Bangladeshi Layered Flatbread (Porota)

Name: Bangladeshi Layered Flatbread (Porota)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Bangladesh
Ingredients: 2 cups (240 g) all-purpose flour (maida); 1/2 tsp (3 g) fine salt; 8 tbsp (120 ml) vegetable oil, divided; 3/4 cup (180 ml) warm water, plus more as needed; 2 tbsp (15 g) all-purpose flour, for dusting

পরোটা PorotaSay it: poh-ROH-tah

By the Passport Plate editors. Published November 8, 2026.

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Paratha, called porota in Bangladesh, is a soft, flaky, pan-fried flatbread made from a simple flour dough. It is a breakfast and tea-stall staple, served with curry, dal, or just a cup of sweet tea. The dough is rolled, brushed with oil, folded into layers, and cooked on a hot griddle until crisp at the edges and tender inside. Its rich, wheaty flavor and delicate flakes make it a beloved everyday bread.

Bangladeshi Layered Flatbread (Porota)

পরোটা, Porota

Pronounced poh-ROH-tah

Serves: 4
Prep: 25 min
Cook: 20 min
Total: 45 min
Level: Medium

Also nut-free and egg-free.

Allergens: contains gluten. Check labels on packaged ingredients.

Ingredients

4 servings

Dough

2 cups (240 g)240 g (2 cups) all-purpose flour (maida)
1/2 tsp (3 g)3 g (1/2 tsp) fine salt
8 tbsp (120 ml)120 ml (8 tbsp) vegetable oil, divided
3/4 cup (180 ml)180 ml (3/4 cup) warm water, plus more as needed
2 tbsp (15 g)15 g (2 tbsp) all-purpose flour, for dusting

Method

In a wide bowl, whisk the 2 cups (240 g) flour and salt. Add 1 tbsp (15 ml) of the oil and rub it into the flour until it looks like fine crumbs.
Pour the warm water in gradually, mixing with your hand or a spoon until a shaggy dough forms. Knead for 8–10 minutes, until smooth, soft, and no longer sticky; add a splash more water only if the dough feels dry. Cover and rest for 25 minutes.
Divide the dough into 4 equal balls. Lightly flour the work surface with some of the dusting flour. Roll one ball into an 8-inch (20 cm) circle, thin but not translucent.
Brush the circle with about 1/2 tbsp (7 ml) oil and dust with a pinch of the dusting flour. Fold in half, brush with a little more oil, then fold again into a quarter. Gently roll into a 6-inch (15 cm) triangle or round, keeping the layers intact. Repeat with the remaining dough.
Heat a tawa or heavy skillet over medium heat. Cook one paratha for 1–2 minutes, until bubbles form and the underside has golden spots. Flip, brush the top with oil, and cook for 1 minute.
Flip again, brush the second side with oil, and press the edges with a spatula. Cook for 1–2 minutes more, until golden brown and crisp at the edges. Transfer to a plate and cover with a clean cloth.
Repeat with the remaining dough balls, using the remaining oil for brushing and frying and keeping the cooked parathas covered so they stay soft.

Regional variant: Egg Paratha (Dimer Porota)

For dimer porota, beat 1 egg per paratha with a pinch of salt and a little chopped onion or green chili. Cook the paratha on one side, flip it, pour the egg over the hot surface, and spread it thinly. Flip again and cook until the egg is just set and the bread is crisp, then serve hot.

Cook's notes

Let the dough rest for the full 25 minutes; it relaxes the gluten and makes rolling much easier.
Keep the heat at medium. If the pan is too hot, the layers brown before the inside cooks through.
Press the edges gently with a spatula as they cook to encourage crisp, flaky layers.

Serve with

Dal, vegetable curry, beef bhuna, or sweet milk tea.

Make ahead and storage

Best served fresh, but cooled parathas can be wrapped and reheated on a dry griddle. Cooked parathas freeze well for up to 1 month.

Bangladeshi Layered Flatbread (Porota)