Types Of Paranthas(Layered Unleavened Bread)

Paranthas are basically of two main types: 1.Stuffed Paranthas and 2.Plain Paranthas.Each State of India have some special way of preparing these paranthas. The basic methodology however remains the same. The difference is in the way each stuffing is prepared.

Paranthas are mostly a North Indian speciality,with the western states of Gujerat and Rajasthan also specialising in them.The staple food for Eastern India being mostly rice,paranthas have become quite a delicacy which are to be made on special occasions or as a sunday breakfast.However the Southern part of India prepare a different type of Indian Bread(Rice or gram pancakes....called Dosas and Uttapams)which are quite different from the conventional parantha....but made on a griddle with the help of oil and ghee.

Paranthas are usually made from wheat flour(flour made from whole wheat which is usually a variety low in gluten),very finely ground for making Indian Bread.Outside India,this flour is called "chapatti flour" and is available in East Indian food stores.A fairly close substitute is whole wheat pastry flour.Regular whole wheat flour gives heavier results and is stiffer and more difficult to work with than "chapatti flour".If regular whole wheat flour must be used,sift it several times through a very fine sieve(to get a fine flour and to remove bran)and substitute refined flour for half the whole wheat flour in a recipe.Once adept at handling dough,you may decrease the quantity of refined flour to suitour taste.

How To cook Paranthas.......