I prefer our Kimis/Sabaayad(similar to the South Indian Malabar Parotta). Very light, flaky and made with plain flour. The North Indian paratha tends to be a bit harder since they make it with wholewheat flour.
Btw North Africans, Chinese, Turks also have something similar.
Chinese layered pancake. They stuff it with spring onions.
Turkish Katmer
North African Msemmen
