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Soft Paratha (Indian Flatbread) (parota)
Fluffy, soft parathas made from whole‑wheat flour, perfect for a comforting South Indian breakfast or as a side for any meal. This recipe walks you through mixing, resting, rolling, and cooking the dough to achieve a tender, lightly crisp flatbread. Also known as parota.
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Critical Success Points
- • Kneading the dough until smooth.
- • Allowing the dough to rest for at least 10 minutes.
- • Rolling the dough to an even thickness.
- • Cooking on a properly heated skillet and brushing with oil/ghee at the right moment.
Safety Warnings
- • Handle the hot skillet with care; use mitts or a thick towel.
- • Do not leave oil unattended on the stove to avoid fire hazards.
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