Parathas

Parathas are a type of Indian flatbread that is enjoyed as a staple food in many parts of India, Pakistan, and neighboring countries. They are unleavened bread made from whole wheat flour, oil or ghee (clarified butter), and water. Parathas are known for their flaky, layered texture and can be enjoyed plain or stuffed with various fillings.

Paratha dough is made by combining whole wheat flour, a small amount of oil or ghee, and water. The ingredients are kneaded together to form a smooth and pliable dough. The dough is then rested for some time to allow the gluten to relax, making it easier to roll out the parathas.

After the dough has rested, it is divided into smaller portions. Each portion is rolled out into a thin circle using a rolling pin. To create the flaky layers, the rolled-out dough is brushed with melted ghee or oil and folded into pleats or a square. This process is repeated a few times to create multiple layers within the paratha.

Once the paratha is rolled and layered, it is cooked on a hot griddle or tawa. The paratha is placed on the heated surface, and both sides are cooked until golden brown. Ghee or oil is typically brushed on the surface of the paratha during the cooking process to enhance its flavor and ensure even browning.

Parathas can be enjoyed plain or stuffed with various fillings. Some popular stuffed parathas include aloo paratha (potato stuffing), paneer paratha (cottage cheese stuffing), and gobhi paratha (cauliflower stuffing). The filling is placed in the center of the rolled-out dough, and the edges are sealed before rolling it out again and cooking it on the griddle.

Parathas are a versatile bread that can be enjoyed with a variety of accompaniments. They are often served with yogurt, pickles, chutneys, or curries. Parathas can be eaten for breakfast, lunch, or dinner and are loved for their delicious taste and ability to be customized with different fillings.