Kitchen Recipe Collection
Sri Lankan Paratha
Buttery, multi-layered whole wheat flatbread cooked to golden perfection on a griddle — a popular Sri Lankan breakfast item served with curries and chutneys.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 6 servings
- whole wheat flour
- salt
- water
- ghee or butter
- oil
Equipment
- Rolling pin
- Flat griddle or tawa
- Mixing bowl
Instructions
- 1
Make Dough
Mix whole wheat flour and salt. Add water gradually and knead into a smooth, soft dough. Rest covered for 20 minutes.
- 2
Divide & Roll
Divide the dough into golf-ball-sized portions. Roll each into a thin circle.
- 3
Layer with Ghee
Brush the rolled circle generously with ghee. Fold into a half-moon, brush again, fold into a triangle. Roll out the triangle again into a flat paratha.
- 4
Cook
Cook on a hot dry griddle over medium heat for 1–2 minutes until bubbles appear. Flip and cook the other side. Add a small pat of ghee to each side during cooking.
- 5
Crush & Serve
While hot, press the paratha between your palms to separate the layers. Serve with dhal, chicken curry, or a simple egg curry.
Cooking Tips
- Be generous with the ghee between layers — this is the secret to flakiness.
- Cook on medium heat, not high. High heat browns the outside before the inside cooks through.
- Fresh-made parathas should always be wrapped in a cloth to stay soft.
Variations
- Aloo Paratha: Add a spiced mashed potato filling before the final roll for a hearty stuffed paratha.
- Plain Paratha: Use all-purpose flour instead of whole wheat for a softer, lighter texture.
Chef's Notes & Storage
- Paratha is a staple across Sri Lanka, particularly enjoyed for breakfast at roadside kades (small eateries) with a glass of Ceylon tea.
- Storage: Stack cooked parathas with a square of baking paper between each. Store in an airtight container for up to 2 days.
Nutrition Estimate
285 calories · 7g protein · 42g carbs · 11g fat · 4g fiber per serving
