Paneer parathas are one of the things I get genuinely excited to make on a weekend morning. There is something about pulling apart a warm, spiced flatbread and seeing the paneer filling inside that never gets old. Soaking the paneer in hot water before crumbling it softens it and removes any sour edge, and that small step changes the filling entirely. The dough itself, made with stone-ground chakki atta, has a nutty, slightly rough texture that holds up to rolling without tearing. Green chili and fresh cilantro folded into the paneer keep every bite lively. Cook them on a dry tawa until spotted and golden, then finish with a brush of butter while still hot. Serve with yogurt or pickle. I usually eat the first one straight from the pan.
How to Make Paneer Parathas – South Asian Flatbread
The dough
Knead the chakki atta dough until it’s smooth and slightly tacky. Warm water makes this easier. Let it rest covered while you prepare the filling so the gluten relaxes and it becomes easier to roll without springing back.
Filling and sealing
Don’t overfill. A smaller ball of paneer in the center is easier to seal without the filling breaking through when you roll. Pinch the edges firmly and then roll gently from the center outward. Flour the surface as needed. 
Cooking them
A dry tawa or cast iron pan over medium-high heat. No oil until the paratha has had a minute on each side. Then a drizzle of oil or a small piece of butter. Press the edges down with a spatula. Brown spots on both sides, that’s what you’re after.
Paneer Parathas – South Asian Flatbread
- Total Time: 35 minutes
- Yield: Makes 10 1x
- Diet: Vegetarian
Description
Flaky flatbreads filled with spiced paneer cheese. Ready in under 40 minutes!
Ingredients
- 2 cups (473 ml) chakki atta (stone ground wheat flour)
- 1.25 cups (296 ml) warm water
- 1 tsp salt
- 2 tsp oil
- 1 cups (237 ml) cubed paneer
- 3 green chilies finely chopped
- 1 tbsp fresh cilantro
Instructions
- Soak store-bought paneer in hot water, drain, and crumble.
- Knead or use a mixer to make the dough soft yet firm.
- Keep the dough covered until the paneer is crumbled and mixed with salt, chilies, and cilantro.
- Make lemon-sized balls of dough.
- Roll the dough balls into rounds larger than your palm.
- Make a smaller ball of paneer and place it in the center of each rolled-out dough round.
- Fold the dough over the paneer ball and pinch out any extra dough.
- Dust the rolling area with flour and roll out the paratha to the size of a tea saucer.
- Heat a pan and add a small amount of butter.
- Place the paratha on the melting butter and cook both sides until golden brown. Repeat with each paratha.
Notes
- For softer parathas, use all-purpose flour (maida) instead of chakki atta.
- To prevent sticking, ensure your rolling surface and pan are well-floured.
- Leftover parathas can be stored in the freezer for up to 2 months; reheat in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: South Asian
Nutrition
- Serving Size: 1 paratha
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 3
- Protein: 10
- Cholesterol: 20
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. Wrap it tightly and refrigerate for up to 24 hours. Let it come to room temperature for about 15 minutes before rolling so it stays pliable.
What if my paneer keeps breaking through the dough?
Make sure the paneer is well drained and not too wet. Also, don’t overstuff each ball. Use a lemon-sized portion of dough and a slightly smaller ball of filling, and pinch the seams tightly before rolling.
Can I freeze cooked paneer parathas?
Yes. Let them cool completely, layer them between parchment paper, and freeze in a zip-top bag. Reheat on a hot griddle straight from frozen until warmed through.
Thank you so much Ditte- I used stone ground whole wheat flour, so durum wheat should work well too – please try and let me now cheers Priya
Hello Priya.
What a lovely recipe. I wonder if I can use ordinary wheat flour or perhaps durum?
Summer greetings from Denmark
:) Ditte