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Wholewheat Paratha or known in Bangladesh, as ‘Atta Porotha’ is a very loved accompaniment to many meals. It is a thin round bread, which is enjoyed with all different delicacies from chutneys, curries to kebabs. Also, this bread is appropriate to serve at all meal times, be it dinner or breakfast, and could even serve as an appetizer.

Ps. I am devouring one while I am writing here, they taste so good when served hot!! 🙂

Pictures of what I am eating now! Hmmm! How I love food!!

Image of Paratha roll

Paratha rolled with kebab and made into a wrap


1 cup whole-wheat flour

3 to 4 teaspoon of oil

½ cup dry flour

½ cup warm water (approx)

Pinch of salt


Take the flour and salt in a bowl and mix it well.

Build into a volcano shape, and make a whole in the middle. Slowly add in the warm water

Mix the water well, and knead into a soft dough. (Before kneading lightly grease the surface with some oil)

Image of Paratha dough

Paratha dough

Knead the dough until it is soft, and doesn’t stick to your hands any more.

Now cover the dough with a damp cloth and let it rest for 30 minutes.

Take the dough and divide into 5 equal parts, each the size of golf balls.


Start by rolling the dough into small round thin circles . Approx 3 inch diameter, then sprinkle some oil on the dough and fold it in half, and add another drop or two of oil and fold that into half again. It should be like a triangle now.

Oil the dough, set it aside and repeat the process with the rest.

Lightly flour the surface and roll out each piece into bigger circles. Roll it in flour, if it starts to stick.

Image of  Dough rolled out properly

Dough rolled out properly

Lightly oil a griddle pan and fry the paratha on both sides, for a few minutes until they are done. (you should see brown spots appear everywhere)