Paratha

Paratha is India's layered flatbread — whole wheat dough (atta) rolled out, brushed with ghee, folded, rolled again, and cooked on a hot tawa until the layers separate and the exterior is crisp. Plain paratha, aloo paratha (potato-stuffed), and gobhi paratha (cauliflower-stuffed) are the three essential versions. The layering technique is similar to puff pastry — ghee between layers of dough creates separation during cooking.

Punjab and northern India. Paratha is the bread of the Punjabi morning — served with a cup of sweet chai, dahi (yoghurt), and mango pickle. It is the most common home breakfast in northern Indian households.

Masala chai and dahi (full-fat yoghurt with a pinch of salt) — the canonical paratha accompaniments. Or with dal makhani for a Punjab lunch.

{"Atta (whole wheat flour): a specific coarsely ground whole wheat flour with a different gluten structure from refined flour. The earthier, slightly coarser atta is what gives paratha its characteristic flavour and texture","Dough consistency: softer than pasta dough, slightly stiffer than roti — the dough should be very pliable and not sticky","The ghee layer: brush generously with ghee (or neutral oil) after the first roll, fold the circle in half, brush again, fold in quarters — the result is a layered disc","Roll again to 4-5mm: this compresses the layers and distributes the ghee evenly","Tawa (flat griddle): preheated over medium heat. Cook 2-3 minutes per side, brushing with additional ghee when flipped — the ghee creates the crispy exterior","For aloo paratha: the potato filling (mashed with cumin, chilli, coriander, and amchur) is encased in a ball of dough, then rolled out gently to avoid tearing"}