Layered Paratha

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Layered Paratha – Complete Recipe Guide

Description

Layered Paratha is a popular South Asian flatbread known for its crispy, flaky layers and soft interior. Made with simple ingredients like wheat flour, oil or ghee, and water, this paratha is created by folding and rolling dough in a special way to form visible layers. It is commonly enjoyed for breakfast, lunch, or dinner, paired with tea, yogurt, pickles, curries, or eggs.

Ingredients (4 Servings – 8 Parathas)

  • Whole wheat flour – 2 cups

  • Salt – ½ teaspoon

  • Oil or melted ghee – 3 tablespoons (for dough)

  • Warm water – as needed (about ¾ cup)

  • Extra dry flour – for dusting

  • Extra oil or ghee – for layering and frying

Step-by-Step Method

1. Prepare the Dough

  1. In a bowl, mix flour and salt.

  2. Add oil/ghee and mix well.

  3. Gradually add warm water and knead into a soft, smooth dough.

  4. Cover and let rest for 20–30 minutes.

2. Create the Layers

  1. Divide dough into 4 equal balls.

  2. Roll one ball into a thin circle.

  3. Brush oil/ghee evenly on top.

  4. Sprinkle dry flour lightly.

  5. Cut slits from center outward or fold into pleats.

  6. Roll into a spiral coil.

  7. Flatten gently and rest for 5 minutes.

  8. Repeat with remaining dough.

3. Roll the Paratha

  1. Roll each coil gently into a medium-thick paratha (6–7 inches).

  2. Avoid pressing too hard to keep layers intact.

4. Cook the Paratha

  1. Heat a tawa or pan on medium heat.

  2. Place paratha and cook until bubbles appear.

  3. Flip and apply oil/ghee.

  4. Cook both sides until golden brown and crispy.

  5. Lightly press edges for even cooking.

Serving Suggestions

  • With chai (tea)

  • Yogurt + pickle

  • Omelet or fried egg

  • Chicken curry / daal / vegetable curry

  • Butter + honey or sugar (sweet version)

Chef Notes

  • Dough should be soft but not sticky.

  • Resting helps create better layers and softness.

  • Always cook on medium heat for crispy layers.

Pro Tips for Perfect Layered Paratha

  • Use lukewarm water for soft dough.

  • Add ghee instead of oil for richer taste.

  • Rest dough at least 20 minutes.

  • Do not over-roll — thick layers stay flakier.

  • Cook slowly for best crispiness.

Servings

  • 1 recipe = 8 layered parathas

  • Serves 4 people (2 parathas per person)

Nutritional Information (Per 1 Paratha – Approx.)

  • Calories: 190–220 kcal

  • Carbohydrates: 30 g

  • Protein: 5 g

  • Fat: 7 g

  • Fiber: 4 g

  • Sodium: 120 mg

(Values may vary based on oil/ghee quantity)

Health Benefits

  • Provides energy from whole wheat

  • Good source of fiber for digestion

  • Keeps you full for longer

  • Supports daily calorie needs

  • Homemade version is healthier than store-bought

Frequently Asked Questions (Q & A)

Q1: Can I make layered paratha without ghee?

Yes! You can use vegetable oil or olive oil for a healthier option.

Q2: Why are my paratha layers not visible?

  • Dough may be too stiff

  • Not enough oil between folds

  • Over-rolling flattens layers

Q3: Can I freeze layered paratha?

Yes. Half-cook them, cool, stack with parchment paper, and freeze for up to 1 month.

Q4: How do I reheat paratha?

Reheat on a hot pan for 1–2 minutes on each side.

Q5: Can I make it multigrain or gluten-free?

Yes! Use multigrain flour or gluten-free flour blends.

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