Paratha flatbreads are a staple of South Asian cuisine, particularly in India, where they are often enjoyed as a breakfast or dinner item, either plain or stuffed. Though not originally Mediterranean, parathas share similarities with other types of flatbreads enjoyed in the region, like pita or lavash. This reflects the fluidity of culture and cuisine, as flatbreads are cherished across the Mediterranean for their versatility and the way they complement rich, spiced dishes, much like parathas do in their native culinary context.

Paratha Flatbreads
Difficulty: Medium
Serves: 4
Course Type: Bread
Allergen information: Gluten, Wheat
Intolerances: Gluten

Ingredients:
– 250 grams (8.8 oz or 2 cups) whole wheat flour, plus extra for dusting
– 150 ml (5 fl oz or ⅔ cup) water
– 1 teaspoon (5 ml or 1 teaspoon) salt
– 2 tablespoons (30 ml or 2 tablespoons) vegetable oil, plus extra for cooking

Method:
Begin by mixing the flour and salt in a large bowl. Gradually add the water, mixing continuously to form a soft dough. Knead the dough on a lightly floured surface for about 10 minutes until it’s smooth. Cover the dough with a damp cloth and let it rest for 30 minutes. After resting, divide the dough into eight equal portions, roll them into balls, and then flatten each ball into a disk. On a floured surface, roll each disk into a thin circle about 20 cm (8 inches) in diameter. Heat a tsp of oil in a pan over medium heat. Place a paratha in the pan, cook until its surface starts to bubble, then flip it and brush lightly with oil. Cook until both sides are golden and crispy. Repeat with the remaining dough. Serve hot.

Tips: For a flakier paratha, you can fold the rolled dough in layers before rolling it out into circles. Adding herbs or spices to the dough can also add more flavors to your parathas.