Crispy, pan-fried Indian flatbread (paratha) ready in 35 minutes! My version of paratha is made with multigrain flour (chapati flour), flax and hemp seeds.


Step 1

To make the dough, use a stand mixer or do this by hand. Combine the dry ingredients with water.

Step 2

Increase the speed gradually, and scrape the sides of the bowl periodically. Mix at medium/high speed for about 5 mins.

Step 3

Divide the soft paratha dough into six equally-sized balls on a surface dusted with flour.

 Step 4

Dust flour on your surface and coat a ball of dough. Then, roll it out. Add additional flour to prevent it from sticking to your surface.

Step 5

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.

Step 6

Roll the paratha into a cylinder shape. And twist it to create a swirl. This swirl technique gives layers for added crispiness.

Step 7

Next, coat the dough with flour and prepare for rolling. Roll it out on a dusted surface using a rolling pin. Dust with flour as needed.

Step 8

Preheat a frying pan or tava over medium-high heat, then place the rolled-out dough onto the pan. Cook for a few minutes, and when you notice bubbles, add oil.

Step 9

Flip the paratha gently and cook it for a few minutes. While cooking, use a spatula to press and rotate the paratha.

Step 10

After one side of the paratha turns golden, flip it over and use a spatula to press and rotate it.

Rich in dietary fibre

Nutrition facts per paratha

Source of iron

Source of protein


Total time



6 parathas

35 minutes

33 g