Paratha

A flaky, layered flatbread native to the Indian subcontinent, paratha is a beloved staple in various cuisines. Its earliest references date back to early medieval Sanskrit texts, and it has since become prevalent across India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago. The name “paratha” is an amalgamation of “parat” (meaning layers) and “atta” (referring to wheat dough).

Texture: Paratha boasts a light and slightly fluffy texture, achieved through repeated layering and rolling during its production.

Ingredients: Made with whole wheat flour (atta), salt, water, and either ghee or oil.

Cooking Methods: Traditionally, parathas are baked in a tandoor (a cylindrical clay oven) or shallow-fried on a tawa (a flat pan). The intense heat creates golden-brown spots and flakiness.

Serving: Parathas are often coated with ghee or butter and served warm. They pair wonderfully with curries, chutneys, pickles, eggs, and meat dishes.