These parathas are best made for the weekend, it is a type of flatbread that is very different from the standard tortillas because it has flakey layers. It rolled, buttered then coiled and rolled again tom form those really soft flakey layers. The dough is very simple, start with all-purpose flour and salt the mix then in then add a couple of tablespoons of vegetable oil and rub it into the flour. You can make this by hand or using a stand mixer.
Add warm water and what this does is it brings the dough together really faster than cold, start combing until it comes together in a shaggy mess then knead the dough until it comes together into a smooth dough. Let the dough rest for about an hour then divide the dough into around 8 portions then start working with one dough ball at a time. Roll the dough as thin as possible, the thinner it is the flakier the paratha is going to be.
Spread some soft butter on the rolled paratha then coil it up then let them rest for about an hour. Once rested. start rolling than one after the other, dust your work surface then start rolling with a rolling pin, and to keep a nice round shape just give it a spin after each roll. Place your pan over medium heat and place the round-shaped dough in it and let it sit in the pan before adding oil for it to fry, this is a bit thicker than the standard flatbread so it will take longer to cook.
Once you see there is not much color but it has lost its stickiness, at this point, you can remove from the pan, bag them and freeze them then just do a quick pan fry when you want them.
Still, on medium heat, add oil to the paratha in the pan and let it cook through on each side until golden brown then removes from the pan and serve. This paratha is good as a loaf of bread or you can serve it as a main meal with chicken or beef curry.
- 3 cups (15 ounces; 420g) all-purpose flour, plus more for rolling
- 1 tablespoon (12g) salt
- 2 tablespoons (1 ounce; 30g) vegetable oil, or other neutral oil
- 16 tablespoons (8 ounces; 112g) softened ghee, divided
- In a large mixing bowl, whisk together the flour and kosher salt until combined, about 1 minute. Add the oil and rub evenly into flour, about 5 minutes.
- Make a well in the center of the flour and pour in 1 cup (240ml) of warm water. Roughly combine the flour and water with your fingers until just brought together, about 1 minute.
- Next, knead the dough until it forms a sticky ball, about 5 minutes. Leave the dough in the bowl and cover with plastic wrap or a moist towel. Set aside to rest at room temperature for at least 1 hour and up to 24 hours in the refrigerator.
- After the dough has rested, divide it into 8 equal portions. Work with one portion of dough at a time, keeping the remaining dough covered with a moist towel or plastic wrap while not handling.
- For the First Roll: On a clean surface, roll out the dough until as thin as possible, sprinkling flour as needed to prevent the dough from sticking to the rolling pin. The final dimensions of the dough should be roughly 16 inches by 10 inches, and it should be paper-thin and translucent.
- Using a small offset spatula, dab 1 tablespoon (15g) of softened ghee across the surface of the rolled out dough. Sprinkle a pinch of flour over the ghee. Starting from the top, roll down the dough sheet until it is all coiled into one long snake.
- Coil each end of the dough log inward until they meet at the center, then fold the two coils onto each other and press together firmly. Set aside the coiled dough ball to rest covered for at least one hour at room temperature and up to 24 hours in the refrigerator.
- On a lightly floured surface with a rolling pin, roll each coiled dough ball into a circle about 8 inches in diameter and 1/8-inch thick.
- Lightly dust the paratha, rolling pin, and counter with flour as needed to prevent sticking, dusting off any excess flour at the end.
- Rotate the paratha after each roll to maintain an even shape. Cook the rolled out parathas right away, or store between layers of parchment and wrapped in plastic wrap in the refrigerator for up to three days.
- Preheat a heavy gauge 10- or 12-inch skillet over medium-low heat. Working with one paratha at a time, cook it in the dry skillet until dusty and dry to the touch, about 3 minutes per side.
- Preheat the same skillet over medium-high heat. Add 1 tablespoon of ghee and cook 1 paratha at a time until golden brown and crispy, about 1 minute per side.
- Once cooked through, scrunch the paratha to release any built-up steam. Serve right away and enjoy it.