Paratha

My absolute favorite Indian bread – probably because it’s the worst for you (all covered in wonderful ghee, yum!). I often get Aloo Paratha, which is this amazing bread stuffed with spiced potatoes (keep an eye out for the recipe coming soon!), but this time the paratha was playing sidekick to a main meal that already had potatoes involved, so we left them plain. Lemme tell you – this is the ultimate comfort food. You think pizza’s good? Nah. Although I bet a paratha pizza would be amazing….*lightbulb!*

Read on for the recipe and photos…

Ingredients

2 cups of all-purpose flour

1 tsp salt

1 cup warm water

6 tbsp + 2tbsp ghee (clarified butter, we used melted margarine, so you can substitute…it’s just that ghee’s better)

1 tsp baking powder

Directions

  • Combine flour, salt, and baking powder in a mixing bowl.
  • Begin adding water about 1/4 cup at a time. Work the water into the flour with your free hand.
  • Once your done adding water (you don’t want it too sticky), work the dough with both hands until you’ve achieved a fully incorporated dough.
  • Wash your hands, then knead the dough for a few minutes until you get a smooth ball. Add flour or water as needed. The surface should be soft but not tacky.
  • Place your dough back in a bowl and cover with plastic wrap for 30 min – 1 hour.
  • Uncover the dough and break into 4 – 6 roughly equal parts. Re-shape each piece into a ball.
  • On a floured surface, take each ball and flatten it into a patty.
  • Using a rolling pin, roll the patty out into a round shape approximately 8″ in diameter and 1/4″ to 1/3″ thick.
  • Brush the top of each round generously with ghee.
  • Roll the round into a log shape.
  • Roll the log into a tight spiral-shape (like a snail!).
  • Roll into a flat round again – again about 8″ in diameter and about 1/4″ thick.

  • Heat a non-stick frying pan on medium heat. When the pan is hot add the first paratha disc.
  • The surface will start to gently bubble in about 10 – 20 seconds. Flip the dough over at this point (there should be little brown circles on the bottom) to cook the other side.
  • Brush the top with ghee.

  • When the bottom looks lightly browned, flip the dough again. Brush this side with ghee as well.
  • After the bottom is seared and browned, flip the dough over one final time. (That’s three times you flip the dough total.)
  • Serve with curries, rice dishes, tea, or experiment with it!
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  1. […] that, certain local Indian restaurants!). All I need next time is a cup of homemade chai and some homemade parathas and I will be the happiest girl in the world. Yup. […]



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