May 09, 2020
Paratha simply means a laminated flatbread ~ laminated meaning that there are layers of dough with fat in between. This is a simple take on a classic South Indian paratha (also called Kerala parotta). The flatbread is made entirely with white flour and is pan-fried to a glorious golden crisp. Enjoy it with a simple curry or with kebabs.
Makes 6 to 8 parathas
2 cups all purpose flour
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 tablespoons ghee
1 cup plain whole-milk yogurt
3 to 4 tablespoons olive oil
Ghee or olive oil for pan frying parathas
Dry flour for rolling the parathas
Combine the flour, salt, black pepper, ghee and yogurt and knead into a soft dough. Add a few teaspoons of water if needed to make the dough soft and pliable.
Divide the dough into six equal parts and roll each ball into olive oil and set aside at room temperature for 15 to 20 minutes.
Heat a large frying pan or skillet and keep it on low heat. When ready to roll out the paratha, roll one ball into a 4 to 5-inch oblong. Smear olive oil or ghee on the entire surface and pinch the middle. Flip one part over the other. Roll it into an oblong again and repeat. This time roll the paratha into a large 6 to 7-inch circle. Place it on the skillet set to medium heat.
Cook for 20 to 30 seconds then flip it over to the other side. Cook for another 20 to 30 seconds and spread a bit of ghee or oil on each side while cooking it making sure the paratha turns a nice golden brown on both sides.
Repeat with the other parathas. To keep them warm while making the others, wrap in a towel.
Replace half the flour with whole wheat, however, the dough will need additional water to make it soft.
To make them ahead of time, cook them on the skillet on each side for a minute each and put away in the refrigerator or freezer. Cook them with ghee or oil on each side before serving them.
While creating the layers with oil, add chopped herbs or cheese to make a stuffed paratha.
December 02, 2022