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Flaky Roti Paratha

Flaky Roti Paratha

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I haven’t made Flaky Roti Paratha as some know it, in a while, that’s because it’s a little more effort than our South African Roti. Also this paratha has to be eaten straight out the pan.

Flaky Roti Paratha

It will lose it’s flakiness once is stands for a while. You can make them in advance if you really have to and reheat them but trust me it’s not the same.

The great thing about normal Roti is that it can be made ahead of time and heated up when it’s time to eat. It is soft and remains that way.

Parathas can also be re-heated but I just feel that it just doesn’t taste the same as eating a freshly made one. 

So if you have loads of time on your hands then you can have Flaky Roti Paratha for dinner tonight. Butter is great on everything and of course, this paratha is also totally delicious with loads of butter.

Okay, so I have updated my recipe because I found a few techniques that work better. My family also thought I was crazy for reducing the butter.

Guess what! I went butter crazy this time. I promise these flaky morsels of heaven are hard to resist but I tried.

My 20-year-old for once didn’t give me any tips on how to improve it…Lol! He is obsessed with this flaky paratha.

How to make Flaky Roti Paratha

Unlike the South African Roti this Flaky Paratha is made with fridge cold water. It is not boiled water, like you do for roti.  

Usually for 2 cups of flour you will need about 1 cup of water, slightly more some days and other days less. So please don’t add all your water at once.

Remember, I always talk about altitude, climate, weather. It all plays a role in the amount of liquid we need.

So as much as recipe developers would love to give you an exact amount it is difficult if you are following the recipe in another city or country. 


As you mix the dough you will get a feel for it. Yes, most doughs start out a little sticky but improves on kneading. This is a forgiving dough, you can add more flour if required, add more water if you need.

Unlike roti this one is not a fussy dough. Sounds like I am talking about my kids here…Lol! I absolutely love working with this dough, it is so soft and pliable.

Even when it’s being rolled out, it stretches easily and you can roll really thin without much hassles.

Rolling the dough

There are a few techniques to get the layers. I prefer the fan technique, you fold the dough like a fan. It’s easy for me.

The other technique is where you cut the dough into thin strips with a pizza cutter. Bring the strips together and roll into a circle. In fact this may be the easier technique. I’m just crazy.

Finally you can also make a slit in the dough, from the edge just until the middle of the circle and then roll into a circle. 

You can use whatever works for you. The dough must  be cold when rolling. Cold and Butter equals flaky, that’s why the dough needs to be refrigerated.

Try to roll it only on the one side. This sort of helps keep the layers intact. When frying you can brush with butter or you don’t have to. The choice is yours. 

If you’re looking for something a little different Dassana from Veg Recipes of India has some amazing parathas to try out.

More Indian Breads to try:

Dal Roti (South African Recipe)

Puri : South African Recipe

Soft Brown Roti

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5 from 1 vote

Flaky Roti Paratha

Crispy, buttery, layered roti. Perfect accompaniment to Indian dishes
Course Bread
Cuisine Indian
Keyword flaky paratha, flaky roti, indian flaky flatbread
Prep Time 20 minutes
Cook Time 15 minutes
Resting time 1 hour
Servings 8


  • 2 cups cake wheat flour or all purpose flour
  • 1/4 tsp salt
  • 2 tbsp cold butter
  • 1 cup cold water fridge cold
  • 1/4 cup/62.5gram extra butter for spreading and toasting


  • Add flour to a large bowl, add the salt and rub in the soft butter. Use your fingertips and rub in the butter until it's well incorporated
  • Slowly add in the water, until you form a soft dough. You may not require all of the water
  • Knead for a couple of minutes. Dough will be soft and pliable
  • Divide the dough into 8 pieces and roll them into neat balls
  • Roll each ball into a circle, as thin as possible. Use your hands to stretch the dough as you go along. It doesn't have to be a perfect circle. Brush each circle with butter, sprinkle a little flour on top
  • Fold the dough like a fan
  • Roll the dough into a circle and tuck the edge underneath. Place the dough on a plate dusted with flour, cover with cling wrap and freeze for 30 minutes
  • Remove from freezer and roll out the dough into a circle, about 16cm in diameter. Try rolling the dough on one side only and not too thin as you want to see the layers when toasted
  • Toast each paratha on a hot pan, on medium heat. Brush each side with butter if you prefer. Place on a cooling rack and keep warm in a warm oven. You can use your hands and squish the paratha to see the layers. Serve immediately


  1. Unlike Roti for this flaky roti or paratha fridge cold water is used. 
  2. The weather will affect the amount of water required so please use your discretion 
  3. You can toast your paratha in advance and re-heat it on the pan when ready to serve. However, the results will not be exactly the same as freshly made
  4. When using the butter for spreading on the rolled out dough, try and use butter that's as cold as possible. You can soften it just a little
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Wednesday 18th of August 2021

Hi Lorraine,

Great recipes, what's the difference between butter and ghee?


Tuesday 24th of August 2021

Hi Carol! Ghee is clarified butter. It has a nuttier flavor than butter and a higher burning point. Butter and ghee are very similar. Ghee is basically butter minus the milk solids and water.


Saturday 23rd of January 2021

It was a great recipe! I highly recommend it.


Saturday 23rd of January 2021

Thank you so much AnaLeah! So glad you enjoyed the recipe:-)

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