Spiced Whole-Wheat Flatbreads, Paratha

“Golden, soft and packed with gentle spice.”

This crisp and unleavened flatbread defines my Punjabi heritage like no other. It’s made with wholemeal/whole-wheat flour, basted with oil, folded into a pocket square, and then rolled out to be fried lightly on a hot tawa or frying pan/skillet.

I call it folds of love, gifted from my grandmum, Barima, to us. I hope you enjoy this variation of home-cooked flatbread.