Roti Parantha

I made some Roti Parantha (also known as Roti Canai), an Indian and Malaysian flatbread, for the first time today. Parantha is an unleavened, flaky flatbread, with many inner layers of dough. The process was more complicated than I expected at first, but most of the steps are part of the process to create that flaky texture, capturing both oil and air within the bread. Having seen store brands to it, I added some browned onions in between the layers as well. The hardest part is stretching out the dough to the point where its translucent, so you can have the maximum possible layers in your end product. Some good references that I found on my quest to make some Parantha

The Layered Dough Resting Before Being Rolled Out Again

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