Also known as parantha, parauntha, prontha, parontay, Parotta,
Paratha is an unleavened flatbread originally from the indian subcontinent. It’s made by mixing maida (a finely ground, refined and bleached all purpose flour) with water and salt and mixing it to a soft pliable dough. Sometimes a little ghee or vegetable oil and sugar may be added, depending on the recipe.
The dough is left to rest then it’s divided into balls.
The ball of dough is rolled or stretched into a circular shape about 8-10 inches (20-25cm) in diameter and about 1/4 inch thick, then brushed liberally with ghee or vegetable oil and sprinkled with flour, then it’s folded and re-rolled.
The re-rolled dough is shallow fried on a flat heavy pan (griddle) as shown in the video below.
This is my most favourite video that shows the rolling, oiling, folding and cooking of paratha in a flat pan, called Tava.