Parathas (unleavened bread)

lining
cocina asiatica
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 plain flour (Roti)
  • 1/2 teaspoon salt
  • 3 tablespoons of ghee
  • 1/2 Cup water
  • 2 spoonfuls more of ghee, to fry
Instructions
  1. Sift the 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. Roll the roller into a rectangle of 60 x 30 cm. Soften the remaining ghee until it has an elastic consistency and spread it all over the dough. Make Swiss-style rolls and cut the dough into 6 equal pieces.
  3. Crush the ends of each roll so that the ghee does not come out. Lightly enharine the work surface and roller and extend each roll until it forms a webel of some 15 cm in diameter. Enharine slightly every paratha.
  4. Heat a thick-bottomed frying pan over medium heat and melt some of the remaining ghee. Tote the parathas one at a time, crushing them lightly with a clean napkin or spatula, trying to get the dough to be snifadded. It should be enough with a little more than a minute on each side. Parathas can be served as a substitute for rice. Serve with the kebabs, with a dry curry and with pickled plates and sauces to spread and wet.
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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