your website and recipes. Thank you so much!
Salt Spring Island, BC Canada
Priyanka
September 26, 2009 at 1:15 amCan you please also put up the recipe for Lacha parantha?
I have tried out your recipes on a regular basis and I always combine recipes from you, my mother and my mother in law when ever I am cooking a dish for the very first time.
Keep up the good work. You rock!!
Desi
August 20, 2009 at 12:42 amHi auntie… 🙂
is whole wheat flour and wheat flour different??
can i use wheat flour?? because i cant find whole wheat flour
thx auntie
Peter
August 17, 2009 at 8:38 amThese look great — but I am wondering, what is the difference between these and naan? Also — when would one be served instead of the other?
Manjula Jain
August 17, 2009 at 9:44 amHello Peter,
Naan is made with white flour and baked; Parathas are made using whole wheat flour and cooked on skillet.
jeminiii
August 5, 2009 at 8:57 amNamaste….! Manjula, YOU are SO awesome…! I absolutely love your site and videos. This is one of the best internet sites for cooking that I have ever seen. It’s my all time favorite…!
Warm greetings and blessings from Prince Edward Island (Canada) 🙂
cheers
jem
Asha
April 28, 2009 at 1:40 amHi aunty,
I have tried several of your recepies. All came out very nicely. Thank you. My children and my husband loves it. Thanks once again.
IndianMominNY
April 3, 2009 at 10:24 amDear Manjula auntie,
Thank you so much for your website and recipes with videos. I have learned so much from you. I can’t say enough about how much I love your style and your recipes. You are my favorite!
sivagini
April 3, 2009 at 7:52 amAunty,
I love your site. I have tried most of your recipes already.
I am curious to know what the difference between this recipe (paratha) and chapati.
Khushi
April 1, 2009 at 8:03 amHello Auntyji,
Thank you for this lovely recipe. Parathas are my favorite kind of bread. Would you please tell me, Which brand of Whole Wheat Flour have you used here?
Thank you so much for all these recipes. Looking forward to Muthiya recipe.
Manjula Jain
April 1, 2009 at 10:43 amHello Kushi,
I like Laxmi brand whole-wheat
Lem Tay
April 1, 2009 at 7:00 amAunty, you are the “queen” of making Indian food look so easy! Your skill in rolling out these is so evident – the breads turn out perfectly round in the first roll, and magically go from triangular to roundish in the second roll. My breads taste OK, but the shape is all jagged – thank goodness I don’t have a MIL coming to dinner to criticise my wonky efforts!!
Thanks for all your great videos and we look forward to seeing many more.
Usha Singh
April 1, 2009 at 1:55 amDear Auntyji,
I really enjoyed this recipe. Could you please tell me what oil you use, and whether it is possible to use ghee or butter instead?
Thank you. Looking forward to the next recipe!
Manjula Jain
April 1, 2009 at 7:43 amHi Usha,
I use canola oil but yes you may use ghee.