Gearing up for the flatbread CB, I want to share this post on parathas because it has a good discussion on what you want from your flours for parathas, rotis, and so on:
https://www.seriouseats.com/aloo-paratha
Speaking of parathas, there are many breads from many areas that are pretty much the same. Examples are the paratha, Chinese scallion pancakes and Egyptian Feteer Meshalt, as presented by Aly Hassabelnaby who has shared some of his Egyptian breads here on TFL in the past. Here's his blog post on Feteer Meshalt.
TomP
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I love making a good roti prata - also known as prata originating from Chennai - and for that we predominantly use very finely ground AP white flour of around 10.8% protein. So no atta flour or any use of whole wheat at all. I've found that resting the dough for a couple of hours is exceptionally important in addition to using ghee.
Looking forward to your flatbread bakes!
The magic of a good paratha for me is all the flaky layers.
The more I think of it the more I suspect these are closely guarded family secrets involving ghee and specific kinds of atta!
Would love to know how you get on.
-Jon