Triangle paratha step-by-step recipe with photos.
About this recipe
Triangle paratha (also called multi-layer paratha or plain paratha) is an easy-to-make flatbread and great for the lunchbox as they stay soft for a long time. This paratha doesn’t have any stuffing and is made with just one main ingredient - whole wheat flour (atta or chapati flour).
To make triangle paratha, I combine whole wheat flour (atta), salt, and oil. I add water and knead into a soft dough. I let the dough rest for some time before starting making the parathas. I pinch out some dough and roll it into a disc. I apply some ghee onto it, dust some flour (atta), and fold it into a semi-circle. I again apply ghee, dust some more flour (atta), and fold it to form a triangle. I then roll it out into a thin triangle. I cook it in a hot tawa or griddle until completely done.
Don’t worry about getting the triangle shape right, just get the folds right and the rolling pin will do the rest.
This paratha is similar to lachha paratha, with the only main difference being the way the folds are done to create layers.
Over the last few months, I have started making sourdough bread. I have a sourdough starter made with bread flour and a sourdough starter made with atta. I add some atta sourdough starter while kneading the dough for this paratha and let it sit overnight at room temperature for fermentation. This makes the paratha very soft and much more healthier. Do give it a try.
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Triangle paratha step by step instructions
1. Knead the whole wheat dough and let it rest
2. Pinch out some dough, roll it into a disc and rub ghee and flour
3. Fold into semi-circle and repeat
4. Fold into a triangle
5. Roll into a thin triangle
6. Carefully place on how griddle or tawa and let it cook
7. Flip and cook on both sides
- 2 cups whole wheat flour (atta) plus extra for dusting
- 2 tbsp oil for dough, plus extra to fry the parathas
- 2 tbsp ghee
- Salt to taste
- ¾ cup water approximately
- Take the flour and salt in a large bowl. Add oil and mix together
- Slowly add water and knead together to form a soft pliable dough. Cover with a damp tea towel and set aside for 30 minutes
- Knead the dough again and divide into 7-8 equal balls
- Roll a ball of dough into a circle (approximately 4 inches). Rub ghee over it and dust with some flour
- Fold it to form a semi-circle. Rub ghee on the semicircle and dust with some flour
- Fold again to form a triangle
- Roll the triangle carefully to form a thin triangle
- Heat a griddle or fry pan. Place the triangle paratha gently on the griddle and let it cook for 1-2 minutes
- Flip over and cook on the other side. Apply 1 tsp ghee
- Flip again and gently press using a spatula or wide spoon. Apply some ghee and flip again
- Cook both sides until they are done completely.
- Serve hot with a side dish of your choice or simply some pickle and yogurt
- You may replace ghee with oil while folding
- You may add a tsp of carom seeds while kneading the dough. I personally prefer these parathas plain