Triangle Paratha is soft, flaky, filled with layers, and made with only four ingredients, including water! These parathas are great to serve with sabji, curry, or even Raita, pickles, or plain yogurt.
Plain Layered Paratha is a traditional Indian flatbread made with whole wheat flour without any leavening agent. The recipe is simple and easy to follow, with step-by-step directions and pictures.
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Easy To Make Triangle Paratha
When it comes to plain parathas, I either make layered triangles or layered round parathas. But traditionally, when we say plain paratha, a triangle paratha comes to mind first.
I have posted several paratha recipes, but I have recently realized that I haven’t shared a basic and plain paratha recipe yet.
If you have already been making parathas for years, you are probably well aware of this recipe. But, if you are a beginner and want to start cooking parathas, this is the recipe you would like to start with.
When I say plain paratha, do not think it will be bland. Instead, it is soft and flaky and flavored with salt and ghee. You can also cook the paratha using butter to make it more flavorful.
Rolling the paratha into a triangle is not tricky. I have included a picture of each step in this post, so for better understanding, check out the step-by-step directions with the photographs.
Why You Will Love This Indian Flatbread
- Making the Triangle Paratha requires only four ingredients, including water.
- The recipe is simple, quick, and easy to follow.
- The parathas are made with whole wheat flour.
- These parathas can be paired with any choice of curry or dal preparations.
- They can also be served for breakfast with milk, tea, or coffee.
- We also love to enjoy the plain layered paratha with pickle or yogurt.
Ingredients and Notes
Making this Indian flatbread is not only easy, but it requires only four ingredients, including water. However, you can add a few more elements while binding the dough. Keep reading the post for suggestions on how to bring variations to the triangle paratha.
- Whole Wheat Flour: Use your favorite whole wheat chapati flour for the recipe.
- Salt: You can add salt to your taste.
- Water: I prefer slightly warm water to make the dough. Warm water makes the dough soft and pliable and prevents the parathas from being chewy.
- Ghee or Oil: We need oil or ghee to cook the parathas. I prefer ghee, but you can use oil or butter. However, for vegan parathas, use oil.
How To Make Triangle Paratha
Making The Dough
- In a large mixing bowl, combine flour and salt.
- Gradually add water into portions, and mix with your fingers to bind the dough together.
- Add more water, if necessary, a little at a time while kneading.
- Knead the dough for about 4-5 minutes to make it pliable.
- To check if the dough is ready, press a finger into it; it should bounce back slightly.
- If the dough is sticky, add a tablespoon of extra flour at a time and knead again to ensure that it is pliable and not sticky.
- Cover and rest the dough for at least 15 minutes.
Rolling The Paratha
- Take a golf-sized ball from the dough, flatten it, and dust it with flour.
- Using a rolling pin, roll it into a small disc about 5 inches in diameter.
- Brush some ghee or oil on the surface of the dough.
- Then, fold the circle into a semicircle.
- Apply some ghee or oil to this semicircle dough.
- Fold the semicircle once again to form a triangle.
- Dust the triangle with some flour and roll it out evenly.
- If required, dust with some more flour and continue rolling until the triangle is about 6-7 inches long.
Cooking The Triangle Paratha
- Heat a nonstick skillet, tawa, or frying pan over medium-high heat.
- Once it is hot, place the rolled paratha on it.
- Cook the paratha until you see tiny bubbles on the top.
- Then, flip it and cook it on the other side as well.
- Now, apply ghee or oil on the paratha and press gently with a spatula until the paratha rises and puffs up.
- Flip it again and spread some ghee or oil on this side.
- Flip it a couple of times and cook until the paratha is golden with brown spots on each side.
- Remove the paratha from the skillet, place it onto a plate lined with a paper towel, or put it into a Roti basket.
- Similarly, continue cooking the rest of the layered triangle parathas.
How To Serve Triangle Paratha
- Parathas can be served with paneer curries and semi-dry or dry sabjis.
- They can also be served with dal, such as Moong Dal Mughlai.
- You can also serve triangle paratha with beans and legumes, such as Amritsari Chole (No Onion No Garlic) and Rajma Masala (No Onion No Garlic).
- Or, enjoy the parathas with potato curries, such as Aloo Palak, Panch Phoron Potatoes (Potatoes with Bengali Five Spice), Aloo Gobi, or Bombay Potatoes.
- Serve plain layered paratha with your choice of pickles. My favorite way is to have it with mango pickles.
- You can also enjoy it with plain Homemade Yogurt.
- These parathas taste great with milk, tea, or coffee for breakfast.
Storing Suggestions
- Refrigerator: Plain triangle paratha can be stored in an airtight container for two days.
