Plain Paratha | Chapati

This post may contain affiliate links. Please read our disclosure policy.

Parathas or Chapatis are a staple in Indian cuisine, loved for their simple yet delicious taste and easy preparation. These flatbreads, made with whole wheat flour, are a favorite in many households due to their comforting flavor and versatility. Crafting them at home is a straightforward process that begins with making a soft dough by hand. Once shaped and flattened, the dough is folded multiple times to create layers, resulting in a crispy exterior and a soft, flaky interior.

This classic paratha recipe holds a special place in my kitchen, especially when I’m cooking up rich gravy dishes like Paneer Butter Masala, Chana Masala, Dal Makhani, or Shahi Paneer. The layers of the paratha add a satisfying texture that pairs perfectly with these flavorful mains.

But Chapatis aren’t just for curries – they’re also delicious on their own or paired with a comforting cup of tea. I often enjoy snacking on parathas with a dollop of Mango Pickle or other condiments like fruit jam. Their simplicity and versatility make them a beloved favorite in Indian households, bringing comfort and satisfaction with every bite.

Ingredients

whole wheat flour, Water, ghee or oil, Salt.

Recipe Instructions

Prepare the Dough:

• In a large mixing bowl, add 2 cups of whole wheat flour and a pinch of salt.

• Gradually pour water into the bowl while kneading the flour with your hands.

• Continue kneading until the flour comes together to form a rough dough.

• If the dough feels too dry, add a little more water, a tablespoon at a time, until it reaches a soft and pliable consistency.

• Knead the dough on a clean, floured surface for about 5-7 minutes until it becomes smooth and elastic.

• Once kneaded, cover the dough with a damp cloth or plastic wrap and let it rest for 15-20 minutes. This resting period allows the gluten to relax, making it easier to roll out the dough later.

Divide and Roll:

• After resting, uncover the dough and knead it briefly to remove any air bubbles.

• Divide the dough into equal-sized balls, roughly the size of golf balls.

• Take one ball of dough and flatten it slightly with your hands.

• Dust the flattened dough ball with flour and place it on a clean, floured surface.

• Using a rolling pin, roll out the dough into a thin, round disc, rotating it occasionally to ensure even thickness.

• If the dough sticks to the surface or rolling pin, sprinkle more flour as needed to prevent sticking.

Layer with Ghee:

• Once the dough is rolled out, spread a thin layer of ghee or oil evenly over the surface of the dough using a brush or your fingertips.
• This step adds flavor and helps keep the parathas moist during cooking.

Fold and Roll Again:

• Fold the dough over itself to form a semi-circle.
• Then, fold it again to create a triangular shape.
• Gently roll out the triangular dough into a larger triangle, maintaining an even thickness throughout.
• Take care not to press too hard while rolling to avoid tearing the dough.

Cook the Parathas/Chapati:

• Heat a skillet or tawa over medium heat until hot.
• Carefully transfer the rolled-out paratha onto the hot skillet.
• Cook the paratha for about 1-2 minutes on one side until small bubbles start to appear on the surface.
• Flip the paratha using a spatula and cook for another 1-2 minutes on the other side until golden brown spots appear.
• Brush the surface of the paratha with ghee or oil while cooking to enhance flavor and prevent it from drying out.
• Continue cooking the remaining dough balls in the same manner, stacking the cooked parathas on a plate and covering them with a clean kitchen towel to keep them warm.

Serve:

• Once all the parathas are cooked, transfer them to a serving plate.

Serving Suggestions

• Enjoy plain Parathas or Chapatis with classic accompaniments like butter, yogurt, or pickles.
• Pair them with a variety of curries such as Butter chicken, Chana Masala, Navratan Korma or Bhindi Masala for a complete meal.

• They also make a delicious breakfast option when served with scrambled eggs or egg omelet or even chai.

Tips and Tricks

• For softer parathas, use milk while kneading the dough.
• Adding a little ghee or oil to the dough and while cooking enhances the flavor and texture.
• Don’t skip the resting time for the dough, as it allows the gluten to relax and makes rolling easier.
• Adjust the thickness of the parathas according to your preference, but thinner parathas tend to cook more evenly.
• If you prefer a flakier texture, you can layer the parathas by brushing them with ghee or oil and folding them multiple times before rolling them out.
• Experiment with different fillings such as mashed potatoes, paneer, or minced vegetables to create stuffed parathas.
• To make gluten-free parathas, you can use a combination of gluten-free flours such as chickpea flour (besan) or rice flour along with a binding agent like xanthan gum.

• You can make and refrigerate or freeze the dough for future use. You can refrigerate the dough for upto 4-5 days, while freeze the dough for upto a month. Just thaw the required amount of dough in the fridge for about 12-14 hours.
• Alternatively the parathas can be refrigerated and frozen for the same duration. To heat up, directly place the paratha on the hot tawa and flip to warm it.

FAQs

Q: Can I use all-purpose flour instead of whole wheat flour?

A: While whole wheat flour is traditionally used for plain parathas, you can substitute all-purpose flour if needed. However, the texture and flavor may vary slightly.

Q: How do I store leftover parathas?

A: Plain parathas can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them on a skillet or microwave before serving.

Q: Can I freeze plain parathas for later use?

A: Yes, you can freeze plain parathas for up to a month. Stack the cooked parathas with parchment paper in between to prevent sticking, then wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer-safe bag or container. To reheat, thaw them in the refrigerator overnight and then heat them on a skillet or microwave until warmed through.

Q: What can I do if my parathas turn out too dry?

A: If your parathas turn out too dry, you can brush them with a little ghee or butter after cooking to add moisture and flavor. Alternatively, serve them with a side of yogurt or raita to balance out the dryness.

Q: How do I prevent my parathas from becoming too crispy?

A: To prevent your parathas from becoming too crispy, avoid rolling the dough too thin, as thicker parathas tend to stay softer and more tender.

Other Recipes