Paratha (Indian flatbread). Parathas (pan-fried Indian flatbread) are truly a treat. Crispy and flaky, they go well with most Indian dishes Roll Paratha Dough Into Balls. The dough for parathas is much like the dough for chapatis.

Malabar Parotta (Kerala Paratha) Indian Bread Recipe Aloo Paratha is a potato stuffed flatbread that is a popular dish in India. Parathas (Indian flatbreads) are very popular in India and are typically served for breakfast. You can have Paratha (Indian flatbread) using 7 ingredients and 13 steps. Here is how you cook it.

Ingredients of Paratha (Indian flatbread)

It's 2 cup of all purpose flour.
It's 2 tsp of baking powder.
You need 1/2 tsp of salt.
Prepare 1 tbsp of shortening.
It's 1/4 cup of butter.
It's 1/2 cup of vegetable oil.
It's 1 cup of water.

An India-born cook who teaches classes for New York City's League of Kitchens, Yamini Joshi taught us this reliable paratha—or flaky whole wheat. To make this easy paratha recipe - a flatbread that makes a simple and tasty side to any Indian food - all you need is whole grain flour, water, salt and ghee. A paratha (parāṇṭhā) is a flatbread that originated in the Indian subcontinent. Parathas are one of the most popular unleavened flat breads in India.

Paratha (Indian flatbread) instructions

Sift flour, baking powder and salt into large bowl..
Add shortening and massage with hands into flour mixture..
Add enough water to form a smooth, soft ball of dough..
Knead well. Cover with a damp cloth and let rest for 30 minutes to an hour..
Knead again, then divide dough into 6 balls..
Sprinkle flour onto countertop or cutting board. Roll out to about 6 inches. Spread butter onto flattened dough and sprinkle with flour..
With a sharp knife, cut dough from center to edge. Roll into a cone shape..
Press top of cone into the center. With both hands, pull sides down, forming a ball. Pinch ends together on the bottom..
Leave balls to rest again, covered with a damp cloth for 30 minutes..
Sprinkle surface with flour and roll out each ball very thin (approx. 1/16 inch)..
Heat 1-2 tablespoon of oil in a large pan between medium and med-high heat..
Place paratha flat onto pan. Brush top with more oil. Cook 2 minutes, then turn, cooking another 2 minutes..
Lightly pound with two wooden spoons or spatulas until flaky. Place onto to paper towel on a plate. Pile remaining paratha on top of each other as they finish cooking..

Plain parathas are mainly made with whole wheat. A paratha (parāṇṭhā) is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, and Myanmar, where wheat is the traditional staple. Aloo paratha/Aloo Ka paratha is one of the famous North Indian recipe you can find in any Indian restaurant menu card next to Aloo Paratha / Aloo ka Paratha: Potato Stuffed Flatbread Recipe. Parathas, Plain Paratha, Basic Paratha Recipe, How to Make Paratha with detailed step by step photos. Paratha is a basic Indian unleavened flatbread which is derived from Indian subcontinent.