Indian Paratha Home Style | How To Make
Today we will talk about unleaven Indian Bread Called Paratha. I love home style parathas as they are moist and softer than the Tandoori parathas that you buy at Indian restaurants. Indian breads are ideal with curry. I love breaking bread and using my hands to spoon up curry soaked into parathas in mouthfuls. Truly delicious way to enjoy Indian food.
Equipment
- Rolling Pin
- Chopping board
- ladle
- Frying Pan
- pastry brush
- Flat spoon
Ingredients
- 6 cups Plain flour You may use wholemeal flour if you wish. Or 50% of wholemeal and plain flour
- 1 cup olive oil We will add half cup of the oil to the flour in the kneading process. The other half is for when we fold the parathas prior to pan cooking. A little is used for basting.
- 1 tspn salt
- water enough to make a soft pliable dough
Instructions
Making The Dough
- Take the flour in a large glass or stainless steel mixing bowl
- Add 1 teaspoon of salt and mix well
- Add the water slowly and start to make the dough. Knead and turn the sticky mass until a soft dough is formed.
- Start to add the oil to the dough and pull and stretch the dough to allow the oil to be absorbed by the dough
- Once the oil is absorbed allow the dough to rest for 30 to 60 minutes under a damp cloth. We use the damp cloth so as not to allow the dough to dry out.
Preparing The Dough For The Parathas
- Break the dough into 8 even size balls. each ball will become one paratha bread
- Take a chopping board, sprinkle some flour onto the board and roll the ball out into a 8 inch circle. Pick up the flattened raw bread and stretch with your hands as I show you in the video.
- Lay the stretched bread onto the board again. Take a pastry brush and apply the oil over the surface of the dough. Sprinkle some flour over the oily surface.
- Take one end of the circle of bread and bring it to the other end so that now you have a semi circle of raw bread on the board
- Repeat the process of applying oil to the surface exposed. Sprinkle some flour over the oily surface. Again take one end of the bread and pull it across to touch the other side.
- Now pick up the layered bread from the borad and start to wrap it into a circle. The end bit tuck it under the circle of bread formed. It should now look like a Danish pastry. You can do this on the chopping board too for support if holding in your hand is hard.
- Let each of this layered parathas rest for 15 minutes. We do this to help us to be able to roll the bread out easily.
- Once the bread is rested take each small roll and roll it out with a rolling pin into 7 inch circles. The layers will disappear however don't worry as they will appear once the breads are cooked
Cooking The Parathas
- Take a flat pan and heat it to medium hot on the stove. Take each of the flat rolled out parathas and place then one at a time on this pan. Let it cook for a minute on one side. Flip it over with a flat spoon
- Brush some oil over the side thats half cooked. Wait a minute and flip it again. Apply oil to the other side.
- Over the medium heat gently cook the paratha on each side for 2 to 3 minutes. Make sure the tare cooked golden brown
- Take the cooked paratha off the stove. Place it on the plate and gently push the ends together to bring out the flakyness of the bread. You will take two ends first and gently push them together. Then do the other two end.
- Serve the bread with the curry you have just cooked.
- You should have 2 breads per person.
Notes
I hope you enjoy this popular Indian bread with your meals. #MyFoodAffairs
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