Plain Paratha (Simple Jeera Paratha) Recipe (with Step by Step Photos)

Plain Paratha (Parantha) is yummy triangle shaped Indian flat-bread made of whole-wheat flour. There are various types of parathas that one can prepare e.g with filling of aloo, gobi, paneer, etc. However, it’s the basic plain parantha that rules the roost. If you are a novice cook, then detailed directions and exact measurements of ingredients given in this recipe will help you make it like a pro and if you are a cooking expert, then you will be amazed at how addition of cumin seeds simply transforms the taste of it.

How to Make Parat Jeera Paratha

1¼ cup Wheat Flour (for dough) + 1/2 cup (for rolling)
1 teaspoon Cumin Seeds
2 teaspoons Oil + for shallow frying
1/2 cup Water (or as needed)
Salt to taste
Butter, for serving


  1. step-1
    Mix 1¼ cup wheat flour, cumin seeds, 1 teaspoon oil and salt in a medium size bowl to prepare a dough.
  2. step-2
    Add water in small incremental quantity (1 or 2 tablespoons at a time, total approx. 1/2 cup but change it as required) and knead the smooth and soft dough like chapati dough. Grease its surface with 1 teaspoon oil and cover it. Keep it aside for 10 minutes to let it settle at room temperature.
  3. step-3
    Divide it into 6 equal parts and give each part a round shape (like small ball). Take one dough ball, flatten it like pattie by pressing it between your palms or against roti making board. Take 1/2 cup dry wheat flour in a plate. Coat the pattie with dry wheat flour (dry flour coating will prevent it from sticking to rolling pin and board).
  4. step-4
    Put dough pattie on roti making board (chakla) and roll it out like very thick small roti using rolling pin (circle of approx. 4-5 inch diameter).
  5. step-5
    Spread few drops of oil and dust flour on top surface and fold it into half-circle. Again, spread few drops of oil and dust flour on it and again fold into a triangle shaped layered pattie.
  6. step-6
    Coat it with dry flour and roll it out into triangle paratha having approx 6 inch long sides. Also, it should be thicker than phulka roti but thinner than tandoori roti/naan.
  7. step-7
    Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles start to rise on the surface, flip it and reduce flame to low.
  8. step-8
    Spread 1/2 teaspoon oil evenly on the surface and cook on low flame for approx 30-40 seconds.
  9. step-9
    Flip it again and spread 1/2 teaspoon oil evenly on another side. Press it with spatula and cook over medium flame for 30-40 seconds. Repeat flip-press-cook process until golden brown spots appear on both sides. (do not spread oil in subsequent flip-press-cook process. Based on the size of gas burner you have, it may be required to flip 1 to 3 times to cook properly. You should look out for evenly spread golden brown spots on both sides to determine if it’s cooked or not.)
  10. l_step
    Take it away from heat and transfer to a plate. Spread butter as per your liking. Follow the same process for remaining dough balls. Serve it with curd and pickle or with paneer do pyaza.
Tips and Variations:

  • If you are learning and making it for the first time, then we suggest to make circular shaped parathas rather than triangular shaped because rolling our former one is bit easier than later one. The dough making and cooking process remain same.
  • Use only maida (all purpose flour) or equal amount of maida and wheat flour for variation.
  • To make softer Indian paranthas, either use milk instead of water or add 1-tablespoon curd while preparing dough.
Taste: Salty
Serving Ideas: Shallow fried Punjabi paratha is a classic Indian flat-bread that can be served with almost all Indian curries. However the most popular combinations are with shahi paneer or dal fry and green chutney. Serve it with pickle and tea for breakfast.

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Sep 12, 2017 by Jane Mudaly
Good Day

Do one use boiling water or cold water to make dough.

Kind Regards

Response: Hello Jane, use normal water (at room temperature) to bind the dough.

Jan 21, 2016 by Dhiren Sinha
Your site has very detailed structure of every recipe and that's very good. Keep up the good work.

Jan 20, 2016 by Naomi
Looks delicious. My Indian friend like to eat it and I really like it so I am gonna ask my mom to make one but is it baked? Because I don't have an oven.

Response: No, it is not baked. You just need a griddle or pan (tava) to cook the paratha.

Jan 03, 2016 by Revathi
Great dear. I was cursing myself for not seeing your site all these days.

View More Comments
Dec 10, 2015 by Phyllis
Hi. I've made this just now and it came out hard and crispy on the surface but the inside is soft and chewy. How can I make the surface chewy and soft as well?

Thank you =)

Response: Shallow fry (roast) paratha over medium flame to make the surface soft and chewy and don't forget to heat the tava before shallow frying. Keep cooked paratha in a container to keep them soft from outside.

Sep 02, 2015 by Nandana
Excellent recipe. Thanks.

Aug 04, 2015 by Heidi
I made these tonight and they came out PERFECT! I have tried to parathas for YEARS and these were the first time I'm happy with them. Thanks for the recipe, I've bookmarked it and will look at others soon.

Response: Thank you Heidi.

Apr 01, 2015 by Meenakshi
My parathas are looking very dry after 5 minutes. Please suggest, how I can fix it?

Response: Hi Meenakshi, follow the below mentioned tips to keep the parathas soft for longer duration after cooking.

1. Bind the soft dough and let it rest for at-least 15-20 minutes before making parathas.
2. Shallow fry them over medium flame to keep them soft after cooking.
3. After cooking, immediately put them in a casserole (roti container) and cover with a lid or place them in a plate and cover with another plate to prevent drying. The steam from cooked paratha helps to keep them soft. Do not keep them open after cooking.

Mar 01, 2015 by Kavya patel
Good work. Can you tell me how to bake cakes?

Response: Thanks Kavya. We will post the cake recipes very soon on our website.

Feb 28, 2015 by Dan
For additional flavor, grind the cumin seeds a little. It releases the flavor.

Aug 29, 2014 by Mary Blackledge Corroo
I've made this recipe twice now this week. The results were delicious both times! I'm not sure what a paratha is supposed to be like since I have never had one. For example, how chewy it should be, etc. At any rate, I'm having fun with this recipe. The cumin seeds are a nice touch too. Even my 3 year old likes the seeds! Thanks for sharing this yummy recipe. I will make these again and again!

Response: Hi Mary, thanks for writing the review. Paratha should be soft and mild chewy and generally served with tea in the breakfast or with curry in the dinner. You can also add any fresh green herbs (chopped) like cilantro (coriander leaves), spinach, basil, etc. for variation.