Paratha is one of the popular unleavened flatbreads that are native to the Indian subcontinent where wheat is the traditional staple. It is usually baked or cooked on a tava and finished off with shallow frying the whole wheat dough. The flour used to make the dough is usually finely ground wholemeal (atta). It is consumed as a breakfast dish or tea-time snack. Paratha is usually eaten with white butter on top. A few common side dishes are curd, different curries, potatoes lightly fried with cumin seeds, and raita. Parathas are usually thick because they are layered by coating with ghee or oil and folding repeatedly like the method used in making puff pastry. This is the case in plain parathas. There are stuffed parathas in which the dough is mixed with mixed vegetables such as potato, cauliflower, beans, carrots. These usually resemble a filled pie squashed flat and shallow fried. Most stuffed parathas are layered. Chapati is an unleavened flatbread that originated from the Indian subcontinent. It is usually made of whole-wheat flour (atta), mixed with water, oil, optional salt and cooked on a tava (flat skillet). The flour is more finely ground than most western-style whole wheat flours. The dough is kneaded with the knuckles of the hand made into a fist and left to proof for at least 10 or 15 minutes to an hour for the gluten in the dough to develop. After proofing, the dough becomes softer. Small portions of the dough are pinched off and formed into round balls that are pressed between the two palms to form discs which are then dipped into flour and rolled out on a circular rolling board, using a rolling pin into a flat disc. Making parathas and chapati can be a little messy, and time-consuming. Nowadays frozen parathas come which makes it so much easier. Frozen parathas and chapatis are either fully cooked or half-cooked parathas and chapatis packed and frozen. Frozen food tend to last longer and can be used whenever required. One has to just reheat them on a tava (if fully cooked) or cook them for a couple of minutes (if half cooked). Yummy parathas and chapatis are ready as freshly made.