Paratha is a bread that accompanies Indian dishes that resembles a tortilla. Paratha can be made plain or may have spices kneaded into the dough.






Serve with Permjit’s Chicken CurryRaitaSpiced Rice

Serves 10-12 Paratha


  • 2 ½ cups wheat flour (wheat flour may be softened (OR may substitute 1 1/2 cups wheat flour and 1 cup white flour.)
  • ¾ c cold water

Heat a tortilla pan over medium heat.

In a large bowl add ingredients together to make a soft, but slightly sticky, dough mass. Break pieces of dough off the size of tennis balls (for smaller Paratha use golf ball size dough pieces).

Knead dough until soft but slightly sticky.

Flatten and roll into a circular disk with a thickness of a dime.

Roll out dough until thin as a coin.

Place dough disk onto hot pan and allow to cook about 1 minute per side, until slightly brown or toasted. Air pockets will appear and may even become pillow like if left on the heat. Remove and place into a basket to keep warm. Repeat cooking instruction until completed.

Place dough onto heated pan to quickly fry Paratha