Parathas (Unleavened bread)
Parathas (Unleavened bread)
2019-12-02 15:43:35
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Ingredients
- 1/2 Cup whole wheat flour (Atta)
- 1 cup of all-purpose flour (roti)
- 1/2 teaspoon salt
- 3 Tablespoons of GHEE
- 1/2 Cup water
- 2 Tablespoons more ghee, for frying
Instructions
- Sift flours and salt in a medium bowl
- Incorporate 1 Tablespoon of ghee and the water needed to form an elastic mass. Work the dough briefly on a slightly floured surface. Pass the roller to form a rectangle of 60 x 30 cm. Soften the remaining ghee until it has an elastic consistency and spread it throughout the dough. Make Swiss-style rolls and cut the dough into 6 Equal parts.
- Crush the ends of each roll so that the ghee does not come out. Lightly flour the work surface and roller and spread each roll to form a roundel of about 15 cm in diameter. Lightly flour each paratha.
- Heat a thick-bottomed skillet over medium heat and melt some of the remaining ghee. Toast the parathas one at a time, crushing them lightly with a clean napkin or spatula, ensuring that the dough is fluffed. A little more than a minute on each side should suffice.. Parathas can be served as a substitute for rice. Serve with kebabs, with a dry curry and pickle dishes and spreads and dipping sauces.
Notes
- You can prepare the dough the day before and store it in the refrigerator.
- Difficulty: Intermediate.
Recipes easy to https://recetasdecocinafaciles.NET /
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