A paratha (“parotta” in south India) is a coiled flatbread with multiple crispy layers. Think puff pastry transformed into a softer, flavorful flatbread. Parathas are commonly eaten in India, Pakistan, Bangladesh and Nepal, with some variations.
The north Indian lachha paratha (meaning coiled paratha) or khasta paratha (crispy paratha) is made with whole wheat flour. The south Indian parotta, also coiled, is made with refined flour.
A paratha is unleavened and it is not stuffed, like an aloo paratha or a gobi paratha would be. But what makes this plain paratha without any stuffing just as beloved and decadent are its delicious, flaky layers and rich, buttery flavor.
Getting those coils and layers just right involves a bit of technique, but I’ve simplified the process enough so even a kid could make it, with great results. There is also no ghee in this vegan paratha, of course. Instead what we will use is melted vegan butter for that same delicious flavor and richness.
Crispy, buttery and delicious. There are so many delightful layers in this paratha. The outside layers are crunchy and flaky and those on the inside are tender and butter-soft. The cultured vegan butter adds a delightful, buttery flavor.
Quick and relatively easy recipe. This flatbread recipe goes from start to finish in under an hour even if you are newer to the process. Keep in mind that there is a learning curve with any Indian flatbread, like roti or vegan naan, and you may not get perfect results the very first time. But you will definitely get better each time you make these.
