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How to make Sri Lankan paratha (godamba)roti.

How to make Sri Lankan paratha(godamba roti).

 

This roti recipe is going to be your guide on how to make paratha step-by-step.

 

This flaky stovetop roti is also known as godamba roti.

 

Once you’ve learned to make it at home, you’ll never go back to buying them.

 

These roti/Parathas(godamba roti), are one of the easiest dinner favorites among us Sri Lankans.

 

They are soft, foldable rotis available at most roadside restaurants that sell hoppers, string hoppers and other Sri Lankan dinner favorites.

 

 

Roadside restaurants delicious food but…..

 

Roadside restaurants for some reason serve the most delicious food, they tend to make the best rotis, hoppers and kottu.

 

 

The parathas are premade in large quantities to serve customers in various ways from preparing kottu to curried vegetable and meat buns to turning them into parathas.

 

 

Although I’ve found buying them from these restaurants easy and the best way to sort out dinner quickly(left-over meat and these rotis),I have always had reservations about buying them.

 

 

I find the person who’s handling the parathas to be quite, umm… how do I write it without sounding offensive, unhygienic.

 

 

Yet, once or twice a month, I make my way to these roadside shops to indulge my craving for these soft parathas(godamba roti).

 

How to make Sri Lankan paratha(godamba roti). A versatile, all-time favorite roti paratha. Once you've learned to make it at home, you'll never go back to buying them. These roti/Parathas known as "godamba roti", are one of the easiest dinner favorites among us Sri Lankans.

 

Making your own “godamba rotis“.

After a few trials and errors, I now make my own godamba rotis at home.

 

They turn out better and better every time I make them and yours will too, I promise.

 

I don’t toss or flip them as the roti maker does, I don’t use any special kitchen equipment to make them.

 

In fact, would you be surprised if I wrote, that I cooked these paratha rotis on my favorite IKEA wok?

 

Just like I made the egg paratha rotis.

 

Yes, you read that right, by keeping the parathas slightly smaller in size, I make about 20-25 of these.

 

Thank you note to my readers.

 

Save the recipe to your favorite Pinterest board!

How to make Sri Lankan paratha(godamba roti). A versatile, all-time favorite roti paratha. Once you've learned to make it at home, you'll never go back to buying them. These roti/Parathas known as "godamba roti", are one of the easiest dinner favorites among us Sri Lankans.

 

Homemade rotis are the best

As I’ve mentioned earlier,

 

If you’ve never made these Sri Lankan parathas and always buy them on the way home after work then it’s high time you tried making them.

 

 

With a little prep work and planning, the parathas(godamba roti) can be ready by dinner time.

 

 

And the best part is once you’ve made these rotis a few times, you can make the popular “kottu roti”any time you want at home.

 

It’s more hygienic and fresh than what you buy from restaurants.

 

Dinner ideas with”godamba rotis”

(parathas/rotis).

 

 

If you want to try these parathas with a vegetarian menu, a Sri Lankan dhal curry and a soya meat curry would be an ideal choice.

 

 

How to make Sri Lankan paratha(godamba roti). A versatile, all-time favorite roti paratha. Once you've learned to make it at home, you'll never go back to buying them. These roti/Parathas known as "godamba roti", are one of the easiest dinner favorites among us Sri Lankans.

 

Beginners tips on

making Sri Lankan

parathas.

 

  • While combining the flour to make the dough, make sure to pour the water gradually so that the dough doesn’t end up being too wet. 

 

 

  • The most important step in the making of these parathas is, submerging the dough balls in oil for a long period. I have kept the balls of dough in oil for 3 hours to 6 hours. while both resting times work, I prefer to rest the dough for 6-7 hours or overnight. The parathas turn out to be more pliant and soft just like the ones you buy. 

 

  • Do not refrigerate the oil submerged paratha balls, cover with a dish towel and store them inside your microwave or oven.

 

 

  • Once the dough balls have rested, they become easy to flatten into the thinnest parathas.

