Sun. Sep 25th, 2022
how to make parathta

How to make Paratha Bread

About Paratha

Indian flatbreads called parathas are typically made from scratch every day and eaten for breakfast, lunch, or dinner. Whole wheat dough is layered and rolled into parathas, which are then cooked until golden brown on both sides on a hot griddle. The delightful scent of freshly baked bread with ghee melting over fills your kitchen.These delicious, flaky parathas go perfectly with hot cups of chai as well as curries, daals, pickles, and chutneys. I can’t wait to share my parathas recipe with you. let’s start that how to make paratha bread.

More Paratha Recipes:

Ingredients For Paratha Bread;

  • Three cups of all-purpose flour plus more for dusting
  • kosher salt, 1 3/4 tablespoons
  • 1 tablespoon of neutral oil, such as canola, plus additional amounts as necessary
  • 1-cup of hot water
  • Ghee, 3/4 cup

Process for making Paratha bread:

1.Preparing the dough;

how to make paratha

  • In a large basin, mix together 3 cups all-purpose flour and 1 3/4 teaspoons kosher salt. Sprinkle with 1 tablespoon of neutral oil, then work the oil into the flour with your hands until there are no more large lumps.

 

  • In the middle of the flour mixture, create a well. Fill the well with 1 cup of warm water. Use your hands to combine everything together into a single dough lump. Till all the flour is combined, knead the dough in the bowl. The dough won’t likely be smooth and will appear lumpy. Never overwork.

 

  • Rub a thin layer of neutral oil over the dough’s surface while leaving it in the bowl. Put a sheet of plastic wrap right on the dough’s surface and press it down. Allow the dough to rest for 30 minutes or until it is moist, flexible, and holds an indentation. Meanwhile, if necessary, soften 3/4 cup of ghee (ghee kept at room temperature should be soft enough to spread easily by hand). If your ghee is cold or too solid, heat it in a microwave-safe dish for five seconds at a time until it is spreadable but not melted.

2.Roll the paratha and put it together:

how to make paratha

  • On a work surface, spread the dough out and cut it into eight pieces. All-purpose flour should be used to very gently dust a work surface and rolling pin. One piece of the dough at a time, roll it out, and fill it while keeping the remaining sections wrapped in plastic: Place there and roll out a super-thin circle that is approximately 14 inches across (it does not have to be perfectly round). You want the dough to be so thin that you can just barely make out the work surface through it.

 

  • One tablespoon of the ghee should be evenly distributed over the dough using your fingers. To help define the layers, sift 1–2 pinches of all-purpose flour over the ghee. Roll the dough into a log by tightly rolling it up from the bottom. Coil the log into a spherical shape, beginning at one end, to resemble a cinnamon roll. While rolling and filling the remaining sections of dough, cover with plastic wrap. Observe a 15-minute rest period.

 

  • Roll out the paratha into a circular that is approximately 1/8 inch thick and 6 to 7 inches wide, working with one piece at a time while keeping the remaining pieces wrapped in plastic wrap. Repeat rolling out the remaining paratha and transfer to a platter. Place parchment or wax paper between each paratha while stacking them to avoid sticking.

3.Cook the paratha:

how to make paratha

  • A medium nonstick frying pan should be heated to medium. Add 1 paratha and cook for 2 to 3 minutes, or until the surface starts to become opaque (but isn’t browned). If it’s not entirely opaque, that’s OK. Cook for 2 to 3 minutes after flipping, or until the second side’s surface is completely opaque (but not browned). Repeat the flip and cook for a another minute or so, or until opaque.

 

  • To the pan, add 1 1/2 teaspoons (1/2 tablespoon) of ghee. As required, turn the paratha as you move it around to evenly distribute the ghee. Cook the food for a further two minutes on each side, or until golden brown. Repeat cooking the remaining parathas, decreasing heat as necessary if the parathas are browning too rapidly so that the centres are done. Transfer to a platter after each round of cooking.

I hope that you have understand that how to make paratha bread

 

 

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