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Easy
Published 1999
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!