How To Make Paratha

Namaste. 1stly, here I wish all lovely Hindu people a very Happy Diwali! I thought of doing something special on this festive day with my paratha. Fun fact: paratha is a flatbread that originated in areas of India, Sri Lanka, Pakistan, Nepal and Bangladesh, where wheat is the traditional staple. Paratha is an amalgamation of the words "parat" and "atta", which literally means layers of cooked dough. In Singapore, we call it Roti Prata.

It takes quite a number of practices of flipping, turning and rotating to get it right. But there is also another simple and easy way; instead of flipping, the dough can be stretched out thinly. The end result is still as yummilicious with all the beautiful layers. I had posted the shaping process video on my Instagram stories feed and highlights, please check it out. You can also watch the shaping process on YouTube. Without much delay, let's get flipping.


(Make 10 paratha)

  • Bleached All Purpose Flour, 450g

  • Baking Soda, 1/4 TSP

  • Sea Salt, 1 TSP

  • Granulated Sugar, 2 TBSP

  • Egg Beaten, 1 / 50g

  • Whole Milk, 100g

  • Water, 130g

  • Canola / Grapeseed / Peanut Oil, 2 TBSP + More For Greasing


  • Cast Iron Skillet


  1. In a large mixing bowl, add flour, baking soda, salt and sugar.

  2. Mix to combine well.

  3. In another bowl, add egg, milk, water and oil.

  4. Mix to combine well.

  5. Create a well in the center of the flour mixture.

  6. Gradually pour in the egg mixture while still stirring with a spatula.

  7. Continue stirring until it comes together into a dough.

  8. Knead the dough inside the bowl picking up all the nooks and crannies.

  9. Continue kneading for about 8 to 10 mins or until it pass the "window pane test".

  10. The dough should be soft and slightly tacky.

  11. If the dough is too dry, add in more water, 1 TBSP at a time.

  12. If the dough is too sticky, add in more flour, 1 TBSP at a time.

  13. Place the dough into a lightly grease bowl.

  14. Cover the dough with a damp lint free kitchen towel.

  15. Set aside to rest for 30 mins.

  16. After 30 mins, the dough should be soft and stretchy.

  17. Divide the dough into 10 equal dough balls with a weight scale.

  18. Shape each of them into balls.

  19. Place them onto a light greased surface.

  20. Cover with a damp lint free kitchen towel.

  21. Set aside to rest for 30 mins.

  22. After 30 mins, grease working surface with oil.

  23. Take a dough ball and press into a disc with the palm of your hand.

  24. Flip the dough and at the same time rotate the dough.

  25. Another easy way is to stretch the dough out thinly in all directions, until it is translucent.

  26. Roll the dough into a long log.

  27. Twirl in a spiral circular motion, like those twirl sausages.

  28. Lastly, tuck the end down under and into the middle.

  29. Repeat the process for the remaining dough balls.

  30. Cover with a damp lint free kitchen towel.

  31. Set aside to rest for 30 mins.

  32. Heat a skillet over medium heat.

  33. Flatten the dough thinly, about 1/16 inch thick (thickness of a credit card), into a disc with the palm of your hands.

  34. Lightly grease the skillet with oil.

  35. Place the flatten dough into the skillet.

  36. Cook until brown on both sides.

  37. Remove from heat.

  38. Repeat the process for the remaining dough.

  39. Serve with your favorite curries.

#paratha #bread #flatbread #rotiprata #indian

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