Paratha cravings? Same. But here’s the thing—I wanted that crispy, flaky goodness without the deep-fried heaviness. Not because I’m a dietitian. But because I love a good paratha, and I also love feeling energized after I eat, not like I need a nap.

A decorative basket of flatbread (paratha) - with one ripped in half stacked on top of one another.
With flax and hemp seeds in the mix, every bite brings fiber, healthy fats, and a little extra plant-powered protein to your plate. Who said comfort food can’t nourish you too?

Paratha Love, Reinvented

I grew up on parathas like nobody’s business. Along with roti, they were a staple—warm, flaky, and always making their way onto our plates. It’s also the first Desi thing I ever learned to make, standing beside Nani and Ma, rolling out dough with flour-dusted hands while they worked their magic at the stove. There’s something about the ritual of making paratha—the kneading, the rolling, the sizzle in the pan—that feels like home.

And now? It’s the kids’ favorite too, especially with Eggplant Curry and Chole Chana Masala. But as much as I love keeping the tradition alive, I wanted to give it a little refresh. Enter my Crispy Multigrain Paratha—all the comfort, none of the deep-frying. It’s made with chapati flour (atta), ground flax seeds, hemp seeds, and sunflower oil for a perfectly crisp, nourishing flatbread that’s just as good for dipping as it is for rolling up and devouring straight from the pan.

Close up of Indian flatbread (paratha) with one ripped in half and folded.

The Power Pair: Flax & Atta

Flax Seeds – Must Be Ground
Flax seeds aren’t just a nutrition boost—they help bind the dough while adding fiber and omega-3s. But here’s the key: they must be ground. Whole flax seeds pass through your system without unlocking their benefits, while ground flax blends seamlessly, helping create that perfect pliable dough.

Atta (Chapati Flour) – Never All-Purpose
For a true paratha experience, atta is non-negotiable. This finely milled whole wheat flour gives the dough its elasticity and soft chew—something all-purpose flour just can’t match.

Food ingredients (flour, seeds, water, salt and oil) in bowls and ramekins on a yellow straw mat.

How to Make my Multigrain Paratha

A hand holding a jug pouring water into a stand mixer bowl.
Paratha dough is all about the feel. Whether you’re using a stand mixer or going old-school with your hands, you’re looking for a dough that’s soft, pliable, and just slightly tacky—not dry or sticky.
Close up of dough mixing with a stand mixer attachment.
To keep flour from puffing out of the bowl, I start slow and gradually increase the speed—your kitchen (and your clothes) will thank you. I use a stand mixer, pause occasionally to scrape down the sides to ensure everything is evenly incorporated.
Hands kneading dough on a white surface.
Working by hand? Plan for a little extra kneading—go beyond 5 minutes to develop the perfect elasticity for a soft, pliable dough.
Six balls of dough on a white surface.
Atta absorbs water differently based on climate and brand, so if my dough feels stiff, I add water a teaspoon at a time until it’s just right. A well-hydrated dough means a softer, crispier paratha.
Hand holding a ball of dough coated in flour with a bowl of flour close by.
I lightly dust your surface with flour and coat the dough ball just enough to prevent sticking—but I don’t overdo it. Too much flour can make the paratha dry and tough instead of soft and crispy.
A hand sprinkling flour on a circular rolled-out dough with a rolling pin close by.
Then I roll out the dough evenly, adding just enough flour to keep it from sticking. A light dusting is all I need to maintain that balance between pliability and crispness.
Hand holding a spoon drizzling oil on rolled-out circular dough with a rolling pin close by.
A little oil goes a long way! Just 1 teaspoon is all I use to create that signature crisp without the excess grease.
Hand sprinkling flour on a circular rolled-out dough.
That extra sprinkle of flour over the oiled paratha isn’t just for show—it creates delicate, crisp layers as the dough cooks. The oil prevents the layers from sealing together, while the flour helps separate them.
Hands rolling out dough into a long worm-like shape.
Over the years, I have noticed that for the best results gentle, even pressure is best when rolling. You want to avoid pressing out all the air pockets—those little pockets help create light, flaky layers.
Hands holding a long worm-shaped dough and creating a swirl.
Yes, I roll it long! That’s because the longer you roll before twisting into a swirl, the more delicate, flaky layers you’ll create.
Hands finishing a swirl made of dough.
A tight, well-twisted coil locks in those air pockets, giving you that crispy-on-the-outside, soft-on-the-inside perfection.
A hand sprinkling flour on a round flat dough.
A dusting of flour ensures your paratha rolls out smoothly, keeping those beautiful layers intact.
Hands holding a rolling pin and rolling out dough.
Think of rolling like a tennis shot—as you press forward, the dough rotates naturally. This simultaneous roll-and-rotate motion keeps the shape round and ensures even thickness
Hand sprinkling flour on a circular-shaped rolled-out dough.
There’s no hard and fast rule for when to add flour—it all depends on your atta. Sprinkle as needed while rolling to prevent sticking, but keep it light so the dough stays soft.
A spoon of oil added to uncooked flatbread in a pan.
Your pan or tava should be hot enough that the dough starts to bubble within seconds—this means the heat is working its magic.
Hands holding uncooked flatbread with oil and flipping it over in a pan.
If the pan is too cool, the paratha will turn dense instead of crisp. Once you see bubbles forming, that’s your cue to add just 1 teaspoon of oil.
A metal spatula pressing flatbread in a pan.
Flipping isn’t just about cooking both sides—it’s about maximizing crispness.
A hand holding a metal spatula pressing flatbread (paratha) in a pan.
As the paratha cooks, gently press and rotate it with a spatula to ensure even browning and help those flaky layers develop.
A hand holding a folded half of Indian flatbread - paratha in the colourful basket.

