How to Make the Perfect Indian Roti and Paratha

Making the perfect Indian roti and paratha at home is an art that combines simple ingredients with technique. This guide will cover step-by-step instructions to help you perfect these classic Indian staples.

Ingredients for Roti and Paratha

To make roti and paratha, you will need the following ingredients:

  • 2 cups of whole wheat flour (atta)
  • Water (as needed)
  • Salt (optional, to taste)
  • Ghee or oil (for paratha)
  • Additional flour (for dusting)

Steps to Make Perfect Roti

Follow these steps to create soft and delicious roti:

  1. Prepare the Dough: In a mixing bowl, combine whole wheat flour and salt (if using). Gradually add water and knead until you have a soft, pliable dough. Cover with a damp cloth and let it rest for 20-30 minutes.
  2. Divide the Dough: After resting, divide the dough into equal-sized balls, approximately the size of a golf ball.
  3. Roll the Roti: On a flat surface dusted with flour, take one dough ball and flatten it slightly. Using a rolling pin, roll it out evenly into a circle about 6–8 inches in diameter. Ensure it is not too thick or thin.
  4. Cook the Roti: Heat a tawa or flat pan over medium heat. Once hot, place the rolled roti on the tawa. Cook for about 30 seconds or until you see bubbles forming on the surface, then flip it over.
  5. Puffing the Roti: After flipping, cook for another 30 seconds. Gently press down the edges with a spatula or cloth to help it puff up. Flip it again and cook for a few more seconds until brown spots appear. Remove from heat and keep warm in a container.

Steps to Make Flaky Paratha

Parathas are a bit more indulgent than roti. Here’s how you can make flaky parathas:

  1. Prepare the Dough: Use the same method as for roti, but when kneading, add a tablespoon of ghee or oil to the flour for extra richness.
  2. Divide and Flatten: After the dough has rested, divide it into equal portions, and flatten each ball into a small disc.
  3. Apply Ghee: On a flat surface, take one disc and spread a thin layer of ghee or oil on top. Optionally, sprinkle some flour for added flakiness.
  4. Roll and Fold: Roll the disc into a bigger circle. Then, fold it into a semi-circle and roll again. Fold one more time to create a triangle shape or simply roll it back into a disc.
  5. Roll Again: Roll out the folded dough into a round paratha, ensuring it is not too thin or thick.
  6. Cook the Paratha: Heat a tawa over medium heat. Cook the paratha for about 1-2 minutes on one side. Flip and add ghee around the edges, pressing down gently until it becomes golden brown and crispy.
  7. Serve: Remove the paratha from the tawa and keep it warm in a container while you repeat for the remaining dough.

Serving Suggestions

Roti and paratha can be enjoyed with various dishes. Here are some serving suggestions:

  • Curries: Perfectly paired with lentil curry (dal) or vegetable curry.
  • Pickles: Serve with tangy pickles for an additional punch of flavor.
  • Yogurt: A side of yogurt or raita can provide a refreshing contrast.

Tips for Perfect Roti and Paratha

To achieve the best results:

  • Use high-quality whole wheat flour for better texture.
  • Resting the dough is crucial for softness