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+ servings
layered triangle paratha bread

Soft triangle paratha

layered flat breads to mop up the creamy gravies.
Prep Time 20 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Dish, Traditional
Cuisine Autumn, Indian, Spring, Summer, Vegan, Vegetarian, Winter
Servings 20 pieces


for the dough

  • 2 cups whole wheat flour
  • 1/4 tsp salt
  • 1.5 cups drinking water

for layering

  • 2-3 tbsp whole wheat flour
  • 2-3 tbsp ghee / clarified butter ( use coconut oil if vegan)

for dusting

  • 1 cup whole wheat flour


  • Into a large mixing bowl sift in the wholewheat flour and the salt.
  • Add half a cup of water and mix it well.
  • Add a few tbsp of water at a time and keep kneading the dough till it becomes soft and pliable.
  • Cover with a moist kitchen towel and leave the dough for 7 to 10 minutes.
  • Make lime sized balls of the dough. Based on your hand size you will get about 20 balls out of this dough.
  • Dust a board and rolling pin with flour and place a ball of dough and roll it out into a small circle. Use a bit of dusting of flour to prevent sticking each time.
    rolling parathas
  • Smear a thin layer of ghee on this circle and sprinkle a bit of whole wheat flour on it.
  • Now fold in the edges to make a small triangle.
    traingle paratha
  • Roll out this triangle into a thinner one, about 2mm thick.
  • Save the rolled out ones with parchment paper layers between them.
  • Heat a flat griddle ( pan) on medium heat and place a rolled out paratha on it.
    cooking paratha
  • When the heated side becomes a bit blistered flip it over and gently press the edges with a flat turner.
    paratha flat breads
  • Once the paratha puffs up and had slight brown blisters on it, it is cooked.
  • Remove from heat and place on a serving plate lined with a clean dry kitchen towel. This helps to remove the steam that makes the parathas soggy.
  • Serve the parathas hot with gravies of your choice.
    Indian dinner with triangle paratha and curries


Tips to test if the dough is right. 

Initially, the dough will be sticky and as you knead it, the gluten will add to the stretchability and thereby become less sticky. If the dough remains highly sticky, you may have added a bit of excess water. Adjust it by using a tbsp or two of the whole wheat flour. once you roll the dough into a ball and punch a small hole with your knuckles, it will spring back, this is the best test to see if your dough is ready. 
Tried this recipe?Let us know how it was!