Parathas (Unleavened bread)

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Asian cuisine
Indian cuisine
Breads and buns
Parathas (Unleavened bread)
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prep time
30 min
Cooking time
10 min
total time
40 min
prep time
30 min
Cooking time
10 min
total time
40 min
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
  1. Sift flours and salt in a medium bowl
  2. 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.
  3. 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.
  4. 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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