Plain Paratha Recipe | How To Make Plain Paratha | Plain Paratha With Step By Step Photos | Plain Parante Recipe

Today's recipe is a Basic/How To's recipe, How To Make Plain Paratha. Plain Paratha is nothing but a Indian flat bread made with loads of ghee or butter for layering. I am planning to post this Basic Recipe for way long time and finally made it today. I make this Plain Paratha for kids breakfast and lunch box along with some sabzi. Paratha/Parante are so flavorful and tasty by itself and a simple raita or pickle or whipped butter is more than enough.

You can make Plain Paratha in different shapes - Round Paratha, Triangle Paratha and Square Paratha. I am sharing all the shapes here in this recipe with detailed step wise pictures. I used whole wheat flour/Atta for making paratha, but you can also use combo of All purpose flour/Maida and Wheat Flour.

Plain Paratha Recipe

Prep Time : 20 Minutes | Cook Time : 15-20 Minutes

Recipe Category : Main Course | Recipe Cuisine : Indian

Makes 4 Paratha

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Ingredients

1. Wheat Flour    1 cup + 1/4 cup (for dusting and layering)
2. Salt    a pinch (optional)
3. Water   as needed(to make dough)
4. Ghee   3 tbsp or as needed

Method
Take a wide bowl, add flour, salt and mix well and using water knead it to a smooth dough.

Lastly add 1/2 tsp of oil and knead for another 1-2 minutes, cover the dough and keep aside and let it rest for at least 15-20 minutes.

After resting time, again knead the dough for another minute and divide the dough in to 4 equal portion and make it to a big round balls .
Round Plain Paratha : 
Using a flat firm surface(counter top/chapathi rolling board),take one ball dust with dry wheat flour and roll to 3-4" diameter using rolling pin.

After that add a tsp of ghee, sprinkle some flour and spread the ghee-flour all over the rolled roti.

Now start rolling from one end to a complete roll and then fold the dough from one rolled end to a round shape where the one end get tucked into the center.

After that dip the round shaped dough in the flour and roll it to a 7 or 8" round paratha(like how we roll for chapathi)

Repeat the same for rest of the dough.

Heat a tawa or griddle in medium high heat and when it is hot, drizzle some ghee over the hot griddle and place a rolled paratha and cook on both sides until it is done with nice golden brown spots all over it. Use ghee or butter while cooking the paratha.

For Triangle Paratha : 

To the same dough, Using a flat firm surface(counter top/chapathi rolling board),take one ball dust with dry wheat flour and roll to 5" diameter using rolling pin.

After that add a tsp of ghee, sprinkle some flour and spread the ghee-flour all over the rolled roti.

Now fold it over in half and again apply ghee to the semi-circle, sprinkle some flour.

Fold it over again into a triangle shape.

Then sprinkle some flour over the traingle and surface roll it to a thick paratha, retaining the triangle shape.

Heat a tawa or griddle in medium high heat and when it is hot, drizzle some ghee over the hot griddle and place a rolled paratha and cook on both sides until it is done with nice golden brown spots all over it. Use ghee or butter while cooking the paratha.

For Square Paratha :

To the same dough, Using a flat firm surface(counter top/chapathi rolling board),take one ball dust with dry wheat flour and roll to 5" diameter using rolling pin.

To the rolled round flat disc, apply ghee or softened butter along with some flour, and then fold one side half way, then overlap the other side to the edge of the first folded side. Then do the same with the remaining two sides to form a square shape.(see pic below)

Pat with dry flour and roll out to a square shape and dust flour as need while rolling.

Then Heat a tawa or griddle in medium high heat and when it is hot, drizzle some ghee over the hot griddle and place a rolled paratha and cook on both sides until it is done with nice golden brown spots all over it. Use ghee or butter while cooking the paratha.
Notes:
You can also use butter, if so use melted butter or softened butter. I prefer softened butter or butter at room temperature, so that it will be easy for rolling without much mess.
With 1 cup(standard measurement cup), you will get only 4 parathas.