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Indian Masala Parantha

Black Pepper Spiced Flat Bread
Masala (spiced) Parantha or Black Pepper Spiced Flat Bread is most common breakfast bread eaten all over north India. Every household has its own version of Spiced Flat Bread. This version is very common in my family and favorite of every one especially with a sunny side up egg or omelet. Though nothing can compare the taste and aroma of spiced bread made with fresh kneaded dough, I usually adjust with my busy schedule and roll a batch of these breads over the weekend. Then, on busy weekday mornings, I just grab a few frozen breads, shallow fry them on hot iron griddle and you have it => The Homemade Breakfast – awesome goodness of whole wheat and what else do you need?
Pairing Ideas:

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Black Pepper Spiced Flat Bread

Black Pepper Spiced Flat Bread
Total Time Prep Time Cook Time Serves 2


  • 2 Cup Wheat Flour  
  • 1 & 1/2 tsp Black Pepper  (crushed)
  • 1 tbsp Canola Oil  ( and extra 4 tbsp for shallow pan frying flat breads (Parantha))
  • 1 Cup Water  
  • 1 & 1/2 tsp Salt  
  • 1 tsp Cumin Seeds  
  • 1 tsp Ajwain  


  • 1. Make a soft dough by mixing together Wheat flour, all spices listed in ingredients list, salt, 1 tbsp oil and water. Dough should neither be sticky nor firm.
  • Step for Recipe - Black Pepper Spiced Flat Bread
    2. Make round balls of dough (of size that easily fit in your palm). Using roller stick, roll ball into a small round flat circle. (Use dry wheat flour to stop sticking of dough to Roller Stick Or your hands). Press each ball with hand to make a flat small circle and then use roller pin to flatten the circle to size of small tortilla.
  • Step for Recipe - Black Pepper Spiced Flat Bread
    3. I usually make a batch of (10-15) masala Paranthas and freeze it uncooked lined with stretch sheet between Paranthas. This flat bread is very freezer friendly.
  • Step for Recipe - Black Pepper Spiced Flat Bread
    4. No need to thaw it before cooking. Just heat an iron or heavy bottom griddle or flat pan. Place frozen Paranthas on griddle and let it sear before you turn the side. (about 2 minutes).
    Additional Notes
    Just make sure that pan or griddle is hot and do not turn the Parantha until it is cooked from one side or it will tear apart.

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1 comment(s)

  1. good recipe