Paratha
Ethan Chlebowski · ♥ 29.2K likes · 1.1M views · 7 min video
Timestamp
Ingredients
Method
Techniques
- 500 g all purpose flour
- 10 g salt
- 30 g vegetable oil
Weigh the flour, salt and oil into a bowl and mix coarsely by hand.
Mixing the dough
- 300 g room temperature water
Add the water and mix until no dry flour remains; cover and rest 15 minutes.
Knead in the bowl about five minutes, until it passes the windowpane test.
- softened ghee
- flour
Divide into roughly eight 100 g or ten 80 g pieces; rest on a sheet tray 15 minutes.
Triangle fold: roll a piece to an 8 or 9 inch circle, brush with softened ghee, sprinkle with flour, fold in half, ghee again, and fold into a quarter circle.
Fold and coil: roll very thin until translucent, spread with ghee, pleat in accordion folds, roll the strip into a coil and pinch the tail underneath.
Variation: roll as thin as possible, spread with ghee, gather from one end into a log with the hand and coil.
Rest the folded dough at least 15 minutes, then roll out to roughly an 8 or 9 inch circle.
- oil or ghee
To eat right away: fry in a pan over medium heat with a little oil or ghee, pressing and circling, flipping several times until golden and cooked through; scrunch to release steam and open the layers.
To freeze: dry cook in a pan over medium heat a couple of minutes per side until the wet spots disappear with light browning; cool on a rack, stack with parchment between and freeze in a bag.
Dry cooking to freeze