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Wednesday, July 20, 2016

Italian paratha
A simple paratha, with Italian herbs in it, can excite your kids, especially with a cheesy dip! I grabbed this idea when I was browsing Instagram, one of the restaurant serves this, but I was not sure if it was stuffed or simple paratha. I decided to just make it in the same way as lachcha paratha. If you are a beginner and still want to try this one, just add it to the flour and make it like regular chapati. Or little fancier, you can do it as triangle paratha too.

Check out the video on how to make Italian paratha

Italian paratha recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 30 mins  |  Cook time: 20 mins   Makes: 5

Click here for cup measurements


Wheat flour – 1 cup, heaped

Oil – 1 tbsp

Italian seasoning – 1 tbsp

Salt as needed

Ghee – as needed


  1. In a mixing bowl, add wheat flour, salt and oil. Mix well. Add water (Approx.1/2 cup, depending on your flour plus or minus 1 tbsp) to make a smooth dough. It should not be sticky, so add water carefully.
  2. 1-flour
  3. Set aside for 1/2 hour minimum. Knead well after 1/2 hour to make it smooth. Divide into 5.
  4. 2-dough
  5. Roll to smooth balls. Flatten and dust it with flour.
  6. 3-roll
  7. Roll into thin discs as we roll for regular roti. Drizzle one or two tsp of ghee over it and sprinkle 2 tsp wheat flour.
  8. 4-spread
  9. Spread well with your hands. Sprinkle Italian herb and spread evenly.
  10. 5-sprinkle
  11. Roll tightly. Using a knife, slit the rolled roti to two, leaving one side intact, as shown below.
  12. 6-coil
  13. Coil this slit roti as shown in the picture. Make sure you coil it firm (not loose).
  14. 7-coil
  15. Dust slightly and roll gently to thick parathas.
  16. 8-roll
  17. Heat tawa, drizzle some oil or ghee and cook parathas over medium flame. Gently press while it gets cooked, for even cooking. Cook both sides by flipping, until golden brown spots appear.
  18. 9-cook
  19. Repeat to finish and stack the parathas. Once done, tap the sides and in the middle gently with your palm/ fist, to highlight the layer.
  20. 10-flake


  • Do not make sticky dough, otherwise you wont get the layers properly.
  • Spreading ghee and flour in step 3 is must for getting layers.
  • If you want you can use oil in place of ghee.
  • While coiling, twist as you coil, instead of coiling as such. This way you will get layers spread all over, and not just stacked.
  • I used oregano seasoning we get while we order pizza. You can use any of your favorite Italian seasoning or even mixed seasoning.
  • While cooking, make sure to cook in medium flame to get crispy golden parathas. If cooked in high flame, it will be soft as well as some part in the middle may remain un-cooked.

I served with cheesy dip and dal that I made for Aj’s lunch. Cheesy dip post, coming up next on Friday, stay tuned!

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  1. Looks great !! going to my to do list :)

  2. yumm.. kids would definitely love it

  3. thank of the recipe bored of everyday same plz help me if i am not getting Italian seasoning what else can be used.... where can i buy Italian seasoning

  4. Hi I usually do the pleats when doing lacha paratha but today tried the way you posted and it came out well and easy also 😀😀


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