Short answer
Paratha is a pan-fried South Asian flatbread made from whole wheat dough that is rolled, brushed with oil or ghee, folded into layers and cooked on a griddle. It can be plain and layered or stuffed with potato, paneer or vegetables.
Paratha is a layered, pan-fried flatbread from South Asia, made by rolling whole wheat dough with oil or ghee, folding it into layers and cooking it on a griddle until golden and flaky. This paratha guide explains the types, the folding methods and how to cook one that stays soft inside and crisp at the edges.
What is paratha?
Paratha is a flatbread, from the Hindi words for layers (parat) and cooked flour (atta). It is eaten across India, Pakistan, Bangladesh, Nepal and Sri Lanka, and by diaspora communities worldwide, usually at breakfast or as a main-meal bread.
Unlike roti, which is cooked without fat, paratha is brushed with oil or ghee and cooked in a skillet. Spellings include parantha, parotta and prontha. The Sri Lankan and South Indian cousin, parotta, is made with plain flour instead and is a separate bread with its own method.
What is paratha dough made of?
Paratha dough is made of whole wheat flour (atta), water, salt and a spoonful of oil or ghee. It is kneaded until soft and smooth, then rested for at least 20 minutes.
For 4 parathas, use 250 g atta, 1/2 teaspoon salt, 1 tablespoon oil and about 150 ml warm water. A little extra oil in the dough makes the bread more tender. Resting matters, because it relaxes the gluten so that the dough rolls thin without springing back.
What are the main types of paratha?
Parathas are either plain and layered, or stuffed with a filling before rolling. The type is set by how the dough is shaped, not by the flour.
| Type | How it is made | Example |
|---|---|---|
| Plain (layered) | Dough folded with fat in several layers | Lachha paratha |
| Triangle | Dough folded in half twice | Everyday home paratha |
| Stuffed (bharwan) | Filling sealed inside dough before rolling | Aloo, paneer, gobi, mooli paratha |
| Wrapped | Egg or filling cooked in the pan with the bread | Egg paratha, roll-style |
Lachha paratha, also called laccha, is the spiral, many-layered bread associated with Punjab. The word lachha means a ring or coil.
How do you fold a layered paratha?
You get layers by brushing rolled dough with fat and folding it before the final roll. The folds trap fat between sheets of dough, which separate as the bread cooks.
For a triangle paratha, the easiest method:
- Roll a ball of dough into a 12 cm circle.
- Brush with oil or ghee and sprinkle with a little dry flour.
- Fold in half to make a half circle, brush again, then fold in half once more to make a triangle.
- Roll the triangle out gently until each side is about 15 cm.
For lachha paratha, roll the dough thin, brush with fat, pleat it like a fan, then coil the pleated strip into a spiral and roll it flat. This takes more practice but gives the most visible layers.
How do you cook paratha on a pan?
Cook paratha on a hot, flat griddle (tawa) or a heavy skillet over medium-high heat, brushing each side with oil or ghee and turning until golden spots appear on both sides.
- Heat the pan until a drop of water dances and evaporates quickly.
- Place the paratha on the pan. After 30 seconds, flip.
- Brush the cooked side with oil or ghee. Wait about 30 seconds.
- Flip again, brush the other side and press gently with a spatula so the layers puff.
- Cook until both sides are speckled gold, about 2 to 3 minutes in all.
Keep cooked parathas wrapped in a clean cloth so that they steam gently and stay soft.
Paratha vs roti vs naan: what is the difference?
Paratha is fried and layered, roti is dry-cooked and plain, and naan is a leavened bread traditionally cooked in a tandoor. All three are wheat breads, but they differ in fat, raising agent and method.
| Bread | Flour | Fat | Raising agent | Method |
|---|---|---|---|---|
| Paratha | Whole wheat | Oil or ghee, layered | None | Griddle, shallow fried |
| Roti (chapati) | Whole wheat | None or a little | None | Dry griddle, then flame |
| Naan | Plain flour | Some, in the dough | Yogurt or yeast | Tandoor or hot pan |
Because paratha contains fat, it keeps longer than roti and reheats better.
Why is my paratha not flaky?
A paratha is not flaky when there is too little fat between the folds, the dough is rolled too thick, or the pan is too cool. Each of these keeps the layers glued together.
- Brush every fold with oil or ghee, right to the edges
- Roll the final shape to about 3 mm, not thicker
- Rest the folded dough for 10 minutes before the last roll
- Cook on a properly hot griddle so steam forms between the layers
- Scrunch the cooked paratha gently between your palms, a common home trick that opens the layers
What fats do cooks use for paratha?
Cooks use ghee, vegetable oil or butter for paratha, depending on region and taste. Ghee is the traditional choice in North India, and it gives a nutty aroma.
Oil is lighter and cheaper, and works as well for everyday cooking. Some cooks use a mixture, ghee for brushing and oil for the pan, since ghee burns at a lower temperature than refined oil. Butter browns fast, so it suits a lower flame.
How do you store and reheat paratha?
Cooked paratha keeps for a day at room temperature wrapped in a cloth and about three days in the refrigerator. Reheat it on a dry hot pan, never the microwave alone, to restore the crisp edge.
Uncooked dough can be refrigerated for a day. Shaped, uncooked parathas can be frozen between sheets of baking paper and cooked from frozen with an extra minute on each side.
How does paratha connect to New SpiceLand Supermarket?
A home paratha needs atta, oil or ghee and salt, and stuffed versions use ingredients such as potato, cauliflower and paneer. Atta and ghee are normal items in South Asian grocery shopping generally.
New SpiceLand Supermarket in Scarborough is described by BlogTO as a large store with Indian and Sri Lankan groceries and prepackaged goods. The guide has no product list, so it cannot say that the store holds atta, ghee or frozen paratha. Call +1 416-335-3030 before going and see the hours and location page and the menu page. This guide is independent and takes no orders.
Common questions
What is the difference between paratha and roti?
Roti is a thin, dry-cooked unleavened flatbread, while paratha is thicker, folded with fat into layers and fried on the griddle. Paratha is richer and flakier, and roti is plainer and lighter.
Which flour is best for paratha?
Whole wheat flour, called atta, is the traditional choice. Some cooks mix in a little plain flour for a softer, lighter layer, but the usual home paratha is made with atta alone.
Why is my paratha hard?
A stiff dough, too little rest, too little fat between layers or a pan that is too cool are the usual causes. Aim for a soft dough, rest it 20 to 30 minutes and cook on medium-high heat.
Can you freeze paratha?
Yes. Cook each paratha lightly, cool it, stack with baking paper between and freeze for up to a month. Reheat from frozen on a hot pan for about a minute per side. Many stores also sell frozen paratha.
What do you eat with plain paratha?
Plain paratha goes with yogurt, pickle, any dry vegetable or curry, and is also a breakfast food with butter or a fried egg. Stuffed parathas are often eaten with yogurt and pickle alone.
Looking for the basics? New SpiceLand Supermarket address and opening hours are on the home page.
This article is general information from an independent guide, not from New SpiceLand Supermarket itself. For the store’s current details see hours and location.