Paratha (Flaky Indian Flatbread)

Paratha (Flaky Indian Flatbread)Matt Taylor-Gross

An India-born cook who teaches classes for New York City's League of Kitchens, Yamini Joshi taught us this reliable paratha—or flaky whole wheat flatbread—recipe. Made using atta or chapatti flour, a hard durum wheat flour found at Indian markets, it can be used to make any number of atta-based flatbreads, such as roti. Because it is enriched with layers of ghee between the dough, it takes on a layered, flaky texture and chewiness. Enjoy it as a part of a full Indian meal, or, on its own, drizzled with melted ghee or honey.