Paratha - Indian Flatbread
Submitted by John on 21 March 2007 - 9:03pm.
I like flatbreads and for that matter, any fresh made bread. This goes great with traditional curries and chutneys, but this is great for just about any meal.
Ready
- 1 ¾ cup whole-wheat flour
- 1 ¾ cup all-purpose flour (extra for dusting and rolling)
- ½ tsp salt
- 1 cup warm water (100°F)
- ½ cup of melted ghee
Set
- 1 Medium bowl
- Rolling pin
- Mixer with dough hook (optional)
- Plastic wrap
- Large cast-iron skillet or griddle.
Go
- Place flours and salt in bowl and mix to blend.
- Take 2 Tbsp of the melted ghee and pour over flour.
- Rub the ghee into the flour until it forms course crumbs.
- Add water, a little at a time and mix until it you can gather it up into a cohesive ball.
- On lightly floured surface, knead dough for about 10 minutes or in mixer for about 6 minutes. Shape ball into dough and rub some ghee over the surface.
- Wrap in plastic and let rest ½ hour.
- Knead dough briefly and cut into 12 equal portions. Keep portions covered to prevent drying until you are ready to work with them.
- Lightly dust surface and rolling pin with flour. Flatten out each portion and roll into a 6-7 inch circle. Repeat with remaining portions.
- Preheat skillet or griddle over medium heat.
- When skillet or griddle is hot, brush with ghee.
- And place paratha in pan and let it cook for about 1 minute. It will bubble up a little and have dark golden spots.
- Brush top with some more ghee and flip to cook other side for about a minute.
- Transfer to plate and continue cooking the remaining parathas.
- Serve.
What you should know
In india, these are rolled from anything from a square to a triangle. Sometimes they are filled then cooked.
If you cannot find ghee, use clarified butter.
Re: Paratha (Indian Flatbread)
Submitted by advert on 29 November 2009 - 6:32am.
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