6
Paratha (Layered Unleavened Bread)
Yield: 12
paratha
6 cups / 600 g
sifted wheat flour
1
1
/
4
tsp / 6.3 ml
salt
(optional)
2
cups + 4 tsp / 500 ml
water
1
/
2
cup + 2 tbsp / 150 g
ghee
1.
Mix flour, salt and 1
1
/
2
cups/360 ml water. Add enough of remaining
water (
1
/
2
cup + 4 tsp/140 ml), 2 tbsp/30 ml at a time, mixing after
each addition, till dough forms a soft ball (stop adding water before
dough becomes wet and sticky). Knead till dough is smooth and
elastic (about 2 minutes). Keep covered with a damp cloth about
30 minutes.
2.
Rub hands with a little ghee. Knead dough briefly. Make
12 balls about 1
3
/
4
inch/4.5 cm in diameter. Keep covered with a damp
cloth.
3.
On a floured board, roll a ball of dough into a flat round 7
1
/
4
inch/
18 cm in diameter (see page 4 para 16). Spread
1
/
2
tsp/2.5 ml ghee all
over the top surface of the round.
4.
Starting at one edge, tightly roll up round (Figure A). With palms of
both hands roll back and forth till extended to 9
1
/
2
inch/24 cm long
(Figure B). Wind around one end into a flat coil (Figure C). Put free end
over centre top of coil (Figure D). Press down free end gently. Flatten
coil slightly.
5.
Make remaining balls into coils in the same way as given in
step 3
and
step 4
. Keep covered with a damp cloth.
6.
On a floured board, roll each coil into a flat round 7
1
/
4
inch/18 cm
in diameter. Keep on a lightly floured surface, covered with a damp
cloth.
7.
Heat tava on medium heat about 3 minutes.
8.
Put round on tava. Cook as explained on page 5.
9.
Remove
paratha
from tava. With paper napkins or cloth protecting
both hands, cup hands around
paratha
and
quickly bring together
(crushing
paratha
) and release. Rotate
paratha
90 degrees. Repeat
crushing. Cook remaining rounds in the same way. Serve hot.
•
Figure A
Figure B
Figure C
Figure D
Summary of Contents for Futura Hard Anodised Flat Tuva Griddle
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