Paratha is a type of Indian flatbread, but the texture is little bit different compare to roti canai. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough.It is one of the most popular unleavened flat breads in the northern part of the Indian subcontinent and is made by pan frying whole wheat dough on a tava.The parantha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha.

The parantha can be round, heptagonal, square, or triangular. When it is round, the stuffing is mixed with the kneaded flour, and the parantha is prepared in the same way as roti, but in the latter two forms, the peda (ball of kneaded flour) is flattened into a circle, the stuffing is kept in the middle, and the flatbread is closed around the stuffing like an envelope.

The Paratha is an important part of a traditional North Asian breakfast. 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. Sides which go very well with paratha are curd, fried egg, omelette, Qeema (Ground mutton cooked with vegetable and spices), Nihari (a lamb dish), zeera aloo (potatoes lightly fried with cumin seeds), daal, and raita as part of a breakfast meal. It may be stuffed with potatoes, paneer, onions, qeema or chili peppers.