A paratha is a flaky multi-layered flatbread. Its often eaten in India as part of breakfast, but we eat them with curries for dinner.


  • 125g white bread flour
  • 125g wholemeal bread flour
  • 5g salt
  • Ghee


Mix together the flours and salt and add just enough water to form a stiff dough and kneed for a few minutes.

Divide the dough into 4 and roll each piece into a ball.

Flattening each ball as thinly as possible, with a rolling pin.

Spread a thin layer of ghee over the surface of the dough and sprinkle with a little flour.

Roll the dough up as tightly as possible to form a sausage shape and roll the sausage into a coil.

Leave to rest for 30 minutes.

Lightly dust your work surface with flour and flatten the dough out with a rolling pin to about 5mm.

Heat a little ghee in a frying pan and fry the breads for several minutes on each side until slightly puffed up and golden in colour. Serve immediately.

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