paratha bread

Coil each end of the dough log inward until they meet at the center, then fold the two coils onto each other and press together firmly. Gather the edges of the round together, forming pleats as you go. The paratha pros know how to manage the pressure of their rolling pin so efficiently that the paratha rotates beneath the pin all on its own. Crispy, chewy, buttery, and comprised of innumerable flaky layers, the paratha is a flatbread that can complement almost any dish and can be eaten at any meal. Roughly combine the flour and water with your fingers until just brought together, about 1 minute. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. Have 1 cup of vegetable oil on hands.

Don't be deterred by the number of steps in this tutorial—although the process may look time-consuming, parathas are actually quick to make. [Photographs: Vicky Wasik, Video: Serious Eats Team]. Dust with extra flour whenever necessary. Drizzle 2 tablespoons of oil over the flour and rub it in with your fingertips. It will transform your Indian cooking. This recipe can also be broken down into manageable chunks and spread out over the week, allowing you to work at your own pace. Flip if needed and repeat on the other side until you have the desired crispness (a matter of preference). Although lamination is generally associated with more advanced pastry techniques, such as croissants and puff pastry, it can be as simple as folding pie dough or biscuits a few times before the final roll. Flip the paratha once again. That’s why I follow the double roll with a double cook step: I first cook the parathas over low heat in a dry pan to cook the starches through, then I just need to quickly crisp them in ghee before serving. The next morning, while the neighbors were whipping up pancake batter, I spent Sunday watching my mom effortlessly roll out smooth dough, smear it with her heady all-day ghee, and transform it into a flaky flatbread with countless crisp and chewy layers. The special flaky quality of this bread is achieved through a double-roll procedure that fills it with countless layers of ghee, or Indian-style clarified butter, similar to the way puff pastry is layered with butter. If you already have clarified butter or browned butter on hand, you can substitute them for ghee. Madhur Jaffrey, world authority on Indian food, presents 100 of her best curry recipes. Heat a pan over medium heat; place the paratha in the pan. Wholemeal griddle bread, otherwise known as paratha. You can order maida online or purchase it from a local Indian grocery store, but all-purpose flour works fine in a pinch.

I next sprinkle on a pinch of flour across the dough, which helps give the layers definition. Cook for another minute or so, turning the heat down a bit if necessary. Set the dough aside for half an hour. Parathas (pan-fried Indian flatbread) are truly a treat. Knead the dough again and divide it into six parts. You'll need 2 tablespoons of oil for when you knead the dough. Flatbreads are common throughout India, Bangladesh, Pakistan, and Nepal, and appear in countless incarnations, from chewy, whole wheat roti to puffy, deep-fried bhatura. The only thing that kept me mesmerized and still for more than just a moment was making parathas with my mother. Registered number: 861590 England. Paratha is a unique South Asian flatbread, often used to scoop up curries and dip into raitha, that's got tons of crispy layers.

Although it might seem like there are some long and laborious steps to making parathas, luckily the dough needs to rest at a couple points, so you can, too. Crispy and flaky, they go well with most Indian dishes, whether a gravied curry or a dry stir-fry. When it does come time to serve up the parathas, they fry up fast so the stack can hit the table faster. Even though it’s a time consuming process, parathas offer an excellent introduction to lamination that anyone can master. Then flip the paratha over again.

Take the paratha off the fire and wrap in aluminium foil. Soon you will have a closed pouch. Slowly add about 175ml (6fl oz) plus 1 tablespoon water, gathering the dough together into a ball as you do so.You should end up with a soft dough. Use a spatula to flip it over.

Use half a teaspoon of oil and spread over the entire surface of the circle. This is what the paratha should look like after the last flip. Doing this will prevent it from sticking to the rolling surface.

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