Plain Parathas

These are made with plain unleavened flour and fried in butter and or oil.

A great accompaniment with fried eggs, any curries or with sweetened yoghurt for breakfast.


  • 4 cups chapatti flour (ground wheat flour)
  • 1 tsp salt
  • 2 tbs oil
  • Water for kneading (approx 1.5 cups)
  • Melted butter and oil mixture for frying (keep in a bowl)
  • Dry chapatti flour (in a flat plate)


  1. Put the flour in a bowl, add the oil and salt, mix wih a spoon and add half cup water at a time to make a medium soft dough. Keep aside for 30mins, then knead again until pliable. Put aside for 2 hours.
  2. Make dough balls approximately 3in round until all dough is used up, keep in a tray.
  3. Heat a griddle or non-stick frying pan to a medium heat. Roll out one dough ball until 6in round forms, baste with oil mixture, make into a long thin roll (like a Swiss roll), then coil into a round and set aside.
  4. Roll out again like a chapatti, (you may need to dip dough balls in dry flour to ensure they don’t stick when rolling out) lift and place on the hot griddle, cook for 30 seconds, paint over generously with oil and turn over. Fry both sides until golden brown and crisp.
  5. Remove into a serve plate and eat hot.


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About Me

I am Sabiha Khokhar, born in Kenya now living in London – a busy working mother, wife, published author and passionate cook. Despite having many interests in life, my greatest joy is FOOD!

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