Frozen Parathas

A paratha is a North Indian and Pakistani flatbread made from wheat dough that is spread with fat, folded and rolled again, so it cooks into soft, flaky layers. Laccha paratha, sometimes written lachha, is coiled from a pleated strip of dough and opens out into rings when you crush it in your hands after cooking. Stuffed parathas carry a filling rolled inside the dough: spiced potato for aloo paratha, fenugreek leaves for methi paratha, grated cauliflower for gobi, or onion, paneer and mooli.

Plain and laccha parathas go alongside a curry, a dal makhani or a plate of keema. A stuffed paratha is a meal on its own for breakfast or lunch, with a spoon of white butter, plain yoghurt and a piece of mango pickle or lime pickle. For a lighter bread to eat every day, look at frozen rotis and chapatis, and for the flakier South Indian cousin, try Kerala porotta.

Do not thaw parathas before cooking, as the layers stick together and tear. Put the frozen paratha on a medium hot tawa, cook for a minute or so each side until golden brown spots appear, and press the edges gently with a spatula so the centre cooks through. Stuffed parathas take a little longer over a slightly lower flame. Keep the bag sealed in the freezer at -18°C. Every other frozen flatbread is under frozen parathas and breads.