Paratha is a type of Indian flat bread which literally means “layers of cooked flour”. It came from the words “parat” which means layer and “atta” which means flour. This bread is the most popular bread in the Indian cuisine, commonly it consists of wheat flour, ghee or oil which is layered and pan fried.
The paratha was first seen in the ancient Punjab region in northern India and eastern Pakistan then it became popular all India and Pakistan. It is then brought to Malaysia, Mauritius and Singapore by Indian immigrants, it is where roti canai and roti prata have evolved from.
A very versatile bread which can be consumed plain or with filling that is either savoury or sweet. It can also be consumed with curries which work really well specially with that butter chicken pictured above.
1 1/2 cup high grade
1/2 tsp salt
1 tbsp Ghee + extra for brushing layers and frying
1/2 cup ice cold water
- Sift flour and salt together.
- Place flour mixture in food processor and add ghee. Process until it looks like crumbles
- Remove from food processor and knead to make a dough adding water 1 tablespoon at a time.
- Make a large ball, place in a container and cover with cling wrap. Let it rest for at least an hour.
- In a floured board, divide the dough into 3 parts then using a rolling pin make a really long rectangle, brush top of rectangle with small amount of ghee. Now stating on the longer edge start rolling to form a rope, pick up the rope from one end and start coiling until it forms a small circle. Brush top again of circle with ghee then flatten it with a rolling pin, it should be thick as a coin. Do it for the remaining dough.
- In a heavy non-stick pan place one flattened dough and cook in medium heat until lightly brown. Now turn on the other side and cook until lightly brown (like picture above)
- Serve with your favourite curry.
I have never had paratha (I always order naans), but it’s not the first time I see them on the web and not the first time I want to make them!
Bravo for making these. I love roti canai, the paratha would go well with that creamy butter chicken.
These sound superb! I only know roti and dhalpouri – can’t wait to to paratha.
They look like a thick tortilla, but with the Ghee probably have a richer flavor.
wow this looks really good, is it similar to naan? I’ve never made that either, but would love to make some with a nice garlicky filling!
I wanted to let you know how interesting your blog is. It is like the united nations of recipes.
Those look perfect.
Looks beautiful! I love naan, it’s what I order most of the time. I’ll have to order paratha next time!
How can we Malaysians don’t know roti canai, the easiest breakfast available anywhere, nicely served with the curry.
How do you get it so beautifully flaky ?? I can imagine that with a good curry YUM.
Nice photo, looks delicious and flaky! Do you know if the paranthas served in Malaysian or elsewhere outside of the Indian subcontinent are different in any way?
I am not 100% sure but I think they might be as it is also prepared by Indians.
We spell it as prata here in Singapore and Malaysia and I love them though they are such sinful treat.