Knead the dough until it’s soft and pliable. This makes it easier to roll out without tearing.
Allow the dough to rest for at least 30 minutes. This relaxes the gluten, making it less likely to break.
When rolling out the paratha, ensure it’s an even thickness throughout. Uneven areas are more prone to tearing.
Lightly oil the surface of the rolled-out paratha before adding the stuffing. This helps create a barrier and keeps it moist.
Choose stuffing that isn’t too wet. If using vegetables, ensure they’re well-drained to prevent sogginess.
Be mindful of the quantity of stuffing you use. Overstuffing can lead to bursting when you fold or roll the paratha.
After adding the stuffing, gently gather the edges of the paratha and pinch them together, ensuring a tight seal to prevent leakage.