Sugar and Cinnamon Paratha

sugar cinnamon parathaMy twist on a childhood treat. I love that the kids in my family enjoy eating roti/chapatti as it means there’s always some left over dough (atta) for one of these bad boys! 

I would only really make this with left over dough so my ingredients list below is based on rough estimates for 4-5 parathas. 


1 cup Chapatti flour 

1/2 cup of water 

Butter or ghee 

1 tbsp cinnamon per paratha 

1 tbsp brown Demerara sugar per paratha 


1. Pour the chapatti flour into a large bowl, make a well in the middle and slowly mix the water until combined. Then kneed to form a soft pliable dough. 

2. Make 4/5 even balls from the dough and roll out a small circle from the dough. 

3. Spread the butter, sugar and cinnamon over the rolled out dough. 

4. Fold the dough into thirds; first from left to right then top and bottom to form a square  

5. Roll out the square, using extra dry chapatti flour if needed and turning frequently to maintain the shape. 

6. Heat a flat based frying pan/tava/crepe pan and place the paratha on top once relatively hot. 

7. Turn once the top starts to evenly change colour and cover with a light coating of butter or ghee. Repeat this process until both sides are cooked evenly through. 

8. Enjoy hot off the tava. I have this with a tiny scoop of ice cream – if you know, you know 😉


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