Breakfast Paratha
Pakistani-Indian flaky flatbread — best with eggs, yogurt, or pickle for breakfast. The layered dough creates flaky pull-apart texture.
Prep Time
10 min
Cook Time
14 min
Servings
6
Calories
332 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Flour3 cups
- Butter½ cup
- Salt1 ½ tsp
- Yogurt¾ cup
- Black Pepper¾ tsp
- Cooking Oil1 ½
- Garlic4 ½ cloves
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Flour3 cups
- Butter0.5 cup
- Salt1.5 tsp
- Yogurt0.75 cup
- Black Pepper0.75 tsp
- Cooking Oil1.5
- Garlic4.5 cloves
Instructions
- 1
Make dough: combine 2 cups whole wheat flour, ½ teaspoon salt, 1 tablespoon oil, ¾ cup warm water. Knead 5 minutes. Rest 30 minutes.
- 2
Divide into 6 balls. Roll one ball into a 6-inch circle.
- 3
Brush with ghee. Make a single cut from center to edge. Roll into a cone, then press into a flat round ball (the layers create flakiness).
- 4
Sprinkle with flour, roll into a 7-inch round. Roll evenly.
- 5
Heat a heavy skillet over medium-high. Cook paratha 2 minutes per side, then brush with ghee and cook another minute per side until deep golden with crispy spots.
- 6
Repeat with remaining dough. Serve hot with: fried eggs, yogurt, pickle, butter, or curry. Hot chai on the side.
Watch how to make Breakfast Paratha
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💡 Expert Tips
- 1.Rest the dough.
- 2.Cone technique creates layers.
- 3.Roll evenly.
- 4.Ghee brush at the end.
🔬 Why It Works
Paratha succeeds because the cone-and-flatten technique creates layered dough that puffs into flaky pull-apart texture when cooked. Ghee brushing creates crispy spots. The combination is essential South Asian breakfast bread.
Frequently Asked Questions
Plain or stuffed?▾
Whole wheat or all-purpose?▾
Best with what?▾
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