This flatbread is very delectable but it is pretty tricky to get it right. It will take you some practice to be able to get the flakiness and the layers right but when you do, you will know what it takes to create the correct Paratha! Get it wrong and it will become like the usual roti, another indian flatbread.
Ingredients:
400 g Whole wheat flour
½ tsp Salt
3-4 tbsp Sunflower
200-300 ml Oil
100g Warm
Water
Procedure:
1.) Sift the
flour and salt together in a large bowl and gently rub the oil into the flour.
2.) Pour in the water a little at a time to make smooth, supple but firm dough.
3.) Rub
butter on your palms and knead the dough for 10-12 minutes. Set aside for at
least 30 minutes.
4.) Knead
again for 2-3 minutes.
5.) Divide
the dough into 8-10 even balls
6.) Roll them
in your palms until smooth
7.) Pin out
the ball to approximately 12.5 cm in diameter, making sure that the rolled
dough is evenly pinned out, but do not worry about it being perfectly round.
That will take some practice.
8.) Apply a
thin layer of the softened butter all over the rolled sheet and lightly
sprinkle some flour over it.
9.) Now fold
the chappati into a concertina, apply butter again and sprinkle flour.
10.) Now twist
the narrow end and press down onto the palm to form a twister yet circular
dough ball. Roll out again.
11.) Do not
knead or handle too much as body heat will disperse the butter inside and the
layers will not separate.
12.) Griddle
on a medium griddle. If too hot, the outside will burn and the inside will not
cook well.
13.) When
griddling, you must apply the oil or butter to the surface a little at a time
until you get a beautiful golden brown color and you can see the layers
separating.
-Nikko Matute
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