Tawa Paratha
A classic North Indian flatbread, layered with ghee and pan-fried on a tawa until golden and flaky. This simple, versatile bread is the perfect partner for any curry, dal, or sabzi.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl (parat), combine 2 cups of atta and 1 tsp of salt. Mix well.
- c.Add 1 tbsp of melted ghee to the flour. Rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
- d.Gradually add lukewarm water, a little at a time, and begin to knead. Continue kneading for 8-10 minutes to form a soft, smooth, and pliable dough. It should be firm but not sticky.
- e.Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft parathas.
- 2
Step 2
- a.Shape the Parathas (Triangle Method)
- b.After resting, knead the dough again for 1 minute.
- c.Divide the dough into 8 equal-sized balls (pedas).
- d.Take one dough ball and flatten it slightly. Dust it with dry atta and roll it into a circle about 4-5 inches in diameter.
- e.Spread about 1/2 tsp of ghee evenly over the surface of the rolled circle.
- f.Fold the circle in half to create a semi-circle. Spread another 1/2 tsp of ghee on the top surface of the semi-circle.
- g.Fold the semi-circle in half again to form a triangle.
- h.Gently press the triangle and dust it with dry atta. Roll it out evenly into a larger triangle, about 6-7 inches on each side and 1/8 inch thick. Avoid pressing too hard to preserve the layers.
- 3
Step 3
- a.Cook the Parathas
- b.Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
- c.Carefully place the rolled paratha onto the hot tawa. Cook for about 30-45 seconds, until you see small bubbles forming on the surface.
- d.Flip the paratha using a spatula. Let it cook on the other side for about 1 minute until light brown spots appear.
- e.Flip it again. Now, spread about 1/2 tsp of ghee on the top surface.
- f.Flip one last time. The ghee-coated side is now facing down. Gently press the paratha with the back of a spatula, especially around the edges, to encourage it to puff up and cook evenly.
- g.Spread another 1/2 tsp of ghee on the new top side. Cook for 30-45 seconds until both sides are golden brown and crispy.
- h.Remove the paratha from the tawa and place it in a casserole dish or a container lined with a cloth to keep it soft.
- 4
Step 4
- a.Serve
- b.Repeat the shaping and cooking process for all the remaining dough balls.
- c.Serve the hot Tawa Parathas immediately with your favorite curry, dal, yogurt, or pickle.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The secret to soft parathas is a well-kneaded and well-rested dough. Don't skip the resting time.
- 2Cook on medium-high heat. If the heat is too low, the parathas will become hard and chewy. If it's too high, they will burn before cooking through.
- 3Use minimal dry flour for dusting. Excess flour can burn on the tawa and make the parathas dry.
- 4To keep parathas soft for longer, stack them on top of each other in a hot-pot (casserole) or wrap them in a clean kitchen towel.
- 5For a flakier texture, you can lightly crush the cooked paratha between your palms (be careful as it will be hot).
Adapt it for your goals.
Masala Paratha
Add 1/2 tsp each of ajwain (carom seeds), red chili powder, and a pinch of turmeric to the flour while kneading the dough for a spiced version.
Lachha ParathaLachha Paratha
Instead of folding into a triangle, create pleats like a fan, roll it into a spiral, and then roll it out flat. This creates many more flaky layers.
Herb ParathaHerb Paratha
Mix finely chopped fresh herbs like cilantro, mint, or dried fenugreek leaves (kasuri methi) into the dough for added flavor.
Why this is on our healthy list.
Rich in Dietary Fiber
Made from whole wheat flour (atta), these parathas are a good source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Sustained Energy
The complex carbohydrates in whole wheat provide a steady release of energy, keeping you full and energized for longer periods compared to breads made with refined flour.
Frequently asked questions
This usually happens for two reasons: the dough was not kneaded enough or wasn't rested properly. A soft, pliable, and well-rested dough is key. Also, cooking on very low heat can dry out the paratha, making it hard.