Parota (parota) | Flaky Indian Flatbread

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Parota, a crispy, layered Indian flatbread, is a unique treat that just wants to be torn apart with your fingers, dipped in a spicy curry, and then popped into your mouth!

Flaky parathas stacked on clay plates with pulses and vegetables.
Index

What is paratha?

A paratha (“parota” in South India) is a rolled flat bread with multiple crispy layers. Think puff pastry transformed into a soft, flavorful flatbread. Parotta is commonly eaten in India, Pakistan, Bangladesh and Nepal, with some variations.

North Indian Lachcha Paratha (meaning coiled paratha) or Khasta Paratha (Crispy Paratha) is made from whole wheat flour. South Indian parathas, also coiled, are made from fine flour.

A paratha is unleavened and is not stuffed, as an aloo paratha or a gobi paratha would be. But what makes this simple paratha with no stuffing as endearing and decadent as it is its delicious, flaky layer and rich, buttery flavor.

Getting these coils and layers just right involves a bit of trickery, but I simplified the process enough that even a kid could make it with great results. This vegan paratha is definitely ghee free. What we’ll use instead is melted vegan butter for the same delicious taste and richness.

Why you will love this recipe

  • Crispy, buttery and delicious. This paratha has many delightful layers. The outer layers are crunchy and flaky and the inner layers are tender and buttery-soft. Cultured vegan butter adds a delightful, buttery flavor.
  • Quick and relatively easy recipe. This flatbread recipe goes from start to finish in under an hour even if you’re new to the process. Remember that there is a learning curve with any Indian flatbread, like roti or vegan naan, and you may not get perfect results the first time. But you will definitely get better every time you make these.
  • A few ingredients. You only need a few pantry ingredients for this recipe, including flour and vegan butter.
  • Everyone is friendly. Kids and adults will love this recipe. And it’s vegetarian, soy-free and nut-free.

material

  • All-purpose flour (or flour). If you want to make a healthier version, substitute durum whole wheat flour or all-purpose flour for flour. The paratha will not be as crispy, but will be delicious.
  • Neutral oil. Use any unflavored vegetable oil, including sunflower oil, safflower oil, grape seed oil, and avocado oil.
  • Vegan butter. You can use my recipe for homemade vegan butter or use store bought. You can use just oil but vegan butter will give you the flakiest parathas.

How to make parathas

Oil dripping on the dough in the bowl.

Mix flour and salt in a bowl. Mix the oil in the dough.

Mix oil with flour in a bowl.

Mix the oil quickly so that the oil drops spread throughout the dough.

Mix in a bowl.

Add water a little at a time and knead until a smooth, pliable dough is formed. Place in bowl, cover and set aside for at least 30 minutes.

Prepared paratha dough for rolling on dough surface.

Turn the rested dough onto a floured surface and dust a rolling pin with flour.

Roll out the parota dough and sprinkle with butter and flour.

Roll the dough into a rectangle about 14 inches long and 12 inches wide. Brush with melted butter and sprinkle with some flour.

The paratha dough is being folded for the first time.

Working along the short edge, lift the dough and fold it over on itself, then repeat on the other side, making three distinct layers.

Folding the paratha dough.

Brush the folded dough with butter, sprinkle with flour and then fold into thirds again.

Partha dough after folding.

Roll the folded dough again into a rectangle about 14 inches long and 13 inches wide.

After the second roll, fold the dough.

Brush the edges with butter and sprinkle with flour.

Dough rolled into cylinders.

Starting from the short side, roll the dough into a tight cylinder.

Dough rolled into cylinders.

Bald at the seams…

Cut paratha dough on a wooden board.

…then cut the cylinder into 12 equal pieces.

Cut the rolled dough outs on the wooden board.

You should have rolls that look like these, with all the layers we created clearly visible.

Rolling on a wooden board.

Flour the surface very lightly if necessary and make a paratha about five inches in diameter.

Parotta placed on the griddle for frying.

Heat a non-stick griddle or cast-iron griddle over medium-high heat. Place paratha on it and let it cook till it starts bubbling.

Fry the parathas to golden-brown perfection in a cast iron fryer.

Flip and brush with some vegan butter. When the underside turns golden brown, flip again and cook the other side. Brush on some more butter if desired.

Crush the napkin-wrapped parathas by hand.

