Anjana Shanker is a chef and baker who has contributed to ChefSteps for many years. Previously, she worked on the R&amp;D team for Modernist Cuisine, as well as at restaurants like Lampreia in Seattle.

Anjana Shanker

Paratha is one of the most delicious laminated breads in the world—crispy, flaky, buttery, and tender, all at the same time.The name is derived from the Sanskrit words for “layers” (“parat”) and “flour” (“atta”), and those layers consists of toasty ghee and a dough made from atta, or stone-ground whole wheat flour, which gives the flatbread its characteristic flavor.They’re delicious all on their own or served as part of a larger meal. Make yourself a cup of chai and set out a paratha or two, along with some sliced onion and hot chiles, and you’ve got an excellent breakfast; set a stack on the table and serve them up with <a href="https://www.chefsteps.com/recipes/butter-chicken-murgh-makhani">Butter Chicken</a> or <a href="https://www.chefsteps.com/recipes/chana-masala">Chana Masala</a>, and you’ve got yourself a feast. Use them as a wrap for grilled meats and veggies or just some leftovers lying around in the fridge, and you’ve got a kati roll that’ll make you question all the times you’ve eaten a sad desk lunch at work.The best part? You can par-cook the paratha and freeze them so you’re never more than a couple minutes away from a crazy good meal.

Ultra-Flaky Paratha