Parathas are a type of flatbread that is so beautifully made - it tears apart into tender layers, perfect for any meal. It is classically made using ghee but coconut oil can be used for a vegan version.
Parathas are a type of flatbread that is so beautifully made - it tears apart into tender layers, perfect for any meal. It is classically made using ghee but coconut oil can be used for a vegan version.
3 tbsp melted ghee + additional 1 cup for brushing into dough, and for frying the bread and serving.
3/4 cup of warm water
Directions
Mix flour, baking powder, salt and sugar in large bowl.
Drizzle 3 tbsp melted ghee over the flour mixture, and mix with hands until the dough feels crumbly.
Using hands mix in small amounts of warm water, a little at a time and work into the dough. When it feels dry, add a little more water. The dough should be stiff so only use a little water at a time, you may not need all of it.
Knead for 10 minutes on floured surface until the dough feels smooth and silky.
Place in a bowl, cover with damp towel and allow to rest 1-3 hours.
After this time, remove the dough ball and set on counter or board. Cut int 4, and then cut each piece in half to make 8 pieces.
One at a time, roll a piece into a ball and coat with flour.
Then roll the ball into a flat pancake, spread with ghee and sprinkle with flour.
There are different ways to fold the bread (please watch video for other methods). Here is a folding method: from the edge of the pancake, begin to fold like an accordion, to make a long folded piece of dough. Add extra brushes of ghee and dusting of flour as you go.
Then, coil the dough into a flat round patty, tucking the end into the center and then flipping over.
Once all balls have been formed into patties, begin cooking them.
In a medium to hot pan, melt ghee. Place one roll in the pan and cook until browned on one side.
Flip over.
Test with a fork that they are done, and flaky.
Keep in a bowl covered with a towel until all are done.
