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overhead shot of plain paratha in ceramic plate
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5 from 3 votes

Paratha Recipe- Atta Parantha

Paratha recipe- Atta paratha is the most basic form of Indian parathas or paranthas. It is made with whole wheat flour, salt, oil and cooked with ghee or oil. These are made without any stuffing. It tastes delicious with a pickle, curd or some curry. You can serve these for breakfast or even lunch and dinner.
Here is my detailed recipe of paratha with step by step photos. This is a fool proof recipe that beginners can make with ease. Here I have used vegan butter so this is a vegan recipe too.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Breakfast
Cuisine: Indian
Keyword: paratha, paratha recipe
Servings: 10
Calories: 105kcal
Author: Harini


  • 2 cups whole wheat flour
  • 1 teaspoon oil
  • 1/2 teaspoon Salt
  • Water 1 cup to 1.25 cups
  • 2 tablespoons butter I used vegan butter
  • Oil or ghee to fry paratha I used oil


Making dough

  • Combine 2 cups whole wheat flour or atta, 1/2 teaspoon salt and 1 teaspoon oil in a wide mixing bowl. Mix thoroughly with a spoon. Oil is optional.
    whole wheat flour, salt, oil in a mixing bowl
  • Now to make paratha dough, slowly add water. Quantity of water usually depends on the quality of the flour. Start with 3/4 cup water and add up to 1 or 1.25 cups as required. I usually add 1 cup + 2 tablespoons water for 2 cups wheat flour.
    water added
  • Mix water well with the flour using fingers. Once all the water is mixed with the flour you can start kneading the paratha dough.
    plain paratha dough ready to knead
  • Knead the dough very well for 10 minutes until the dough becomes soft and pliable. You can add some water if needed while kneading but do not add a lot. The dough will become soft as you knead. Cover with a damp kitchen towel and set the paratha dough aside for 15-20 minutes.
    kneaded paratha dough

Rolling the dough.

  • Divide the dough into 9-10 equal parts and roll them into smooth balls first.
    paratha dough balls
  • Dust a working surface with some loose flour. Place a dough ball and roll it over the flour.
    dough ball ready to be rolled
  • Flatten it into a disc first with your hands.
    dough ball flattened to disc
  • Now using a rolling pin roll the dough into a thin circle of 4 or 5 inches diameter.
    dough rolled into 5 inches diameter circle
  • Smear melted butter or ghee or oil all over it. Now you can sprinkle some dry flour to keep the layers intact while cooking but it is optional.
    ghee smeared all over rolled paratha
  • Fold the edges towards the center as seen in the picture.
    making square shaped paratha
  • Again bring the edges to the center to form a square paratha.
    square shaped paratha ready to be rolled
  • Now with a rolling pin roll this into a thin paratha without disturbing the layers or shape. Slowly roll from each side to maintain the square shape. Place it on a plate.
    rolled square paratha ready to fry

Cooking Paratha

  • Heat a cast iron skillet or tawa or flat frying pan over high flame. Once the tawa is hot place a rolled paratha over it. In few seconds it will dry out and some bubbles will appear all over.
    cooking plain paratha
  • Now flip the paratha gently using a spatula. The paratha will puff up layers will begin to separate. Add oil or ghee only after both sides have cooked well. Once the parantha turns golden brown and edges are well cooked remove from flame.
    making plain paratha at home


  1. Resting the dough is important for soft parathas.
  2. Stack the prepared parathas so that they stay soft.


Serving: 9parathas | Calories: 105kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 137mg | Potassium: 88mg | Fiber: 3g | Sugar: 1g | Vitamin A: 72IU | Calcium: 9mg | Iron: 1mg