Frequently asked questions

What is the difference between naan and paratha?

Both naan and paratha are Indian flatbreads, but they are distinctly different in taste and texture. Naan is a fluffy, leavened bread typically made from all-purpose flour and baked in a tandoor oven; it's almost always served as an accompaniment to a meal. Paratha, on the other hand, is not leavened. It's usually made from whole wheat flour and cooked on the stovetop, has a flakier texture, and is often filled (as it is here). Because it's more substantial than naan, it can be served as a stand-alone dish, though it's delicious as a side, too.

What can paratha be served with?

Serve this paratha with plain yogurt or raita and Indian pickles, for breakfast with butter, or at any meal alongside salad, soup, a curry, or grilled meats. Paratha is great with chutney, too.

Note from the Food & Wine Test Kitchen

This paratha recipe includes two choices for stuffing your parathas. The grated carrot filling is bright with ginger, cumin, chaat masala, and a green chile. The smashed pea filling makes use of frozen peas, with savory flavor notes from the cumin seeds and Kashmiri chile powder. If you don’t have Kashmiri chile powder, swap in a blend of 1 pinch cayenne pepper mixed with 1/4 teaspoon paprika.

Ingredients

Paratha Dough

3 cups white whole wheat flour or whole wheat flour, plus more for dusting
1/2 teaspoon kosher salt
1 cup water
Oil or ghee, for cooking

Smashed Pea Filling

2 teaspoons vegetable oil
1 teaspoon cumin seeds
2 tablespoons grated fresh ginger
1/4 teaspoon Kashmiri chile powder
1/2 teaspoon ground coriander
1/4 teaspoon garam masala
1/4 teaspoon chaat masala
1/8 teaspoon kosher salt
1 cup frozen peas, thawed
1 teaspoon dried fenugreek leaves

Carrot-Ginger Filling

2/3 cup coarsely grated carrot, packed
1/3 cup finely chopped white onion
1 teaspoon finely chopped fresh cilantro
3/4 teaspoon grated fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon chaat masala
1 small green chile, finely chopped
1/8 teaspoon kosher salt

Directions

Make the dough

Combine flour, salt, and water in a large bowl and mix to blend. Transfer to a lightly floured work surface and knead until a smooth dough forms, about 3 minutes. Alternatively, mix dough in a stand mixer fitted with dough hook attachment and knead for about 2 minutes. Divide dough into 6 (4-ounce) balls, each about 2 inches in diameter; cover and set aside to rest while you make the fillings.

Make the Smashed Pea Filling

Heat oil over medium heat. Add cumin seeds and cook, stirring occasionally, until seeds start to crackle, 2 to 3 minutes. Stir in ginger, then add chile powder, coriander, garam masala, chaat masala, and salt. Stir in peas and fenugreek leaves. Remove from heat and mash into a coarse meal. Set aside.

Make the Carrot-Ginger Filling

Stir together carrot, onion, cilantro, ginger, cumin, chaat masala, chile, and salt in a medium bowl. Set aside.

Make the parathas

Heat a griddle or a large skillet over medium heat. Working with 1 piece of dough at a time, roll out on a lightly floured surface into a 5-inch disk. Place about 3 tablespoons of filling in center, then bring all the edges together to the center and press to seal in filling. Flatten gently with the palm of your hand. Using a rolling pin, roll out dough to a 7-inch disk, dusting lightly with flour as needed.
Heat 1 teaspoon ghee on a griddle, add paratha, and cook until golden brown, adding more ghee as needed, 1 to 2 minutes per side. Serve hot with butter, plain yogurt, and Indian pickles.