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recipe by Saveur www.saveur.com
The foundation for this common Indian flatbread is the same dough that is used for chapati—atta, or durum wheat flour mixed with water. The key difference, which creates the paratha's signature layers, is rolling and folding the dough in a triangle. The chewy flatbread is then dry-cooked in a skillet until puffy and golden.
recipe updated Nov 27, 2017