Breakfast Bread (Paratha)
Paratha is a flaky, golden, and delicious South Asian breakfast bread made from simple pantry ingredients. It is crispy on the outside, soft and layered inside, and pairs perfectly with eggs, yogurt, tea, chutney, or your favorite curry.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup warm water, or as needed
- 2 tablespoons vegetable oil or ghee, plus more for cooking
- Extra flour, for rolling
Directions
1. Make the Dough
Add the flour and salt to a large mixing bowl. Gradually pour in the warm water while mixing with your hand until a soft dough forms.
Add 1 tablespoon of oil or ghee and knead the dough for 5–7 minutes, until smooth and elastic.
Cover the dough and let it rest for 20–30 minutes.
2. Divide the Dough
Divide the dough into 6 equal portions and roll each portion into a smooth ball.
Lightly dust your work surface with flour.
3. Create the Layers
Take one dough ball and roll it into a thin circle.
Brush the surface lightly with oil or ghee and sprinkle with a little flour. Fold the dough into pleats or roll it into a long strip, then coil it into a spiral.
Gently flatten the spiral and roll it out again into a round paratha.
Repeat with the remaining dough balls.
4. Cook the Paratha
Heat a skillet or tawa over medium heat.
Place one rolled paratha onto the hot skillet and cook for about 30–60 seconds, until small bubbles begin to appear.
Flip it over and brush the cooked side lightly with oil or ghee.
Flip again and brush the other side with oil or ghee. Cook while gently pressing and turning the paratha until both sides are golden brown, crisp, and flaky.
5. Serve
Remove from the skillet and gently clap or press the paratha between your hands to help separate the layers.
Serve hot with fried eggs, omelets, yogurt, achar, chutney, tea, or your favorite breakfast dish.
Recipe Tips
- Letting the dough rest makes it softer and easier to roll.
- Use ghee for a richer, more traditional flavor.
- Don’t cook over extremely high heat, or the outside may brown before the inside cooks properly.
- For extra flaky layers, add a thin layer of ghee and flour between the folds.
- Keep cooked parathas covered with a clean kitchen towel so they stay soft.
Meta Description
Learn how to make homemade paratha with simple ingredients. This flaky, golden breakfast bread is crispy outside, soft inside, and perfect with eggs, yogurt, or tea.