Try this Paratha recipe
- Carbohydrate 20.3209502255105 g
- Cholesterol 0 mg
- Fat 0.523667917109292 g
- Fiber 3.41655203281529 g
- Protein 3.83622812824276 g
- Saturated Fat 0.0901804167428834 g
- Serving Size 1 1 paratha (28g)
- Sodium 1.40091666785016 mg
- Sugar 16.9043981926952 g
- Trans Fat 0.150362916793774 g
- Calories 95 calories
Step-by-step
- Mix together flour, salt, oil and water to make a tight dough.
- Knead well to make the dough soft and pliable. If necessary knead with moist fingers.
- Wrap it in a moist cloth and set aside for 30 mins.
- Divide the dough to 8 parts. Knead and then roll them to balls. Keep them covered.
- Flour the rolling area. Begin to roll each ball to a layer.
- Apply ghee all over and fold â…“ part of it and then apply the ghee to the folded part as well. Repeat folding the other â…“ part and then further to get a square.
- Heat a tawa until hot on a medium high flame. Transfer paratha. When you see bubbles flip it.
- Fry on a medium high flame on the other side as well until brown spots appear.
- Drizzle ghee on both sides.
- Stack them one over the other and keep them covered in a kitchen tissue or a cloth.
Rolling out unleavened dough without allowing it sufficient resting time yields tough, rubbery discs that refuse to stretch evenly. Gluten networks require adequate relaxation after kneading so the proteins can untangle and extend properly under the pressure of a pin. Wrapping the mixed dough in a damp cloth for a full thirty minutes permits internal hydration to equalize entirely across the wheat starch granules, creating a pliable medium that readily yields to shaping. Neglecting this crucial pause ensures the gluten fights back aggressively, springing right past the desired circular dimensions.
Achieving Flaky Layers
Creating distinct internal strata relies entirely on systematic folding combined with intermittent fat application between surfaces. Spreading ghee across each newly exposed fold creates a moisture barrier that prevents adjacent layers from fusing permanently during cooking. Cook the shaped rounds on a heavily preheated cast-iron tawa over medium-high heat, watching for distinct surface bubbles before executing the first flip. Applying moderate heat quickly vaporizes trapped moisture inside the fat layers, forcing the dough sheets apart to generate the signature flaky texture.
- Substitute neutral vegetable oil for ghee to keep the finished product entirely plant-based.
- Keep cooked flatbreads stacked inside a clean kitchen towel to trap steam and preserve softness.
- Adjust water amounts incrementally because different wheat flours absorb moisture at varying rates.
