Pakistan – Paratha

Paratha is a popular and traditional flatbread in Pakistan made from wheat flour. It is a staple breakfast item and is enjoyed throughout the country, often served with tea, yogurt, pickles, or curries.

Key Features of Paratha:

Ingredients: Made with wheat flour, water, salt, and sometimes ghee (clarified butter) or oil for richness.
Texture: Parathas are crispy on the outside and soft inside, with flaky layers formed by folding and rolling the dough.
Cooking Method: Cooked on a tava (flat griddle) with ghee or oil until golden brown and slightly crispy.
Variations:
- Plain Paratha – Simple and flaky.
- Stuffed Paratha – Filled with ingredients like potatoes (Aloo Paratha), spinach (Palak Paratha), paneer (cheese), minced meat (Keema Paratha), or eggs (Anda Paratha).
- Lachha Paratha – Made with multiple layers for added flakiness.

Cultural Significance:

Breakfast Staple: It is often paired with chai (tea) or lassi (yogurt drink) for a traditional breakfast.
Street Food: Found in roadside stalls and dhabaas (small eateries) across Pakistan.
Festive Food: Frequently prepared during festivals, family gatherings, and special occasions.