Paratha

Paratha is a South Asian flatbread made from wheat dough and cooked on a griddle. It may be plain or stuffed, and often has layers formed with fat.

Laminated dough: Dough made by folding fat between layers to create a flaky baked or cooked structure. Folding fat into paratha dough produces distinct layers that separate during cooking.
Punjabi cuisine: The culinary traditions of Punjab, a region spanning northwestern India and eastern Pakistan. Punjabi cooking is especially associated with stuffed and richly griddled parathas.
Aloo paratha: A stuffed paratha filled with seasoned mashed potatoes. Potato filling makes this one of the best-known breakfast and everyday meal forms.
Naan: A leavened South Asian flatbread traditionally baked in a very hot tandoor. Naan is usually leavened and oven-baked, unlike griddle-cooked paratha.
Tawa: A flat or slightly concave griddle used for cooking foods across South Asia. Paratha is commonly cooked on this griddle, with heat applied to both sides.
Mughlai cuisine: A South Asian culinary tradition shaped by the kitchens of the Mughal Empire. Mughlai cooking helped popularize rich layered breads, including varieties of paratha.
Mughlai paratha: A Bengali stuffed flatbread, often filled with egg and served with accompaniments. This regional form shows how paratha can become a substantial street-food meal.
Roti: A broad family of South Asian flatbreads, commonly made from wheat flour and cooked on a griddle. Roti is often simpler and less layered, though names and distinctions vary by region.
Ghee: Clarified butter made by removing water and milk solids from butter. Ghee can grease the dough’s layers and enrich the bread during cooking.
Parotta: A South Indian and Sri Lankan layered flatbread made from dough stretched and folded with fat. Parotta shares paratha’s layered character but developed distinct regional techniques and forms.

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