Paratha
Paratha is a traditional Indian flatbread that is made by folding it into layers and frying it with ghee or oil. It is one of the most popular types of bread in South Asia, especially in India and Pakistan. It is often eaten on its own, but it is also perfect with curry, dhal or even breakfast dishes. The special feature of paratha is its layered structure, which becomes crispy when baked.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the whole wheat flour and salt.
2
Gradually add water, kneading until you form a soft, pliable dough.
3
Cover the dough and let it rest for 20 minutes to make it easier to shape.
4
Divide the dough into 6 equal portions, then shape them into balls.
5
On a lightly floured surface, roll each ball into a circular disc (about 2 mm thick).
6
Brush each dough disc with a little melted butter or ghee, then fold it into quarters and roll it out again.
7
Heat a hot skillet over medium heat and place the first paratha dough on it.
8
Cook for 1-2 minutes on one side, then flip and cook for another 1-2 minutes, until golden brown spots appear.
9
Brush with a little more butter or oil while cooking to make it more layered and crispy.
10
Serve immediately with curry, dhal, or a yogurt dipping sauce.
