Quick Description
This high-protein soft paratha is a healthier twist on the classic roll paratha. It is soft, flexible, easy to fold, and strong enough to hold chicken fillings without tearing. Instead of using only all-purpose flour, this version adds more protein through Greek yogurt, egg, and protein-rich flour options, making it much more filling and balanced. It still gives you that familiar soft texture you want in a chicken roll, but with better nutrition and more staying power.
Servings & Timing
Yield: 8 parathas
Prep Time: 20 minutes
Rest Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Ingredients List
For the Dough
1 cup whole wheat flour
1 cup all-purpose flour or white whole wheat flour
½ cup plain Greek yogurt
1 large egg
¼ cup unflavored whey protein powder or skim milk powder
1 teaspoon salt
½ teaspoon sugar (optional)
1 tablespoon olive oil
½ to ¾ cup warm water, as needed
For Cooking
2 to 3 tablespoons oil, butter, or ghee
Optional for Extra Softness
1 tablespoon milk powder
1 teaspoon baking powder
Instructions
Step 1: Mix the Dry Ingredients
In a large mixing bowl, add the whole wheat flour, all-purpose flour, whey protein powder, salt, optional sugar, milk powder if using, and baking powder if using. Mix well so everything is evenly combined.
Step 2: Add the Wet Ingredients
Add the Greek yogurt, egg, and olive oil to the bowl. Mix with your hand or spoon until the dough starts coming together.
Step 3: Add Warm Water
Slowly pour in warm water, a little at a time, and keep mixing until a soft dough forms. You may not need all the water, so add gradually.
Step 4: Knead the Dough
Transfer the dough to a lightly floured surface and knead for 7 to 8 minutes until it becomes smooth and soft. The dough should not be too sticky or too dry.
Step 5: Rest the Dough
Place the dough in a bowl, cover it, and let it rest for 30 minutes. This helps the gluten relax and makes rolling much easier.
Step 6: Divide the Dough
After resting, divide the dough into 8 equal portions. Roll each portion into a smooth ball.
Step 7: Roll the Parathas
Dust your surface lightly with flour. Roll each dough ball into a thin round shape. If you want a classic slightly layered paratha, brush lightly with oil, fold, and roll again gently.
Step 8: Cook the Parathas
Heat a skillet or tava over medium heat. Place one rolled paratha on the hot pan. Cook for about 30 to 40 seconds until small bubbles appear. Flip it, brush a little oil or butter on top, then flip again and cook the other side the same way. Continue flipping until golden spots appear and it is fully cooked.
Step 9: Keep Soft
Stack cooked parathas in a clean kitchen towel or covered container to keep them soft and flexible.
Nutrition Information
Approximate per paratha
Calories: 155 to 180
Protein: 8 to 11 grams
Carbohydrates: 18 to 22 grams
Fat: 4 to 6 grams
This can vary based on the flour and protein powder used.
Benefits
This recipe gives you a much better protein base than regular paratha. That means your chicken rolls become more balanced and more filling. Greek yogurt and egg help the dough stay soft, while protein powder adds extra nutrition without changing the texture too much. These parathas are great for meal prep, lunch wraps, post-workout meals, or quick dinners.
