CRISPY AND FLAKY LAYERED PARATHA
CRISPY AND FLAKY LAYERED PARATHA
Paratha also known as Roti Prata or Roti Canai in Malaysia and Singapore. It is an Indian subcontinent influenced unleavened flatbread. The flatbread is crispy and flaky on the outside; soft on the inside. A Paratha can be enjoy with curry, a pat of butter or stuffed with variety of vegetables, egg or meats.
Dough Ingredients (Yield 490g):
- Flour (All-purpose) 300g
- Salt 1 tsp
- Sugar 2 tsps.
- Oil 2 tsps.
- Water 160ml
Mixture of flour and fat:
- Ghee or Clarified butter (melted) 1½ Tbsp.
- Flour 1½ Tbsp.
* Butter or cooking oil can be used to replace Ghee, equal parts of flour and fat by weight.
Instructions:
1 Mix 300g all-purpose flour, 1 teaspoon salt, 2 teaspoons sugar, 2 teaspoon oil and 160 ml water. Knead the dough by hand until it is smooth and elastic.
2 Coat the dough with oil to prevent drying and rest for at least 2 hours. Longer resting time is necessary to allow the dough to soften and makes it easier to roll out or shape, you need a pliable dough for this recipe.
3 Flour-fat mixtures: Mix 1½ tablespoons of melted ghee or clarified butter with 1½ tablespoon of flour. You can substitute ghee or clarified butter with butter or cooking oil. The mixture should be equal parts of flour and fat by weight.
4 Divide the rested dough into 6 portions, about 81g each, coat with oil.
5 Slightly flatten dough by pressing it out with your fingers. Use a rolling pin and flatten dough as thin as possible, the dough can be pull and stretch paper-thin and almost translucent. Smear flour-fat mixture evenly.
6 Pickup both edge of the dough and fold it to the center.
7 Fold again into a long strip.
8 Hold both end of the dough strip and stretch it longer. Stretching it longer will create thinner layers.
9 Roll up the dough around itself tightly toward the center.
Tuck the other end underneath.
10 Coat with oil, cover and let it rest for 15 minutes.
11 Gently flatten the coil of dough with your hands.
12 Cook over medium heat with some oil and butter (optional), flip occasionally until golden brown.
Fluffy up the flatbread while still hot by clapping it.
13 Perfect flaky and soft Paratha with crispy outer layer. Serve with curry, pat of butter, ghee or sugar.
14 How to store Paratha dough: Lay flattens Paratha dough between plastic sheets and put the whole batch in Ziplock bag or airtight container. Keep refrigerated for 3 days or frozen for 1-3 months. No thawing require before cooking.
Photo & Recipe credited to: My Kitchen 101
Ingredients used in this recipe
| # | Item Name | Unit | Quantity | Price | |
|---|---|---|---|---|---|
| 1 | Cap Sauh Wheat Flour | 1kg | 1 | RM 3.90 | |
| 2 | Vesawit Cooking Oil | 500g | 1 | RM 4.20 | |
| 3 | Double Swallow Fine Salt | 375g | 1 | RM 1.10 |
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