 

 

  • That should be your goal, don’t worry about any holes appearing, there would definitely be one or two at the end but these too can be avoided as you get better at making them.  

 

 

  • rather than using your fingertips to make the parathas, use the flat palm of your hand.
  • Use smoothing out movements to gradually flatten out the godamba rotis.

 

  • you can shape them any way you want as long as they are thin. 

 

 

  • Don’t use any extra oil but a non-stick pan to cook the parathas. 

 

  • Maintain low to medium heat, cooking time on each side would be a minute(I hesitate to give the exact times as your cooking time will vary depending on how much heat you are using but as a reference point, for me, it was 20-30 seconds on each side.

 

  • It’s important you don’t expose the parathas to too much heat as this will result in dry parathas instead of soft ones. 

 

 

  •  this dough recipe is basic enough you can increase the amount of flour and other ingredients as long as it’s not too wet or dry.        
 
If I want to make these
flat parathas roti for
dinner, what time
should I start making
them?

 

Say you want to serve dinner at 7.30 pm.

 

You’ll want six hours(minimum) resting time for the dough balls in oil, I would suggest making the dough at 12.00-1.00 pm. 


As mentioned earlier if you make the godamba roti balls in the morning the soaking time will increase.

 

Making parathas for
a family of six.

 

If you are a family of six, depending on how many adults and kids, you will need to adjust the quantity of flour used.

 

As a reference point, I used 5 cups of flour to make just over 20 parathas. this may vary for you, depending on the size you make them

 

 

Utensils and appliances needed to make the parathas.

 

  • You will need two separate bowls to mix and submerge them in oil. 

 

  • a flat surface(I’m using a baking tray as seen on the image). 

 

  • a non-stick wok to make the roti(preferably not a skillet or frying pan). If you do have a large enough flat surface griddle pan, then use it instead of the wok.

 

More flatbread/ paratha recipes!

Sri Lankan egg paratha roti.

 

Sri Lankan coconut roti(pol roti).

 

Stove-top Naan bread.

 

Soft rotis/tortillas.

 

recipe difficulty rating.

 

How to make

Sri Lankan

parathas.

 

Please make sure to read the recipe instructions carefully to avoid mistakes.

Makes 8-10 medium-sized rotis.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

3 cups of flour

Salt to season

3 tablespoons of oil

1 cup water(you might need a little more)

Oil enough to cover the dough balls completely

 

Method

 

How to make the

roti paratha dough.

 

Add flour, salt, oil into a large bowl, gradually pour the water and combine ingredients to make a soft dough that is not too wet or dry. 5 minutes.

 

Once you’ve made godamba roti dough, continue kneading for another 12 minutes.

 

Divide the dough into equal-size balls and set aside.

 

These balls should be slightly bigger than golf balls.

 

How to soak the paratha

doughs in oil.

Pour in 2 cups of oil into a separate flat-surfaced bowl and place the dough balls into them.

 

The idea is to completely submerge the dough balls in oil for several hours. turn them into disks, this way you can avoid adding more oil to the pan.

 

Cover and rest the balls of dough for 7-8 hours. you can also rest the dough balls overnight. 

 
How to make the roti
paratha.

 

Once the dough has been resting for a few hours, place wok over low heat for a few minutes.

 

While the wok is heating over low heat, prepare a surface close to the stove to make the parathas so it’s easy to transfer them to the wok.

 

As mentioned earlier on the instructions above, on a flat surface(I’m using a sheet pan), flatten the dough first using your fingertips and then with the flat palm of your hand.

 

Smooth, stretch and flatten to shape them into parathas, these don’t need to be perfect, they can even have tiny holes. Use a smoothing out movement to stretch the dough.

 

Once you have the flattened the parathas, gently lift it using both hands(similar to hanging garments on a clothesline)and place it on the heated wok.

 

Let the paratha cook for a few seconds(10-12), once the roti cooks and you can move them over the non-stick surface, using a wooden spatula start folding the roti while it cooks.

