Paratha

To prepare the delicious 'Parathas', start by making the perfect dough. In a spacious bowl, mix the flour with salt, ensuring that the ingredients combine evenly. Then, gradually add water, being careful to incorporate all the flour. Use your hands to knead the dough until it becomes smooth and no longer sticks to your fingers. Once you have a relatively firm dough, place it on a floured surface, where you will knead it gently for a few minutes to give it elasticity. Cover the dough with a damp towel and let it rest for 15 minutes, which will help develop the gluten.

After this resting time, knead the dough again a little, then divide it into two equal parts. Each of these portions will be further divided into three equal parts, resulting in a total of 6 dough portions. Each portion is shaped into a ball, and the six balls will be covered to prevent drying until they are ready to be rolled out.

Take the first dough ball and sprinkle a little flour on the work surface. Use a rolling pin to roll out the dough until you get a disc about 2-3 mm thick. This is the ideal time to add a layer of ghee on half of the disc's surface using a pastry brush. Fold the ungreased half of the disc over the greased half, forming a semicircle. Apply ghee again on the semicircle's half, then fold it once more, so that the final result is a triangle with a rounded side.

Continue to shape each of the six dough balls in the same way. Make sure that the unused dough remains covered to keep it fresh. Once all portions are shaped, sprinkle flour and roll them out again with a rolling pin until they reach the desired thickness. It is essential that the dough is not too thin; otherwise, the 'Parathas' will become dry when baked.

Once you have prepared all the dough pieces, place them one by one in a preheated pan. Let them cook for about 1 minute or 1 minute and a half until they start to puff up. Use a spatula to gently press the dough, ensuring it cooks evenly. Flip each 'Paratha' and cook for another minute, being careful to adjust the time according to the thickness of the dough and your texture preferences.

After all the 'Parathas' are ready, brush them with ghee on the surface for extra flavor. These delicious flatbreads are best served warm, alongside dips or vegetable dishes, providing an unforgettable culinary experience. Enjoy them with loved ones and savor every bite!

 Ingredients: - 180 g whole wheat flour and additional flour for dusting the work surface - 80 ml water (you may need a smaller or larger amount of water, depending on the flour you use) - 1.5 g finely ground salt - 10 tablespoons of ghee - clarified butter or vegetable oil

 Tags:  unt flour oil vegetarian recipes