Paratha — Layering with Ghee (परांठा — परतें बनाना)

Plain paratha (परांठा) is layered flatbread — atta dough rolled flat, coated with ghee, folded into a book fold or triangle, rolled flat again, cooked on a tawa with generous ghee. The layering technique creates distinct flaky strata in the final bread. There are two primary folding methods: the book fold (tri-fold creating three layers) and the triangle fold (creating a multi-pointed layered wedge). The application of ghee between layers creates a fat-separation barrier that prevents the layers from fusing during cooking, allowing them to separate as flakes when torn. Ghee quality determines the layering's flavour depth.