India, May 16 -- Freshly rolled parathas with yoghurt mixed directly into the dough can create a softer texture and richer flavour for breakfast mornings. High-protein dahi paratha combines curd, whole wheat flour, herbs, and mild spices to create a probiotic-rich flatbread with golden colour, soft layers, and balanced savoury taste.

Dahi paratha has roots in North Indian home cooking where curd is often added to dough for softer texture and slight tanginess. This breakfast version focuses on adding protein-rich ingredients like curd, paneer, or seeds into the dough to make the flatbnutritious. The yoghurt also helps create smoother dough while improving softness after cooking.

High-protein dahi paratha differs from many regular breakfa...