Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

parata (or paratha) an Indian flaky bread prepared by smearing the dough, which is unleavened and is also enriched with oil, with ghee or oil and folding the dough three times. More ghee or oil is brushed over and the process repeated. The resulting packet of dough is then rolled out to the required size and fried in oil or dry cooked on a tava or griddle. The layers of pastry separate and flake while frying.

Paratas are often stuffed with spicy mixtures of meat or vegetables before frying. A similar bread is made in Afghanistan and Nepal.