What are some tips for making a flaky paratha?

[SEEING-TO-BELIEVE]

it is so tasty when flaky..

i know you should crumble it at the end for "luck" and also better texture..

and use significant amount of oil or ghee..

what else will make it better? it should be tips that are easy to follow.. if possible

here is an example of what i mean

https://www.desicooks.com/dms/images/parata-4.jpg

 

[medtran49]

Practice from what I understand about making them.

 

[blissful]

https://www.thekitchn.com/parathas-recipe-23280232

It looks like the recipe is making pastry dough where the dough is layered and spread with fat (butter, ghee, oil) stacked, rolled out making thin layers of dough and fat.
The layers separate a little when it is baked.

 

[dragnlaw]

I watched two different video's on how to make Paratha. Both helped to give a good understanding of the method. One rolled the thinned dough out and the other folded/pleated it up before rolling again. The pleated one looked more like the picture you posted Seeing-to-Believe.
I think I would use butter, decadent muncher that I am.

aside:
Never heard of Partha before and looked it up but the only recipe that came up was for a dish for Punjabi spaghetti and meatballs. And then realized I had spelt it wrong!!
Big Difference! Paratha and Partha.

 

[GaryHyslop]

To make your paratha flakier, start by letting the dough rest for 20-30 minutes after kneading. Use warm water to make the dough and coat the dough balls with oil or ghee before rolling them out. Roll the dough gently to keep the layers intact and cook on medium heat to get a golden, crispy texture without burning it. While cooking, brush the paratha with ghee or oil to enhance the flakiness. Finally, crumbling the paratha at the end helps improve the texture. These simple tips will help you make delicious, flaky parathas!