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Let’s keep expanding our horizons by discovering new recipes from around the world. This time with a quick and tasty bread: the “Paratha”, which I prepared with chef Sarab and Fuzzy in their Slurp Studio in Bangalore, India! It’s flaky, crispy, and crumbly. Try it and let me know what you think!
RECIPE: https://goo.gl/vPifxp
INGREDIENTS:
250 grams (2 cups) all purpose flour – and about 60 grams (1/2 cup) extra to use as needed
1 egg
1 teaspoon salt
Vegetable oil – for kneading, shaping, and cooking
80ml to 120 ml (1/3 cup to 1/2 cup) water – as needed
DIRECTIONS:
1- Put the flour on your working table (or in a large bowl) and make a well in the center.
2- Sprinkle some salt and add the egg, 2 tablespoons vegetable oil, and a little bit of water in the well.
3- Mix the ingredients with the tips of your fingers, then start combining the flour. Add a little bite of water if needed and knead the dough until it becomes soft.
4- Once the dough becomes soft, add 1 tablespoon vegetable oil and continue kneading. The dough should be hard.
5- Wrap the dough and let it rest for 15 minutes.
6- Now unwrap the dough and divide it into 4 equal parts, then roll each part into a ball.
7- Drizzle some oil on your working table. Take one ball and roll it into a large circle as big as you can.
8- Drizzle some oil on the rolled dough and spread it evenly with your hands, sprinkle some flour evenly on top, then fold the dough like a fan.
9- From one end of the dough, start rolling it like a snake and tuck the last end inside, then flatten it with your fingers and roll it with the pin.
10- Heat a skillet or a tawa on low-medium heat. Once hot, place the rolled Paratha on it and allow to cook for one minute, then flip it on the other side.
11- Drizzle some vegetable oil and flip it again. Keep cooking while drizzling some vegetable oil from time to time and flipping until the Paratha is done.
12- Once done, remove from the heat and transfer it to a cutting board, then crush it with your hands from all sides so you can see the layers. Serve hot.
