There’s a number of reasons that the plain parantha is the most amazing concoction within the bread space. One of them being that you don’t have to make them round – and YES, that’s a legit reason.
A plain parantha is flaky, chewy, and crispy. Paranthas can be plain, stuffed with potatoes, radish, paneer, queso, or anything that you come up with. They’re eaten with lots of butter, yogurt, pickle, and fresh veggies – though plain paranthas can be paired with daal, sabji, meat, or curries. I almost feel the need to draw from my inner Dr. Seuss and talk about how we ate them on a plane, in a train, and while digging a drain. They’re for everyday or fancy occasions. And should anyone ever tell you that paranthas are overrated or not a principal item in Punjabi cuisine, they’re a monster and you must stop speaking to them post haste.
As a rule of thumb paranthas are both easy and complicated to make. They’re incredibly easy because it’s just making a basic dough, rolling it out, and then pan frying it. That said, they’re really difficult to make because the perfect parantha has flaky layers within it. The only way to get there is practice. But the great thing is, layers or no layers, they are so delicious!