Paratha is an Indian flatbread made from unleavened dough that is either layered with ghee, or stuffed with a savory or sweet filling. Ours contains umami-rich caramelized tomato and onion, with flavor amped up with warming and pungent Indian spices slow roasted in ghee. Our paratha is coated in an inviting thin layer of ghee, and its surface spotted in golden brown just like at restaurants. <br /> <br />Traditionally, a paratha is deep-fried, but we are going to forgo the trouble and complete our cooking on a flat skillet, griddle, or frying pan. In India they use what is called tava, which is a flat frying pan with no edges and a slightly concave shape. A small wooden rolling pin, such as a French rolling pin or Indian belan is also really helpful for adeptly rolling small circles. A final note about the flour. Look for stone ground flour, or the best is “chakki atta,” which is a traditionally milled whole wheat flour from India. Only a finely ground flour gives the soft texture that puffs up so beautifully. <br />

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