As soon as the paratha comes out of the oven, wrap it in a kitchen towel. Once all the parathas are cooked, remove them from the towel and crush them between your palms.

After grinding paratha is separated into layers.

This step helps separate the layers and makes the parathas soft. Serve the paratha immediately.

Flaky paratha or earthenware paratha.

Tips for success

  • If, when rolling out the dough, you find that it springs back quickly, let the dough stand for 5-10 minutes so that it rests and relaxes before you try to roll again.
  • Don’t make the parathas too thin – you risk flattening the layers.
  • Do not lean on the rolling pin while rolling the paratha. Let your wrists work. This will prevent you from putting too much pressure on the parathas while rolling.
  • Parota dough can be prepared two days in advance. Store in the refrigerator in an airtight container. Let the dough stand at room temperature for an hour before working with it.

Serving advice

Storage instructions

  • Keep in fridge: Cooked parathas should be refrigerated for up to four days.
  • freeze: Freeze the parathas in a freezer-safe bag or airtight container for up to four months.
  • Reheat: Reheat the parathas in a hot pan until warm and soft again.

More delicious Indian flatbreads

Stacked parathas on a clay plate with pulses and vegetables in the background.

Love this paratha recipe? Check out more Indian vegan recipes at Holy Cow Vegan!

Pile the parathas in a clay dish with pulses and vegetables.

paratha

Parota or paratha, a crunchy Indian flatbread, is a unique dish that begs to be torn apart with your fingers, dipped in a spicy curry and then shoved into your mouth.

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Recipe review

Course: the bread

Recipe: Indian

Diet: Vegan, vegetarian

Serving: 12 paratha

Calories: 136kcal

Author: Vaishali · Holy Cow Vegan

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instructions

  • Mix flour and salt in a bowl. Pour oil over the dough. Mix the oil quickly so that the oil drops spread throughout the dough.

  • Add water a little at a time and knead until a smooth, pliable dough is formed. Place in bowl, cover and set aside for at least 30 minutes.

  • Turn the rested dough onto a floured surface and dust a rolling pin with flour.

  • Roll the dough into a rectangle about 14 inches long and 12 inches wide. Brush with melted butter and sprinkle with some flour.

  • Working along the short edge, lift the dough and fold it over on itself, then repeat on the other side, making three distinct layers.

  • Brush the folded dough with butter, sprinkle with flour and then fold into thirds again.

  • Roll the folded dough again into a rectangle about 14 inches long and 13 inches wide. Brush the edges with butter and sprinkle with flour.

  • Starting from the short side, roll the dough into a tight cylinder. Cut the cylinder into 12 equal pieces.

  • Flour the surface very lightly if necessary and roll out a paratha about five inches in diameter.

  • Heat a non-stick griddle or cast-iron griddle over medium-high heat. Place paratha on it and let it cook till it starts bubbling.

  • Flip and brush with some vegan butter. When the underside turns golden-brown, flip again and cook on the other side. Brush on some more butter if desired.

  • As soon as the paratha comes out of the oven, wrap it in a kitchen towel. Once all the parathas are cooked, remove them from the towel and crush them between your palms. This step helps separate the layers and makes the parathas soft. Serve the paratha immediately.

Recipe notes

Tips for success

  • If, when rolling out the dough, you find that it springs back quickly, let the dough stand for 5-10 minutes so that it rests and relaxes before you try to roll again.
  • Don’t make the parathas too thin – you risk flattening the layers.
  • Do not lean on the rolling pin while rolling the paratha. Let your wrists work. This will prevent you from putting too much pressure on the parathas while rolling.
  • Parota dough can be prepared two days in advance. Store in the refrigerator in an airtight container. Let the dough stand at room temperature for an hour before working with it.

Storage advice

  • Keep in fridge: Cooked parathas should be refrigerated for up to four days.
  • freeze: Freeze the parathas in a freezer-safe bag or airtight container for up to four months.
  • Reheat: Reheat the parathas in a hot pan until warm and soft again.

nutrition

Worship: 1paratha | Calories: 136kcal | Sugars: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fats: 2g | Monounsaturated fats: 4g | Trans fats: 1g | Sodium: 240mg | Potassium: 24mg | Fiber: 1g | Sugar: 0.1g | Calcium: 3mg | Iron: 1mg

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