Best enjoyed straight out of the pan.
A blend of all-purpose and whole wheat flour approximates the flavor and texture of parathas made with atta, an Indian whole wheat flour.Cooking the parathas over gentle heat ensures a browned and blistered exterior and a fully warmed-through interior., the flaky flat breads eaten in India and many other parts of Southeast Asia, but the stuffed ones are my favorites.
I later learned that there are several reasons why my early attempts to make good parathas failed, and they mostly have to do with the types of flour I was using.While flours made from different types of wheat have different properties, which you can read about, for paratha-making, the properties I want to focus on are the size of the bran contained in the flour and something called"damage starch values.
The different milling process also accounts for the fact that the size of the bran particles in atta is much smaller than in American wheat flours. The size of the bran is important for paratha-making because bran interferes with gluten formation; when kneading a dough, bran particles will end up cutting the strands of developed gluten, reducing the dough's elasticity and increasing its extensibility, thus making the parathas easier to form.
But fat also plays an important role in giving parathas their characteristic flaky texture. Just like puff pastry, when parathas are rolled out, the dough is lightly greased with a little fat and folded over itself to create multiple layers; this is called lamination. When the dough is cooked, the water in the dough produces steam, creating air pockets between each of those layers.
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