Today we are going to show you how to make Parathas. A paratha is an Indian flatbread. It can be plain multilayered or it can be stuffed. Today we will be making the multi layered version and I’ll next list what is needed.
- Whole wheat flour
- More whole wheat flour for dusting
- A little bit of oil
- A pinch of salt if you like
- A rolling pin
To start, you will need to gather the ingredients and we will start the paratha dough. Dust your whole wheat flour with a pinch of salt to taste. Then we will add some water. With Indian cooking we usually eye out the measurements so pour the water in little by little. You’ll know when you have enough in there when you have nice semi-pliable dough. Make sure it’s not too soft because it will stick to the rolling surface or rolling pin. If it’s too hard it will be overly difficult to roll. You’ll want it to be a medium bodied dough. Knead it well and make sure it isn’t sticking to the bowl. When your dough is at the right consistency let it rest for about 10 or 15 minutes.
Now we will move onto rolling our paratha. You will first need to make a ball from the dough, slightly larger than a golf ball. Make sure you apply some four to it so it doesn’t stick. Then using your fingers, turning and pinching the edges out make it into more of a puffy circle. Next we roll it out. Place it on a flat clean surface and start rolling it out with your rolling pin so it’s much flatter. Keep your dusting flour close by so you can occasionally flip it around in there to keep it from sticking to the counter. Keep turning it over and be sure to roll in different directions so it’s nice and round, but it really doesn’t have to be perfect. It should be rolled into approximately a 6 to 8 inch disk. When you’ve gotten this far you can now apply a little oil and swirl around with the back of your spoon spreading it all over. Dust this generously with a little more flour. You will now need a knife. From the center out to the side make a cut through the dough. Pick up one end and start rolling it into a cone shape. Next place the pointed end of the cone down in your palm and press the top down flattening it. Place in the flour again. Set it to rest for another few minutes.
Now we need to have our Tawas ready, which is a disk shaped Indian cooking pan with a flat bottom. You can also use a griddle. We then roll out our paratha again, continue dusting with flour periodically. Roll it nice and thin and then can start cooking it. Once you put the paratha on the hot griddle you will notice it turning translucent. Cook it on on a medium hot setting. If you see it going translucent you will know it’s cooking properly. When the translucence has spread around the whole paratha you can flip it and it shouldn’t be browned yet. The browning should happen by frying it lightly at the last stage. Spin it a few times and it should be cooked through. Smear on a little oil or butter on both sides while still in the pan and fry it a little so you finish it with a browned look. Place it in a towel and crush it in from the sides to expose the layers and you’re done.