Ingredients
Whole-wheat flour 200g
Salt a pinch
warm water 100ml (approx)
Melted butter as required
Flour, for dusting
Method
2. Make a well in the center.
3. Gradually add 1-2 tablespoons of warm water at a time while stirring from the center, kneading well to make soft and pliable dough that leaves the bowl clean.
4. Let the dough rest for 30-40 minutes.
5. Knead again with moist hands for a couple of minutes. The dough should now spring back when pressed with a finger.
6. Divide into twelve equal portions and shape each one into a round ball. Work with one portion at a time, keeping the rest covered with a damp cloth or plastic wrap.
7. Take one round, flatten it slightly with your fingertips, and roll it out on a floured pastry board with a rolling pin. Dust frequently with flour to prevent sticking.
8. Each rolled paratha should be about 4 inches in diameter. Using a pastry brush, sparingly apply oil or melted butter onto the surface. Sprinkle with a little flour and fold in half.
9. Apply a little more oil or melted butter onto the surface of the folded paratha, sprinkle with a little more flour, and fold in half again to form a small triangle.
10. Roll this triangle into a thin, larger triangle, dusting with flour as required.
11. Make all the parathas the same way, then spread them over the counter and cover with a damp dishcloth to keep them from drying out before cooking.
12. Heat a griddle over medium-low heat for 5-7 minutes, then turn the heat to low and smear the surface with a little oil or melted butter. Place a paratha on it and brush the top with oil or melted butter.
13. When light brown spots develop on the underside, turn the paratha over and cook until more brown spots appear. Served immediately.
Oh yes I need to try this recipe! Looks delish!
ReplyDeleteChowringhee Kamla Nagar