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Crispy Flaky Paratha Flatbread Recipe Easy Step by Step for Buttery Layers

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This recipe delivers crispy, flaky paratha flatbreads with buttery layers, perfect for breakfast, lunch, or snacks. Easy to make with simple ingredients and a layering technique that creates bakery-quality texture.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon salt
  • ¾ cup (180ml) warm water
  • 6 tablespoons (85g) unsalted butter, softened
  • Vegetable oil or melted butter for cooking
  • Optional: ½ teaspoon ajwain seeds or cumin seeds
  • Optional: Up to 50% whole wheat flour to replace all-purpose flour

Instructions

  1. In a large bowl, combine 2 cups (250g) all-purpose flour and 1 teaspoon salt. Stir until evenly distributed.
  2. Slowly pour about ¾ cup (180ml) warm water into the flour, mixing until a rough dough forms. It should be soft but not sticky.
  3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add water or flour as needed to adjust consistency.
  4. Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes.
  5. Divide the dough into 6 equal balls (about 70g each). Roll one ball into a thin circle about 7-8 inches (20 cm) in diameter.
  6. Spread about 1 tablespoon of softened unsalted butter evenly over the rolled dough using a pastry brush or fingers.
  7. Fold the circle into half, then into a triangle or square shape. Roll out gently again to about 6-7 inches (15-18 cm) thickness without pressing out the butter.
  8. Heat a skillet over medium-high heat. Place the rolled paratha on the hot griddle and cook for 1-2 minutes until bubbles form and the underside has golden spots. Flip it over.
  9. Brush or drizzle a little oil or melted butter on the cooked side, then flip again. Cook for another 1-2 minutes, applying oil on the other side as well. Press gently with a spatula to encourage puffing.
  10. Remove the paratha when golden and crispy. Place on a plate lined with paper towels to absorb excess oil.
  11. Repeat with remaining dough balls, resting dough again if it tightens.

Notes

Resting the dough is essential for tender, flaky layers. Use softened butter, not melted, for best layering. Cook on medium-high heat to avoid greasiness or burning. Reheat parathas on a skillet with a little butter or oil to restore crispiness. For dairy-free, substitute butter with coconut oil or vegan butter.

Nutrition

Keywords: paratha, flatbread, crispy paratha, flaky paratha, buttery flatbread, Indian bread, easy paratha recipe

Find it online: https://emmaoven.com/crispy-flaky-paratha-flatbread-recipe-easy-step-by-step-for-buttery-layers/