Paratha
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5.0
6 reviews
Excellent
Paratha
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A paratha is a flatbread containing vegetable fat, native to the Indian subcontinent, consumed mainly in India, Sri Lanka, Pakistan, Nepal and Bangladesh.
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Ingredients
- 3 cups all-purpose flour (+ ½ cup / 60 g)
- 1 tablespoon salt
- 1 cup water , or more, (at 97 F / 36°C)
- melted ghee
Equipment
- Stand mixer
- cast iron skillet
Instructions
- In the bowl of a stand mixer, combine 3 cups of flour and the salt.
- Using the dough hook, while kneading at medium speed, gradually incorporate the water until obtaining a soft and homogenous dough (the dough should resemble pizza dough, neither too soft nor too hard). It is also possible to use a bread maker or knead by hand. The amount of water to incorporate varies depending on the quality of the flour.
- Divide the dough into 5 equal pieces, place them on a tray, spaced apart, cover them with a cloth and let rest for 1 hour in the refrigerator.
- Take the dough pieces out of the refrigerator to flatten them slightly, brush them with melted ghee, sprinkle them with flour and roll them up.
- Place the dough balls on a platter, spaced apart, cover them with a cloth and let them rest again in the refrigerator for 30 minutes.
- Roll out each ball of dough on a floured work surface into a disc of 4 to 5 inches (12 to 15 cm) in diameter.
- Brush generously with melted ghee.
- Roll the dough disc on itself until it forms a long sausage and twist it like a snail before rolling it out again using a rolling pin into a 4 to 5 inches (12 to 15 cm) disc diameter.
- Dry heat a non-stick cast iron skillet.
- Brush the paratha with melted ghee and place it (brushed surface against the bottom of the pan) in the pan.
- Cook it over a medium heat, turn it over after 4 to 5 minutes, when the flatbread begins to smoke a little.
- Brush with ghee again and cook the other side for 3 to 4 minutes.
- Repeat the process and cook the parathas until all the dough is used up.
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User Reviews
Overall Rating
5.0
6 reviews
Excellent
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