How do I make soft paratha

What is the difference between a chapati and a paratha?

Chapathi or roti is usually made from wheat flour in all Indian homes. Chapathi is usually larger than phulka. Both sides are cooked in a pan. Some people apply oil / ghee after they have fully cooked it but when it is not on the pan but while eating. Roti / chapati usually doesn't swell, especially if it's rolled comparatively thick. Bubbles appear in the roti / chapati when steam forms in some places. The word "roti" is commonly used in northern, central and eastern India, while "chapati" is more commonly used in western (Mumbai) and southern India. Chapati is only fried in a little oil in South India! Elsewhere, only a paratha is fried with oil or ghee

Paratha is something that can be filled paratha or unfilled paratha. Stuffed Parartha is like Aloo Paratha, Methi Paratha, and is also cooked in a pan, but oil / ghee / butter is used when cooking in a pan. Unstuffed paratha is that you make a puree of spinach or fenugreek with various spices and add it while you make the dough yourself. And then it is cooked in the pan. Paratha (simple, folded or filled) is made from an unleavened dough made from whole wheat flour and fried flat with a little oil / ghee / butter. Parathas generally stay soft and moist even when they are cold.

Yes, certainly the meaning sometimes differs depending on the context of the people and the region, although there is not much difference in preparation. The triangle shape has nothing to do with taste or texture, it is more concerned with presentation. Indeed, oil affects the taste and texture of the dough. The "moisture" of the Parathas - the soft texture - actually comes from oils and fats. By adding additional fat such as oil, butter and shortening, the Parathas appear particularly moist and soft.