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Flaky Layered Paratha

Vijaya Selvaraju

This Indian flatbread is light, flaky, easy to make and super addictive.

Flaky Layered Paratha


  • 2 cups all-purpose flour, plus more for sprinkling

  • 1 teaspoon salt

  • 1/2 teaspoon sugar

  • 1/2 cup water

  • Canola/vegetable oil


  1. In a bowl, mix together flour, salt and sugar. Slowly add water, and continue mixing until a soft and slightly wet dough forms. Remove from bowl and knead for 5 to 7 minutes to develop gluten.

  2. Form dough into a ball, and grease with a little bit of oil before returning it the bowl and covering it with a damp cloth. Allow to rest for 30 minutes.

  3. Cut off a tennis-ball-sized piece of dough and place on a counter that has been slightly greased with oil. Dribble a little bit of oil over the dough, flatten it, and begin to stretch it out with the palms of your hands or a rolling pin. If you find the dough gets a bit sticky, add a little more oil and continue to stretch until the dough is very thin and almost transparent.

  4. Dribble a little more oil over the surface of the stretched dough and sprinkle a teaspoon of flour over the top. Spread the flour over the dough.

  5. Begin to pleat the dough lengthwise so that it looks like an accordion. Coil pleated dough to form a circle. Repeat with remaining balls of dough and allow to rest for 20 minutes.

  6. Gently press down on pleated dough to flatten, using a rolling pin if needed.

  7. Add 2 teaspoons of oil to a frying pan on medium-high heat and cook paratha on each side for 2 to 3 minutes until golden and crispy. Serve hot!

Flaky Layered Paratha




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- Whenever I travel, I love to hit up the street food scene and this is no exception in India. In fact, when I was there recently, I had to go and get these hot, beautiful parathas. They're a flatbread that are made on an open grill and they are so, so delicious. In fact, I think I could eat probably 10 of these in one sitting. Let me show you how to make them. My dough for the paratha is already prepped and all that it took was a little bit of flour, salt, sugar and water and the most important part of making a paratha dough is letting it rest because the longer it rests, the more pliable it becomes. So I'm just gonna take off a chunk of the dough and I love using a pastry cutter like this because it makes it so easy and then you wanna work on either a metal surface or a marble surface like this because that'll help us spread out the dough. A little bit of oil to grease the surface and now we're gonna have fun with the dough. So it's a matter of stretching it out. So you can use a rolling pin if you like or your hands. I'm gonna do a little bit of both and you really want this dough to become paper thin. The thinner it becomes, the lighter and flakier the pastry will be when we cook it up. So keep working at it, stretch it out, pull it out on all different directions and notice as I pull it out how it's not resisting and bouncing back. That's because we let the dough rest. Amazing, so we've got the dough nice and thin. There are little tears here and there but that's not a big deal because we're gonna pleat it and we won't see it anyways. Okay, so here's a little secret. In order to keep the layers distinct and to get that nice texture in the paratha, you wanna sprinkle the surface with a little bit of white flour. Again, stretch it out a little bit and now we're gonna pleat the dough. So I'm just gonna fold it in one way and then pick it up and fold it back the other and this begins to form the layers. So the reason why I'm folding this dough like an accordion is to create all the layers so that when we bite into the paratha or tear it open, you can see all those lovely layers on the inside and that makes for a very, very light flatbread. So I'm just gonna stretch this out a little bit. It's nice and pleated and we're just gonna coil this around on itself. Oh my gosh, my mom would be so proud of me right now. And at this point, all you're gonna do is just gently press down on the dough and you can take a rolling pin to it at this point if you like and stretch it out. Now, our first paratha is ready to fry up. So I'm just heating my pan to medium high heat and once this hits the pan, it's gonna get nice and golden and crunchy on both sides. Okay, so this is ready to fry. In it goes. And this is just gonna take about a couple of minutes on each side until it gets nice and crispy and delicious and brown. Ooh, yes, getting nice and golden brown. Exactly what I want. Alright, let's give it a flip and see what it looks like on the other side. Oh yes, exactly what I'm looking for. Nice and golden and crispy and we're gonna continue cooking it on the other side while I stretch out this dough. Let me check on this one. Perfect, we're gonna set it to the side. Ooh, amazing. So when I have paratha, my mom usually makes it at home and she makes it with chicken curry and it's the perfect combination. Dunking the crispy paratha into the curry, it's so, so good. This is about to finish up but I'm kind of impatient. I wanna try it right now so let's do it. I think you guys are like me, right? Can't wait for the food. So check this out, look at all those layers. Amazing. Mm. What's not to love? Pan-fried crispy dough. It's tender on the inside with all those beautiful layers and nice and crispy and golden on the outside. I could eat these all day. Parathas, super simple to make at home.

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