Move over, naan!

That (home-delivered) curry, channa dhal or butter chicken is extra delicious thanks to the bread you get with it to mop up the sauce. Usually, that’s naan, but have you ever scooped up your curry with a flaky paratha?

If you see it on the menu at your favorite Indian restaurant next time, order it without a doubt. The flatbread is fried until crispy in the pan and leaves a wonderfully greasy layer on your fingers. It’s also super flaky, a kind of croissant meets naan.

Don’t see it anywhere on the menu? Then make it at home for your Indian feast. It’s certainly not difficult. You massage some oil into flour, add water and knead it until you have a ball of dough. Let it rest for a while and voilà, your paratha dough is ready.

Layers

How do you get all those layers into the dough? By rolling out the dough paper-thin, spreading it with ghee (clarified butter) and folding it over several times, you get beautiful thin layers of dough once it’s in the pan. Or as she says in the video below: “It’s almost like you’re eating pie crust. Who doesn’t want that?!” Exactly. Make it soon.