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recipe by Saveur

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

The foundation for this common Indian flatbread is the same dough that is used for chapati—atta, or durum wheat flour mixed with water. The key difference, which creates the paratha's signature layers, is rolling and folding the dough in a triangle. The chewy flatbread is then dry-cooked in a skillet until puffy and golden.

Inspired by:

recipe updated Oct 8, 2019


  • Durum wheat flour icon
    Durum wheat flour
    4¼ cups (about 520g)
  • Water icon
    1.25 cups (300ml)
  • Ghee icon
    as needed


  • kCook icon Pastry brush
  • kCook icon Rolling pin
  • kCook icon Skillet pan
  • kCook icon Large cast iron skillet
  • kCook icon Work surface
  • kCook icon Large mixing bowl

Step preview

  1. Add durum wheat flour and water to a clean large mixing bowl
  2. Mix until dough forms
  3. Knead briefly until smooth
  4. Form into balls
  5. Roll in durum wheat flour
  6. Roll out until 1/8" (5mm) thick
  7. Brush with ghee
  8. Fold
  9. Roll out gently until 1/8" (5mm) thick
  10. Cook dough in large cast iron skillet
  11. Serve
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