PARATHA - Indian Cooking Recipe

By: Nila - In: , , - 0 comments
PARATHA
(Plain)
This bread is very popular in Northern India. It is much heavier and thicker than the chapatti and almost twice the thickness of bhakri, and very sustaining. Generally, in the north of India oil is not used in the making of the dough which results in a somewhat less soft and more ‘rubbery’ texture.


Ingredients
75% wholewheat flour
Oil
Water


Method
1. Make the firm dough as for the other breads

2. Take a piece of dough (about twice or three times more than for the Chapati) flatten in the palm, make a small depression and add a little ghee or oil. Press the sides together and after rolling it into a fat ribbon shape between the palms, make a ‘swiss role’ shape . Stand this on  end, flatten it and roll it out into a circular shape, not too him.


3. Using a hot griddle or flat pan (as for the chapatti), cook the first side. Turn the paratha over and spread oil on the cooked side which is now facing you. Leave it to cook for a short time. Turn it again, this time putting oil on the pan. Keep turning the Paratha until it is cooked, but do not keep oiling the pan. 

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