If you have been craving paratha, this classic version delivers everything you love about the original. The ghee-lacquered big brother of chapati — crisp, flaky and unapologetically rich. It is simple, honest cooking — the kind of dish Indian home kitchens have turned out for generations, and one you can master on the first try.
Why This Recipe Works
Chapati dough, ghee and a hot griddle do the heavy lifting here, so every ingredient has a job. Nothing is complicated and nothing is wasted — paratha is proof that a hot pan and a short list of good ingredients beat a long recipe every time.
A Note on Ingredients
Ghee is not optional here — it is what separates the flaky layers of a proper paratha from a dry roti. Fold, roll and repeat; the folds create the layers.
How to Make It, Step by Step
Roll chapati dough into balls, flatten, brush with ghee, fold and roll again to build layers. Cook the paratha on a hot griddle, spreading ghee on each side as it fries until crisp and golden.
Tips for the Best Results
- Seal the folded edges or the layers open while rolling.
- Medium heat — ghee should sizzle gently, not smoke.
- Serve at once; parathas lose their crispness standing.
Make Ahead and Storage
Serve immediately — they genuinely do not keep.
More Indian Recipes to Try
When you are ready for your next Indian project, browse all of our tested recipes or dig into our cooking guides. A great next step is our Stuffed Parathas — and for the background of the dish, this overview of paratha is worth a read.
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Featured photo: Vee Satayamas — CC BY 4.0, via Wikimedia Commons.
