Paratha

Paratha

Flaky wholemeal bread

By
From
The Complete Asian Cookbook
Makes
12-14
Photographer
Alan Benson

Probably the favourite variety of Indian bread, parathas are rich, flaky and deliciously flavoured with ghee. Kebabs and parathas is a combination which is quite famous. A dear friend of my grandmother taught me her method of rolling and folding the parathas, which is the easiest and most successful I've tried.

Ingredients

Quantity Ingredient
225g wholemeal flour
225g plain flour or roti flour
1 1/2 teaspoons salt
120-160g ghee, melted, plus extra for cooking

Method

  1. Sift the wholemeal flour, plain flour and salt into a mixing bowl and rub in 1 tablespoon of the ghee. Add 250 ml water and mix to a firm but not stiff dough. Continue kneading for at least 10 minutes (the more it is kneaded, the lighter the bread will be). Form the dough into a ball, cover and rest for at least 1 hour.
  2. Divide the dough into 12–14 equal portions and roll to make smooth balls. Roll out each ball on a lightly floured work surface to make a very thin circular shape. Pour 2 teaspoons of the melted ghee into the centre of each and spread lightly with your hand. With a knife, make a cut from the centre of each circle to the outer edge. Starting at the cut edge, roll the dough closely into a cone shape. Pick it up, press the apex of the cone and the base towards each other and flatten slightly. You will now have a small, roughly circular lump of dough again.
  3. Roll out each portion again on a lightly floured surface, taking care not to press too hard and let the air out at the edges. The parathas should be as round as possible, but not too thin.
  4. Heat a little extra ghee on a griddle plate or in a large heavy-based frying pan over high heat. Cook the parathas, in batches, brushing over more ghee, until they are golden brown on both sides. Serve hot with grilled kebabs, sambals and podina chatni.

Note

  • The wholemeal and plain or roti flour can be replaced by 450 g plain flour if necessary.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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