Flaky Paratha  (2 of 13)

Crispy, delicious, Indulgent, show-stopping, perfect. If you’ve never had paratha before, than its about time you give it a try. Paratha is an Indian bread that is served with just about anything. I eat my paratha with honey and whipped cream because its just so yummy!! If you really want to go over you can add berries or chocolate and turn this into a dessert.

This is the kind of breakfast that I usually make a whole bunch of and throw them in the freezer and than thaw them as needed. My family loves eating it on the weekends.

Flaky Paratha  (3 of 13)

The dough for this recipe is similar to  croissant dough but the stretching process is a bit different. The trick to the dough is that you want it to relax so that it can stretch easily without ripping.

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Boy that looks delicious! this is my favorite part. make sure you get an even layer of butter on each piece. I stretch my dough by hand because it makes the paratha flakier but you can definitely use a roller!

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Flaky Paratha  (12 of 13)

Flaky Paratha  (1 of 13)

3.50 from 4 votes

Flaky Paratha


  • 1 1/2 cup unbleached all purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon oil
  • 1/2 cup lukewarm water
  • 1/2 cup butter
  • Frozen whipped cream, Optional
  • Honey, Optional


  • In a bowl mix the flour, salt, and oil. Add about 1/2 cup of water to make dough add remaining water as needed to make smooth and flexible dough. Knead the dough on a lightly greased surface. Cover the dough and keep aside for at least 15 minutes.
  • Knead the dough again and divide into 6 equal parts.
  • Spread about 1/2 tablespoon of butter onto each piece and roll out. Now fold the parts on top of each other and let rest for about 5 minutes so that it can relax.
  • Roll out each piece and place one by one on a hot pan. DO NOT grease the pan because the paratha is already greased.
  • Leave each paratha on medium heat for 2 minutes and flip and allow to cook for another minute.
  • remove form heat and top with frozen whipped cream and honey.
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  1. This looks amazing but the steps/photos are not clear to me. The third step you roll out (or stretch out by hand) to a super thin sheet and then fold on top of itself. Do you fold on top of itself back to the size it was when dough was divided into 6 equal parts? And is it best to roll out in step 4 by hand or roller or does it not make a difference during this step? And at what step is it possible to freeze for later?

  2. Hi Deb,

    Thank you for your nice comment. Your website looks amazing. I love the sweet potato cakes!


  3. Hi there! I’m just popping over from the DIY Sunday Showcase Link Party. This bread looks so unusual and delicious, and I can see how it pairs it with different flavors to get sweet and savory. Yummmm! I have pinned, liked and tweeted, and g+-ed. I would love it if you would drop by my site at http://www.kneadedcreations.com for a short visit! I will look forward to seeing you there! Deb @ Kneaded Creations.