 

Continue to fold and unfold while it cooks for a few more seconds(try to keep the cooking under 60 seconds so the roti doesn’t turn out too dry).

 

Continue making parathas until all the balls of dough are done.

 

Transfer any leftover oil to a container for later use.

 

Serve with any meat curries or try out the dinner ideas mentioned above.

 

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

Yield: 8

How to make Sri Lankan paratha (godamba)roti.

How to make Sri Lankan paratha(godamba roti)-a versatile, all-time favorite roti. once you've learned to make it at home, you'll never go back to buying them.

These roti/Parathas known as "godamba roti", are one of the easiest dinner favorites among us Sri Lankans.

They are soft, foldable rotis available at most roadside restaurants that sell hoppers, string hoppers and other Sri Lankan dinner favorites.

Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 8 hours
Total Time 8 hours 55 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 3 cups of flour
  • Salt to season
  • 3 tablespoons of oil
  • 1 cup water(you might need a little more)
  • Oil enough to cover the dough balls completely

Instructions

    How to make the roti/paratha dough.

    Add flour, salt, oil into a large bowl, gradually pour the water and combine ingredients to make a soft dough that is not too wet or dry. 5 minutes.

    Once you've made godamba roti dough, continue kneading for another 12 minutes.

     

    Divide the dough into equal-size balls and set aside. these balls should be slightly bigger than golf balls.

     

    How to soak the paratha doughs in oil.

    Pour in 2 cups of oil into a separate flat-surfaced bowl and place the dough balls into them.

    The idea is to completely submerge the dough balls in oil for several hours. turn them into disks, this way you can avoid adding more oil to the pan.

    Cover and rest the balls of dough for 7-8 hours. you can also rest the dough balls overnight. 

     

    How to make the godamba roti/paratha.

    Once the dough has been resting for a few hours, place wok over low heat for a few minutes.

    While the wok is heating over low heat, prepare a surface close to the stove to make the parathas so it's easy to transfer them to the wok.

    As mentioned earlier on the instructions above, on a flat surface(I'm using a sheet pan), flatten the dough first using your fingertips and then with the flat palm of your hand.

    Smooth, stretch and flatten to shape them into parathas, these don't need to be perfect, they can even have tiny holes. Use a smoothing out movement to stretch the dough.

    Once you have the flattened the parathas, gently lift it using both hands(similar to hanging garments on a clothesline)and place it on the heated wok.

    Let the paratha cook for a few seconds(10-12), once the roti cooks and you can move them over the non-stick surface, using a wooden spatula start folding the roti while it cooks, continue to fold and unfold while it cook for a few more seconds(try to keep the cooking under 60 seconds so the roti doesn't turn out too dry).

    Continue making parathas until all the balls of dough are done. transfer any leftover oil to a container for later use.

    Serve with any meat curries or try out the dinner ideas mentioned above.

     

    Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
    It’s free and on the blog, for you to try anytime.

    All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

     

     

     

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    Pearl Pinnaduwa

    Monday 27th of April 2020

    I found this recipe after searching for a long time as I didn't realize that they are called parathas. Thank you for letting me copy this in paper. I hope that they will turn up like yours, at least a little. Once again thank you.

    jehan

    Tuesday 28th of April 2020

    Hello Pearl, The original name would be godamba roti but most like to call it paratha as well. There is a recipe card at the bottom of the recipe post with a small icon for printing. you can easily print the recipe or get someone to print for you. I'm sure you'll get the roti right, just make sure to read the recipe post as I have gone to a lot of details that will help you get it right the first time. Regards J

    Vindi

    Friday 27th of December 2019

    Excellent write-up. I'm making this tonight

    jehan

    Saturday 28th of December 2019

    Thank you.

    Ossie Struys

    Saturday 18th of August 2018

    Recipes well presented and most appreciated. Keep up the good work.

    jehan

    Saturday 18th of August 2018

    Hi Ossie, thank you for your encouraging words.

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