- Freezer: They also freeze well, so you can make the plain parathas in large quantities and freeze them for up to three months. After making the parathas, let them cool completely. Then, wrap them tightly with plastic wrap, place them in a freezer-safe bag or container, and freeze them.
- Re-Heating: Re-heat the parathas in a skillet on medium heat on the stove until hot.
Variations
Adding other elements to the dough can bring variation to the plain paratha. Some suggestions are:
Cumin Seeds: Add one teaspoon of cumin seeds to the flour and make the dough for flavor.
Carom Seeds: You can also add ¼ teaspoon of carom seeds (ajwain).
Yogurt: If you like softer parathas, add 2-3 tablespoons of plain yogurt to the flour and reduce the water quantity.
Sesame Seeds and Herbs: Add white sesame seeds and finely chopped coriander leaves to flavor the plain parathas.
Recipe Tips
Water: Do not add water at once. Add it gradually until the dough reaches the right consistency. The dough should not be too soft or too hard.
Kneading: Once the dough comes together, knead it well for about 4-5 minutes to make it pliable.
Resting: Rest the dough for at least 15 minutes and cover it tightly so it does not get dry.
Make It Vegan: Use neutral-flavored oil for layering and roasting the parathas instead of ghee.
Cooking: Cook the paratha by gently pressing the spatula on the sides. Pressing too much will make the paratha tough and chewy.
Scaling: You can easily scale up the recipe for more parathas.
More Paratha Recipes
Recipe Card
Triangle Paratha / Plain Layered Paratha
Ingredients
For The Dough
- 2 cups (240g) whole wheat flour
- ¾ to 1 cup (180-240ml) warm water
- ½ teaspoon salt or add to taste
For Rolling The Parathas
- Whole wheat flour as required
- 1 tablespoon ghee or oil
For Cooking The Parathas
- 2-3 tbsp ghee or oil
Instructions
Making The Dough
- In a large mixing bowl, combine flour and salt. Gradually add water into portions, and mix with your fingers to bind the dough together.
- Add more water, if necessary, a little at a time while kneading. Knead the dough for about 4-5 minutes to make it pliable.
- To check if the dough is ready, press a finger into it; it should bounce back slightly. If the dough is sticky, add a tablespoon of extra flour at a time and knead again to ensure that it is pliable and not sticky.
- Cover and rest the dough for at least 15 minutes.
Rolling The Paratha
- Take a golf-sized ball from the dough, flatten it, and dust it with flour. Using a rolling pin, roll it into a small disc about 5 inches in diameter. Brush some ghee or oil on the surface of the dough, and fold the circle into a semicircle.
- Apply some ghee or oil to this semicircle dough. Fold the semicircle once again to form a triangle. Dust the triangle with some flour and roll it out evenly.
- If required, dust with some more flour and continue rolling until the triangle is about 6-7 inches long.
Cooking The Paratha
- Heat a nonstick skillet, tawa, or frying pan over medium-high heat. Once it is hot, place the rolled paratha on it.
- Cook the paratha until you see tiny bubbles on the top. Then, flip it and cook it on the other side as well.
- Now, apply ghee or oil on the paratha and press gently with a spatula until the paratha rises and puffs up.
- Flip it again and spread some ghee or oil on this side. Flip it a couple of times and cook until the paratha is golden with brown spots on each side.
- Remove the paratha from the skillet, place it onto a plate lined with a paper towel, or put it into a Roti basket.
- Similarly, continue cooking the rest of the layered triangle parathas.
Storing Suggestions
- Refrigerator: Plain triangle paratha can be stored in the fridge in an airtight container for 2 days.
- Freezer: They also freeze well, so you can make the plain parathas in large quantities and freeze them for up to three months. After making the parathas, let them cool completely. Then, wrap them tightly with plastic wrap, place them in a freezer-safe bag or container, and freeze them.
- Re-Heating: Re-heat the parathas in a skillet on medium heat on the stove until hot.
Notes
- Water: Do not add water at once. Add it gradually until the dough reaches the right consistency. The dough should not be too soft or too hard.
- Kneading: Once the dough comes together, knead it well for about 4-5 minutes to make it pliable.
- Resting: Rest the dough for at least 15 minutes and cover it tightly so it does not get dry.
- Make It Vegan: Use neutral-flavored oil for layering and roasting the parathas instead of ghee.
- Cooking: Cook the paratha by gently pressing the spatula on the sides. Pressing too much will make the paratha tough and chewy.
- Scaling: You can easily scale up the recipe for more parathas.
Thanks for coming! Let me know what you think.