Paratha is a type of layered flatbread, staple all over India and South Asian countries. They are basically of 2 kinds – plain and stuffed. While the plain Parathas require just 4 basic ingredients like flour, salt, water and ghee/oil, the stuffed kind require a stuffing made with veggies or lentils, spices & herbs.
Paratha is one of the most popular flatbreads in India. The folded, whole-wheat version is prevalent in the Northern Indian subcontinent, and is distinct from South Indian parotta, which uses refined flour.
Parathas are a flaky, buttery, and layered style of flatbread that can be served alongside curries, rolled up and dipped into hot chai, or made into a meal by themselves with a side of raita for dunking.
This paratha recipe shows how to make flaky Indian flatbread using an unleavened whole wheat flour dough. Learn to cook soft, layered plain paratha at home.
What is Paratha? Paratha is a type of flatbread that originated in India. It is commonly prepared with whole-wheat flour, also known as “atta,” but can also be made with other types of flour. The dough is typically mixed with water, oil or ghee (clarified butter), and sometimes salt.
Paratha Recipe (Perfected for 19 Years with my Indian Husband!) - Foodess
Different kinds of parathas are a delicious part of Indian cuisine, loved for their taste, variety, and comfort. From classic stuffed parathas like aloo paratha to flavorful vegetable parathas, there is something for everyone.
Paratha is a flaky, soft bread that is perfect to serve with your favorite Indian entrée. It has a neutral flavor, which means it pairs well with nearly anything.