Zaiqa (zy-kaa) is an Urdu word for “flavor or taste.” Urdu is a language that is mainly spoken in Pakistan.

Paratha is a rich, flaky, buttery flatbread that can be eaten as is or with a dipping dish such as sweet yogurt, salan, protein, and the list goes on. In Pakistan, paratha has no scheduled serving, as it can be eaten for breakfast, snacks, lunch, or dinner. Check out how Aneel makes roti for his Grandfather here on COSMOS. See how Sundar learns to make roti with his mom here on Hoopla. Try this recipe on Overdrive. Come and make a paratha with me! This recipe makes 4-5 large parathas.


  • 3 Cups Wheat Flour (Atta)
  • 1 Tablespoon Salt (Optional)
  • Warm water

Traditionally, atta (dough/flour) is hand-kneaded in a large open stainless steel bowl called a “parat.” Here I am using a Kitchenaid Mixer with a kneading hook. 

1.) Place dough in a mixing bowl and add salt. Mix.
2.) Gradually add warm water (not all) as we want the dough to start to come together.

3.) Gradually keep adding water until you see no dry flour. Stop the mixer.
4.) Knead the dough together. It should not be sticking to your hand or fingers.
5.) Poke the dough- you should see the dough bounce back.
6.) Place the dough in an airtight container. Leave in the refrigerator for 30 mins prior to cooking. After that, store it in the fridge. The dough should last about 4 days in the refrigerator.

Now the fun part!

Ingredients and Supplies: 

  • Atta (the dough you just created)
  • Rolling Pin
  • Extra Dry Flour (same as the one you kneaded)
  • Flat surface
  • Flat Skillet (also called a “Tawa”)
  • Flame (stove)
  • Flat tongs
  • Desi Ghee (Clarified Butter) or you can substitute unsalted butter at room temperature (Blogpost coming soon on how to make this)
  • Spoon
  • Corn Oil

Step 1: Create 3 small dough balls about 2-2 ½ inches in diameter.

Step 2: Flatten the three small dough balls into discs.

Step 3: Place Tawa on the stove to heat (med-high).

Step 4: Scrape a spoonful of some desi ghee on disc one, layer the second dough disc, and repeat 2x.

Step 5: Use the rolling pin to roll out the layers just a little bit.

HINT: If the butter is too warm, it will be hard to work with the dough. I pop this dough disc in the freezer for 3-4 mins, so it is easy to roll out.

Step 6: Create a cut from the center out. Roll the dough into a cone.

Step 7: Flatten from top by pushing down. Using the rolling pin, roll out your dough to twice its size.

Step 8: Place the dough disc on the Tawa. Once you see the side from being solid to almost translucent, flip it over with the flat tongs. Lightly add a few drops of the corn oil. (This helps with the crispness). Repeat on the other side.

Step 9: Serve hot! Enjoy.