Paratha is a type of Indian flat bread which literally means “layers of cooked flour”. It came from the words “parat” which means layer and “atta” which means flour. This bread is the most popular bread in the Indian cuisine, commonly it consists of wheat flour, ghee or oil which is layered and pan fried.
The paratha was first seen in the ancient Punjab region in northern India and eastern Pakistan then it became popular all India and Pakistan. It is then brought to Malaysia, Mauritius and Singapore by Indian immigrants, it is where roti canai and roti prata have evolved from.
A very versatile bread which can be consumed plain or with filling that is either savoury or sweet. It can also be consumed with curries which work really well specially with that butter chicken pictured above.
1 1/2 cup high grade
1/2 tsp salt
1 tbsp Ghee + extra for brushing layers and frying
1/2 cup ice cold water
- Sift flour and salt together.
- Place flour mixture in food processor and add ghee. Process until it looks like crumbles
- Remove from food processor and knead to make a dough adding water 1 tablespoon at a time.
- Make a large ball, place in a container and cover with cling wrap. Let it rest for at least an hour.
- In a floured board, divide the dough into 3 parts then using a rolling pin make a really long rectangle, brush top of rectangle with small amount of ghee. Now stating on the longer edge start rolling to form a rope, pick up the rope from one end and start coiling until it forms a small circle. Brush top again of circle with ghee then flatten it with a rolling pin, it should be thick as a coin. Do it for the remaining dough.
- In a heavy non-stick pan place one flattened dough and cook in medium heat until lightly brown. Now turn on the other side and cook until lightly brown (like picture above)
- Serve with your favourite curry.