Parathas or layered Parathas (also known as Lacha Parathas) are Indian flatbreads that are traditionally made with wheat flour and are typically served for breakfast, lunch or dinner all over India. Parathas are prepared by layering and rolling dough that is cooked with ghee (clarified butter) on a hot Tawa (griddle).

What are Parathas?

Parathas are soft and flaky flatbreads that are enjoyed with curries, eggs, yogurt, achar (pickle) and even jam accompanied by a hot cup of Indian chai or coffee. The layers in the Parathas are what makes the taste so flaky and delicious.

Parathas are prepared by forming a dough of flour, salt, oil using water till a soft dough is formed, and then rolled out like bread. I typically add Ajwain (caraway seeds) in my plain paranthas but you can skip them if you don’t like the test of ajwain.

Once you know how to prepare a basic plain paratha, you can then start experimenting with stuffed parathas. You can stuff your parathas with anything you like but Aloo Parathas (potato stuffing) and Gobhi Parathas (cauliflower stuffing) have always been my favorite. There are restaurants in India that serve over 100 varieties of stuffed parathas including nonvegetarian options.

Vegan Parathas

If you would like to prepare vegan parathas, simply replace the ghee with vegan butter.

Which flour do you use for Parathas?

Parathas are prepared using wheat flour, called Atta. You can typically find it in all Indian grocery stores. My favorite brand of Atta is the Laxmi brand as I have been using it for over 20 years and have never been disappointed.

Tips for Kneading Dough for Parathas

• Use good quality flour/atta for Parathas
• Work the dough slowly
• Do not add in all the water at once. Add in a little at a time, massage the dough and then add more
• Once the dough starts to come together, knead it for 5-7 minutes continually without adding any more water
• The more you knead the dough, the softer it will become as it will release gluten
• Once you have kneaded the dough, allow it to rest for at least 15-20 minutes before using it and by covering it with a damp paper towel
• After 20 minutes, knead the dough for a few more minutes till it is completely soft
• You can also save yourself time and knead the dough using the Ninja Mega Kitchen Set which comes with a blade for kneading dough

Gluten-Free Parathas?

I have never attempted to make gluten-free parathas but you can certainly try using Gluten-Free flour. You may have to add in extra oil for the moisture when kneading the dough.

Lacha Parathas

Lacha Parathas are “layered parathas” and are traditionally made using All Purpose Flour (Maida) but can also be prepared with whole wheat flour. The method that I am teaching you in this recipe can also be used for preparing lacha parathas.

What can you eat Parathas with?

Try Parathas with some of my recipes:

Dal Makhani

Palak Paneer Dhaba Style

Kadai Chicken

Goat Curry

Aloo Parathas