For the similar South Indian flatbread, see Parotta. Parathas originated from Peshawar where they spread throughout the Indian subcontinent. Paneer biryani, Punjabi and North Indian cooking.
The Punjabi method is to stuff parathas with a variety of stuffings. However, Banerji states, Mughals were also fond of parathas which gave raise to the Dhakai paratha, multilayered and flaky, taking its name from Dhaka in Bangladesh. Percentages are roughly approximated using US recommendations for adults. Parathas are one of the most popular unleavened flatbreads in the Indian subcontinent, made by baking or cooking whole-wheat dough on a tava, and finishing off with shallow-frying. Many other alternatives exist such as leaf vegetables, radishes, cauliflower or paneer.
To achieve the layered dough for plain parathas, a number of different traditional techniques exist. These include covering the thinly rolled out pastry with oil, folding back and forth like a paper fan and coiling the resulting strip into a round shape before rolling flat, baking on the tava and shallow frying. The paratha is an important part of a traditional breakfast from the Indian subcontinent. Traditionally, it is made using ghee but oil is also used. Some people may even bake it in the oven for health reasons. Usually, the paratha is eaten with dollops of white butter on top of it.