Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

A wonderfully rich and flaky Indian bread to serve with spicy foods. When I spent time in India recently, I observed and tried making parathas by several methods and have included two versions here. Traditionally, the dough is flung into the air, much like the dough for a pizza is, to ensure maximum elasticity and paper-thin sheets.

Try it when you feel more confident with the dough and procedure!