Milk-butter paratha

Prep time; 15 mins
Waiting time; 40 mins
Cooking time; 15 mins
Total time; 1 hour 10 mins


2 cups all purpose flour + 2 tablespoons for dusting and rolling
¾ tsp salt
3½ tablespoons butter
¾ cup milk
Butter for rolling and cooking


In a medium microwave safe bowl, combine butter and milk. Heat until butter is just melted (you can also use a stove in a small saucepan)

In a bowl, combine flour, salt and the butter-milk mixture. Knead to make a non-sticky soft and pliable dough (if the dough is too hard, add 1 tablespoon of warm milk at a time until soft)

Using a clean tea towel or cling wrap, cover the bowl. Leave it to rest in room temperature for about 30 minutes

Knead the dough again and divide into 4 equal soft balls

Put the dough onto a floured surface. Let it rest covered for a few minutes more

Roll each ball into a thin round layer

Apply a thin layer of butter on rolled dough; about ¼ teaspoon

Using a sharp knife, cut dough into thin stripes, the thinner the better

Gather all the stripes together for folding

Slightly stretch to make it a bit longer, start folding

Fold into a tight cone shape and tuck the end in the middle of the cone

Repeat with the rest; let them rest for at least 5 minutes

Sprinkle some flour over and gently roll into a size of a chapati/ paratha

On a frying pan over medium heat, add the rolled paratha. Cook until the underside is light brown and bubbles begin to appear on the surface

Flip to the other side. Spread some ghee on the cooked side. Flip again to the other side and spread ghee too. Flip again on both sides until golden brown and well cooked

Serve as desired. Enjoy

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