Paratha - South Asian Recipe

Paratha

🌍 South Asian, Punjab Difficulty: ●●●○○

The layered technique (mooli paratha, aloo paratha) represents one of the world's oldest forms of laminated bread.

Ingredients

• 300 g whole wheat flour (atta)
• ½ tsp salt
• 2 tbsp oil
• Warm water to knead
• Ghee or oil for cooking

Method

1. Kneading — Knead flour, salt, and oil with enough water to make soft, pliable dough. Rest 30 min.
2. Dividing — Divide into 8 balls. Roll each ball flat; brush with ghee; fold into thirds; fold again to square. Roll flat again.
3. Cooking — Cook on medium-hot tawa; press gently with spatula until golden spots appear, 2 min. Flip.
4. Adding — Add ghee to top; press again. Cook until golden and cooked through.
5. Serving — Serve with pickle, yogurt, or curry.

Tags: whole wheat flour, warm water to knead, ghee or oil for cooking · Source: Brittani's Almanac