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Paratha recipe

Paratha recipe

1 rating

Romy Gill: "This flatbread is really popular, there are many variations, and it’s really simple to make." See method

  • Serves 6 as a side
  • 10 mins to prepare and 20 mins to cook
  • 401 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 400g plain flour, plus extra for dusting
  • 200g self-raising flour
  • 5 tbsp sunflower oil
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    1g 4%
  • Sugars

    1g 1%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 81.6g Protein 9.4g Fibre 3.9g


  1. Mix the flours and 1 tsp salt in a medium mixing bowl and make a well in the centre. Slowly pour in 300-320ml water, a little at a time, until the mixture comes together in a dough. If it feels a bit dry, add a little more water. Tip out onto a work surface and knead for 5-6 mins until smooth and elastic. Apply 1 tbsp oil to the outside of the dough, return to the mixing bowl, then cover with a tea towel and leave to rest for 20 mins.
  2. Divide the dough into 12 equal balls. On a lightly floured surface, roll out each ball to 3mm thick and 6-7cm in diameter.
  3. Heat a heavy-based frying pan over a medium heat. When hot, dry-fry a paratha for 30 secs, then flip over and cook for 1 min or until small blisters form on the surface. Brush with ½ tsp oil, then flip again and cook for another 1 min. Brush with another ½ tsp oil, then flip again and cook for a final 1 min. Transfer to a plate, cover with foil to keep warm and repeat with the remaining parathas.

Freezing and defrosting disclaimer

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read out article Love Your Freezer

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