The dish in the photo is a paratha, a popular type of flatbread enjoyed across South Asia, especially in Bangladesh, India, and Pakistan. Parathas are known for their flaky, layered texture, which is achieved through a unique preparation method involving layers of dough and ghee or oil. This layering process gives the paratha its signature soft, chewy inside and crisp, golden-brown outside. It is typically made from wheat flour, kneaded into a dough, rolled out, layered, and then cooked on a hot skillet or tawa until golden.

In Bangladesh, parathas are a breakfast staple and are often served with a variety of sides, such as scrambled eggs, spicy curries, or even simply with a bit of sugar for a light treat. It’s common to find parathas paired with bhaji (spiced vegetables), daal (lentil soup), or beef curry. Its versatility makes it a beloved comfort food that can be enjoyed at any time of day. The unique taste and texture of parathas come from the ghee or oil used in each layer, making them slightly indulgent and extremely satisfying for all ages and preferences.