The complete recipe with ingredient amounts can be found in the recipe card at the bottom of this post.

A decorative basket of flatbread (paratha) - with one ripped in half stacked on top of one another. There is a rolling pin and dough in the background.

Tried this Indian flatbread? Let’s hear it! Drop a comment, leave a rating, or snap a pic and tag me @DesiliciousRD on Instagram. Because if there’s one thing better than making paratha, it’s seeing yours in action—golden, flaky, and ready to be devoured!

Desi~liciously Yours, Shahzadi

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A decorative basket of flatbread (paratha) - with one ripped in half stacked on top of one another. There is a rolling pin and dough in the background.
5 stars (1 review)

Get the Recipe:

Crispy Multigrain Paratha (Indian Flatbread)

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 6 parathas
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Paratha cravings? Same. But here’s the thing—I wanted that crispy, flaky goodness without the deep-fried heaviness. Not because I’m a dietitian. But because I love a good paratha, and I also love feeling energized after I eat, not like I need a nap.

Video

Ingredients
  

  • 2½ cups multigrain flour, chapati flour, atta
  • ¼ cup flax seeds, ground, or use flaxmeal
  • 2 tbsp hemp seeds, hulled
  • ½ tbsp salt
  • 1 ¼ cup water, tap
  • 4 tbsp sunflower oil, 2 tbsp for dough and 2 tbsp for frying
  • flour, for dusting

Equipment

  • 1 stand mixer use dough hook attachment

Instructions
 

  • To make paratha dough, you can use a stand mixer or knead the dough by hand. Combine the dry ingredients with salt and water. Mix the ingredients at medium/high speed for approximately 5 minutes. Remember to scrape the sides of the bowl a few times to mix the ingredients well.
  • After the flour has transformed into a smooth and soft dough, divide it into six equal portions and place them on a floured surface.
  • Use some flour to sprinkle on your surface and then use it to roll one ball into a small circle (8-inch diameter). You will need to use more flour as you roll it out.
  • Add 1 tsp of oil to the rolled-out paratha and use your hand to spread evenly.
  • Then dust with flour and prepare for rolling.
  • Roll the dough into a cylinder shape and twist it to create a swirl.
  • Next, cover the entire swirl of dough with flour, and on a floured surface, roll it out using a rolling pin. Remember to sprinkle flour on the dough as you roll to prevent it from sticking to the surface. Roll until you achieve an 8-inch diameter.
  • Preheat a frying pan or tava over medium-high heat, and carefully place the rolled-out dough onto the pan or tava. Cook for a few minutes. When you notice air bubbles forming, add 1 tsp of oil.
  • Flip the dough gently and cook it for a few minutes. While it cooks, use a spatula to press and rotate the paratha.
  • After one side of the paratha turns golden, flip it. Use a spatula to press and rotate the paratha. This ensures the other side also becomes golden and crispy. Remove from the heat and enjoy.

Notes

Substitution don’t

  • Regular all-purpose white flour won’t give you the same texture and flavour as an authentic paratha, so be sure to use chapati flour. You can find this type of flour in most South Asian supermarkets.

Add-ins and pairings

  • Experiment with spices and herbs like cumin, coriander powder, ajwain and kasuri methi for flavour.
  • Enjoy your warm parathas with some raita, pickle or curd or a spicy curry or tandoori chicken.

Nutrition Information:

Calories: 332kcal (17%)Carbohydrates: 37g (12%)Protein: 10g (20%)Fat: 16g (25%)Saturated Fat: 2g (10%)Polyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 588mg (25%)Potassium: 57mg (2%)Fiber: 4g (16%)Sugar: 1g (1%)Vitamin A: 26IU (1%)Vitamin C: 1mg (1%)Calcium: 27mg (3%)Iron: 1mg (6%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Indian, pakistani, South Asian
Course: Side, Snack
Author: Shahzadi Devje
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.