How Do You Make Parathas (Pan-Fried Indian Flatbread)?
How To Make Parathas (pan-fried Indian flatbread) Sunday April 23, 2006 They’re flaky, crispy and a great complement to most Indian dishes. There’s nothing like a hot Paratha (pronounced puh-raa-taah) for breakfast…well actually lunch or dinner too! Parathas may look sinful (thanks to the pan-frying part of their preparation) but make them part of your meal and you will feel totally decadent too! We all need that once in a while, don’t we? Like any other Indian bread, you can eat Parathas all by themselves (because they are so tasty) or team them up with another dish. You can even them make them into rolls with your favorite filling. Growing up, my mother used to fill them with all sorts of yummy stuff and pack them for my school lunch. Happy days! Add extra zing to Parathas by sprinkling them with spices like thymol and cumin seeds and dry red chilli flakes. Once you’ve got the hang of Parath
