paratha

Paratha is a type of flatbread from the Indian subcontinent. It is typically made from whole-wheat flour and is unleavened. The dough is kneaded with water and salt, and often a small amount of oil or ghee is incorporated. The dough is rolled into a circle, brushed with oil or ghee, and folded or layered several times to create multiple thin sheets. The resulting dough is then rolled again and cooked on a hot griddle (tawa) with oil or ghee until the surface is golden and the bread is crisp and flaky.

There are two broad categories: plain paratha and stuffed parathas. Plain paratha is rolled and cooked as a layered bread, while stuffed variants incorporate fillings such as aloo (potato), gobi (cauliflower), paneer (cottage cheese), mooli (radish), or keema (minced meat). Regional styles include Amritsari paratha and other North Indian adaptations, as well as versions found in Pakistan, Bangladesh, and Nepal. In parts of Kerala and Tamil Nadu, similar flaky breads known as parotta or layered paratha appear, though techniques and texture differ from the standard North Indian paratha.

Serving and consumption: parathas are commonly eaten for breakfast or with meals, paired with curries, dals, yogurt, pickles, or chutneys. They are valued for their rich, flaky texture and the ability to be prepared plain or with a variety of fillings. The term paratha reflects a long-standing culinary tradition, with regional variations and techniques that contribute to its broad appeal.