Plain parantha is a delicious and versatile flatbread that is easy to make and perfect for any meal of the day. Give it a try and experience the wonderful flavor and texture of this classic Indian dish! (step-by-step-recipe)
About Plain Parantha:
Plain layered paratha is a popular breakfast dish in India and can be served with a variety of sides like curd, pickles, or sliced fruit. It’s a quick and easy breakfast option that can be made ahead of time and reheated when needed.
This plain is made by rolling out layers of dough and then cooking them on a griddle with a bit of oil or ghee until they are golden brown.
The dough for plain layered paratha is typically made with wheat flour, water, and a bit of salt.
Whole wheat parathas are higher in fiber and nutrients.
Plain layered paratha is a versatile flatbread that can be enjoyed on its own, with a bit of butter or ghee, or as an accompaniment to a wide range of curries, dals, and other Indian dishes.
From tangy chutneys to creamy raitas, my blog features a range of mouth-watering accompaniments that are sure to take your paratha experience to the next level.”
You can try some of the best chutney and raita that go well with parathas like Tamarind chutney, Mooli Raita, Bhindi Raita
Why You Should Make This Recipe?
- Delicious and versatile: Plain paratha is a flavorful and versatile flatbread that can be enjoyed on its own or with a wide range of dishes. The layers of the paratha give it a unique texture and flavor that make it a great accompaniment to spicy or savory dishes.
- Easy to make: Making plain paratha is relatively easy, and requires only a few simple ingredients like flour, water, and salt. Once you’ve mastered the technique of rolling out the dough and layering it with oil or ghee, you can make a batch of parathas in no time.
- Affordable: Plain paratha is a budget-friendly option, as it doesn’t require any expensive or hard-to-find ingredients. It’s a great way to feed a crowd.
- Great lunch packing option: Plain paratha can be a great lunch packing option! It’s easy to make, can be made ahead of time, and is portable, making it a convenient option for packing a lunch to take to work or school.
- Healthier than some other types of bread: Plain paratha is a healthier option than some other types of bread like white bread or rolls. It’s lower in calories and fat and can be made even healthier by using whole wheat flour instead of all-purpose flour.
Here are some pro tips to keep in mind while making plain paratha also called saada paratha:
- Use good quality flour: To make the perfect plain paratha, it’s important to use good quality wheat flour. Traditional plain paratha is made with whole wheat flour, which gives it a nutty flavor and chewy texture. You can also use all-purpose flour or a combination of both.
- Knead the dough well: Properly kneading the dough is key to making soft and pliable plain parathas. Knead the dough for at least 5-10 minutes until it’s smooth and elastic. This helps to activate the gluten in the flour and makes it easier to roll out the dough.
- Roll out the dough thinly and evenly: The key to getting the layers in the plain paratha is to roll out the dough thinly and evenly.
- Cook the paratha on a hot griddle: To get a crispy and golden-brown crust on the paratha, it’s important to cook it on a hot griddle. Heat the griddle over medium-high heat and then cook the paratha on both sides until it’s golden brown and crispy.
- Brush the paratha with butter or ghee: Once the plain paratha is cooked, brush it with butter or ghee to add flavor and moisture. This helps to keep the paratha soft and prevents it from becoming dry.
- Rest the dough: After kneading the dough, it’s important to let it rest for at least 15-20 minutes. This allows the gluten in the flour to relax, making it easier to roll out the dough and preventing it from shrinking while cooking.
- Serve hot: Plain paratha tastes best when served hot and fresh off the griddle. If you’re serving it as part of a meal, try to time it so that it’s still warm when you serve it.
Looking for some more recipes like this?
Check out some more Indian Flatbread Recipes:
Makke ki Roti – Easiest Method to Roll Makki ki Roti
How to Make Rice Flour Roti Recipe – Chawal ke Aate ki Roti
Recipe of Bhatura – How to Make Bhatura at Home
Basic Ingredients Used to Make Plain Paratha:
The basic ingredients used to make plain paratha are all essential for creating the right texture, flavor, and appearance of the paratha. The quantity of the ingredients may vary depending on the recipe and the number of parathas you want to make.
- Wheat flour (atta): It is the primary ingredient for making parathas. Atta is rich in gluten, which helps to create a stretchy and elastic dough that can be rolled thin without breaking.
- Water: Water is added to the flour to form the dough. The amount of water required depends on the type of flour and the humidity in the environment.
- Salt: Salt adds flavor to the dough.
- Oil or ghee: Oil or ghee is used for cooking the parathas. It helps to prevent the parathas from sticking to the pan and also adds flavor.
- 2 cups Whole Wheat Flour
- 1/2 tsp Salt
- Water to knead
- Oil as needed
- To make a plain layered paratha, start by mixing together the wheat flour, salt, and water in a bowl until it forms a smooth dough.
- Knead the dough for a few minutes until it is soft and pliable, and then cover it with a damp cloth and let it rest for at least 30 minutes.
- After the dough has rested, divide it into small balls . Take a ball sized dough on a rolling board and start rolling with a rolling pin in small roti shape. Follow the steps as shown in pictures.
- Brush the surface with oil or ghee, and then fold the circle in half. Brush the folded surface with oil or ghee again, and then fold it in half again to form a small triangle.
- Roll out the triangle into a thin layer, and then cook it on a hot griddle or tawa for a minute or two on each side until it is golden brown and crispy. Repeat the process with the remaining dough balls until you have a stack of delicious plain layered parathas ready to serve.
- Plain layered paratha is a versatile flatbread that can be enjoyed on its own, with a bit of butter or ghee, or as an accompaniment to a wide range of curries, dals, and other Indian dishes.
Frequently Asked Questions about Plain Paratha:
What is plain paratha?
Plain paratha is a type of flatbread from the Indian subcontinent made by layering the dough with oil or ghee and then folding and rolling it out to create flaky layers when cooked on a hot griddle.
How is plain paratha different from other types of paratha?
Plain paratha is a simple version of paratha that is made with just flour, oil, salt, and water. Other types of paratha can be stuffed with vegetables, meat, or cheese.
What is the best way to serve plain paratha?
Plain paratha can be served with a variety of dishes, including curries, chutneys, pickles, or yogurt. It can also be eaten on its own as a snack or meal, along with a cup of chai, milk or coffee.
Can I freeze plain paratha?
Yes, plain paratha can be frozen for later use. Simply wrap the parathas in plastic wrap or aluminum foil and store them in the freezer. To reheat, cook them on a hot griddle or in a microwave. But I would advise making fresh and serving fresh.
Can I make plain paratha without oil or ghee?
While oil or ghee is typically used to layer the dough and create the flaky texture of plain paratha, it is possible to make it without these ingredients. However, the paratha may not be as crispy or flavorful as the traditional version.
My Recommended Product:
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You Might Also Want to Try:
“Be sure to check out some of the delicious side dishes I’ve mentioned that go perfectly with paratha!
Aloo Methi Recipe
Pyaz Wale Karele ki Sabzi Recipe
Dry Aloo Palak Recipe
Crispy Kundru Fry Recipe
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