Friday, June 20, 2014

【印度全麦煎饼-1】Plain Paratha (Pan-Fried Indian Flatbread) - Type 1


抹上酥油分层做出不同形状煎的叫做Plain Paratha。裹入不同的馅料做成的馅饼叫做Stuffed Paratha,印度语里就根据馅的名称叫做xx Paratha Roti/chapati是不加油铁饼上烙成的,而Paratha则是煎制而成的,所以成品会香很多。


A couple of years back a lady posted a "Chapati" post on the website I frequent, it was all good, but the bread she posted was really a Paratha rather than Chapati, I tried to explain her the difference. To my surprised, she took it very defensively and told me that she can't be wrong, mainly because her neighbor, who is originally from Hyderabad was her teacher in this matter. Who am I to argue with an Indian origin, right?

After that episode I have been meaning to write about paratha and Chapati, my plan is to write about three different ways to make plain paratha. And here is the first one.

These are some information I found online about differences between paratha and chapati, here it is:


Roti, Chapati & Paratha are all Indian flatbreads. They are made on a flat top griddle or tawa. They are similar but there are subtle differences:

ROTI is a traditional unleavened whole-wheat bread which, depending on the country and the cook, can be as thin as a "skin" or soft and pliable, closer to a pita. Rotis are eaten mainly in North India but are known as "phulkas" in the West & the South parts of India. Deep fried versions are known as "poori".

CHAPATI is traditionally made from very finely milled whole wheat "chapati flour" and tend to be thin and papery. They are made using a 3 fold process into a triangular shape and then rolled out into a circle. Each layer is well oiled (ghee), resulting in thin layers. This type of flatbread is also known as "poli" and eaten commonly in the Western & Southern regions of India. Nowadays, many cooks add a tbsp or so of yogurt to the dough with the end result being soft chapatis without the excess use of oil or ghee.

PARATHA is a North Indian flatbread that may be stuffed or not. It is usually on the thicker side and may have several layers (8-10) that are well oiled with ghee.

NAAN, which is made from white flour and leavened either with a starter or with yeast. It is traditionally made in a tandoor oven.

BHATURAS are fried versions of naans. They are eaten with chole.



1杯水 (减去1大匙)注:天气干燥的时候可以不减
盐一小撮 (大概 1/4 茶匙)


For dough:
2 cup of whole wheat flour (Atta)
1 cup of water minus 1 tbsp    Note : If the humidity is low, do not need to minus 1 tbsp
A pinch of salt



Knead together all ingredients listed under dough to form a soft dough, let it sit for about 30-40 minutes before rolling into bread.

1. 揪出乒乓球大的剂子,然后擀成圆形的面饼,抹上酥油和一点点的面粉。

2. 把面饼对折再对折成三角形。

3. 把麵餅再擀开成2-3毫米厚的面饼。

4. 平底锅里加点酥油兩面煎香即可。

1. Pull out dough the size of ping pong ball, roll it out to form a disc, spread some ghee or oil, and sprinkle a  pinch of flour, lightly and evenly spread the oil to cover the whole disc. Fold into half and half again to form a triangle/pie shape.

2. Flatten it out to about 2-3 mm thick. Pan fry with a little ghee until golden brown in color and you see beautiful brown spots.

Soft and yummy, it goes well with any vegetables and curries.


  1. Thank you for clarifying the difference in various Indian flat breads and the video tutorial in chapati making, I would definitely try it someday. I'm a bit confused about the whole wheat flour though, I see "atta flour" in Asian markets, wonder it's the same whole wheat flour in western markets? If not, what's the difference between them, if I use western whole wheat flour will the bread turns out just as well?

    1. The atta flour in Indian/Asian Markets are finer and has less wheat germ in it, the texture is different but I do see that ppl use the whole wheat flour in the western market to make chapati and it turn out alright too.