A paratha is a layered Indian bread. They are slightly lighter than chapatis and just as easy to make.
Makes: 6 parathas
  • 100 g (3½ oz) chapatti ata or wholemeal flour
  • 100 g (3½ oz) plain flour
  • 2 tsp ghee or butter or margarine
  • 100 ml (4 fl oz) water
  • Pinch salt
  • Melted ghee or butter for brushing.
  1. Mix the ingredients together to make a soft dough.
  2. Knead for 2 minutes, and leave to rest for 5 minutes.
  3. Cut the dough into 6 pieces. Form each piece into a ball, press into a disc and roll out on a floured surface.
  4. Brush the surface of the paratha with ghee. Sprinkle on some flour. Make a cut from the centre off the paratha to the edge. Roll the paratha up into a cone.
  5. Press the top of the cone into the base and form into a disc. Roll the dough into a disc once more.
  6. Cook the paratha for a minute on each side on a hot surface (tava or frying pan).
Like many flatbreads these are best served warm.

You can freeze the dough or the cooked parathas in case you can't eat 6 at once. Separate the parathas with plastic film before you put the in the freezer.
Recipe by The Bread Kitchen at