16th May 2021

Wheat Flour Tawa Parathas

Wheat Flour Tawa Parathas

Wheat Flour Tawa Parathas are perfect for a tea time or breakfast snack. They are like the Wheat Flour Chapatis (click here) but have a couple of more steps involved. They turn out flakier, crispier and flavourful because of the ghee. Perfect for dipping in tea or coffee or rolled with a fried egg in between. You can also use oil instead of the ghee.

Yield: 9 to 10

Prep. Time: 15 Mins. + Standing

Cooking Time: 30 Mins.


[ Standard Measure : 1 cup = 250 ml ]

  • Atta [Wheat Flour] – 3 cups + some more
  • Ghee (melted) – as needed (optional, check notes)
  • Oil – 1 tbsp.
  • Salt – 1 ½ tsp.

Step 1:     Take the flour in a stand mixer bowl and add the salt and mix. Then attach the dough hook and add water a little by little (from 325 to 375 ml) and knead at a low speed till a soft, not too sticky dough is formed (you can knead by hand too).

Step 2:     Add the oil and continue kneading for another 2 minutes. The dough should be smooth and very soft to touch. Dimples should form when you touch against it with your fingers. Cover and leave aside for 30 minutes to an hour (follow the same steps as 1 and 2 also, if kneading by hand).

Step 3:     Divide the dough into 9 to 10 equal portions and roll each portion into a ball (depends on the size and thickness of the paratha you want).

Step 4:     Take some dry flour in a bowl. Take a rolling board and rolling pin. Take a ball of dough and dip in the dry flour and press to flatten. Then take the flattened dough ball on your rolling board and press to flatten with you fingers and then roll to form a circle. Then apply ½ to 1 tsp. of ghee, evenly, all over its surface and the roll and then coil it up to form a circle as shown in the pictures. Do this for all the dough balls and keep aside.

Step 5:     When all done, heat a tawa or a griddle. Take one of the rolled balls, dip in the dry flour and roll out into an even circular disc (Rolling should be done from the centre towards the outside. The edges should be thinner than the centre).

Step 6:     Place the paratha on the hot griddle. When you see bubbles forming, on the top turn it over and lower the heat. Apply some ghee on this side and continue cooking whilst turning it over ever few seconds till well roasted.

Do the above for all the balls of dough. Serve hot to enjoy the crispiness and flakiness.


  • You can use oil instead of ghee for application on the parathas.

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