• Whole wheat flour
• Yogurt (for softness)
• Salt
• Ghee or butter
• Baking powder (optional)
• Water
• Fresh coriander (optional)
• Sesame seeds (optional, for extra crunch)

Rich in Fiber – Whole wheat flour aids digestion and boosts gut health.
Good Source of Energy – Provides long-lasting energy with complex carbs.
Protein-Packed – When paired with yogurt, dal, or paneer, it becomes a complete meal.
Low in Oil – Baked in a tandoor, making it a healthier alternative to fried breads.
Loaded with Iron & Minerals – Supports overall health and well-being.

Tandoori Paratha traces its roots back to North India, where tandoor ovens have been used for centuries to cook breads like naan, roti, and kulcha. Originally a staple in Punjab, this paratha was a favorite in dhabas (roadside eateries), where travelers and farmers enjoyed it with rich, flavorful curries. Over time, its smoky, buttery flavor gained popularity, making it a sought-after delicacy in Indian cuisine.