Dish · indian
Paratha
A whole-wheat flatbread folded or layered before rolling, then pan-fried in ghee until it turns flaky and golden. Plain, without stuffing, unlike its filled cousins.
Where it comes from
The bread is eaten daily across North India and gets its flakiness from folding technique rather than fat content alone, a way to layer a simple wheat dough without laminating with cold butter the way Western pastry does.
What cooks argue about
Cooks argue over the folding method, since more folds build more distinct layers but make the bread harder to roll evenly. More ghee between the folds gives flakier layers but a greasier bread.
Nobody has published a paratha recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.