Description
A flaky, layered flatbread intentionally shredded to create a textured eating surface.
Technical
Paratha dough (wheat flour, water, ghee) is laminated through repeated folding and rolling, then pan-fried until golden before being torn apart. The shredding creates increased surface area for sauce absorption.
Culinary Significance
Traditionally served with curried meats or vegetables, using the torn edges to scoop and soak up sauces.
Science
Primary Reaction
Maillard Reaction
Parameters
Temperature
25°C optimal
20°C to 30°C range
Room temperature for dough resting
Time
1.5 hours
1 hour – 2 hours
Equipment
Mixing bowlRolling pinCutting toolBaking sheet