Parathas (Fried Wholewheat Bread) recipe
information
Paratha is a layered fried bread, formed by brushing the dough with ghee or clarified butter and folding and rolling it a number of times. The dough may be prepared in advance and kept for several hours in the refrigerator, covered with a damp cloth. They can also be cooked, then reheated either in the frying-pan or in a hot oven before serving.
ingredients
225 g (8 oz) 2 cups Wholewheat (wholemeal) flour
1 tsp Salt
125 g (4 oz) 8 Tbs Ghee or clarified butter
50 - 125 ml (2 - 4 fl oz) 1/4 - 1/2 cup Water
1 tsp Salt
125 g (4 oz) 8 Tbs Ghee or clarified butter
50 - 125 ml (2 - 4 fl oz) 1/4 - 1/2 cup Water
method
1. Combine the flour and salt in a bowl. Add 2 tablespoons of the ghee or clarified butter and, using your fingertips, rub the butter into the flour until it is absorbed. Pour in 50 ml (2 fl oz) (1/4 cup) of the water and, using your hands, knead the mixture until it forms a soft dough. If it is too dry, add the remaining water, a little at a time, until the dough is soft and comes away from the sides of the bowl.
2. Turn out on to a lightly floured board and knead for 10 minutes, or until it is smooth and elastic. Pat into a ball and return to the bowl. Cover and set aside at room temperature for 1 hour.
3. Turn the dough out on to the floured board and divide into four portions. Shape each portion into a ball and roll out into a thin round shape. Brush each round with a little of the remaining ghee or clarified butter. Fold the rounds in half, then in quarters. Roll out into rounds again, brush with a little more of the ghee or butter, fold and repeat the process again until all but 2 tablespoons of the ghee or clarified butter has been used up.
4. Now roll out each dough piece into a round about 18 cm (7 in) in diameter.
5. Using a little of the remaining ghee or clarified butter, lightly grease a heavy frying-pan and heat it over moderate heat. Add a paratha and cook it, moving it with your fingertips occasionally, for 3 to 4 minutes, or until the underside is lightly browned. Brush the top of the paratha with a little of the remaining clarified butter, turn over and continue cooking for a further 2 to 3 minutes or until it is browned all over.
6. Remove from the pan and keep hot while you cook the remaining parathas in the same way.
Serve hot.
2. Turn out on to a lightly floured board and knead for 10 minutes, or until it is smooth and elastic. Pat into a ball and return to the bowl. Cover and set aside at room temperature for 1 hour.
3. Turn the dough out on to the floured board and divide into four portions. Shape each portion into a ball and roll out into a thin round shape. Brush each round with a little of the remaining ghee or clarified butter. Fold the rounds in half, then in quarters. Roll out into rounds again, brush with a little more of the ghee or butter, fold and repeat the process again until all but 2 tablespoons of the ghee or clarified butter has been used up.
4. Now roll out each dough piece into a round about 18 cm (7 in) in diameter.
5. Using a little of the remaining ghee or clarified butter, lightly grease a heavy frying-pan and heat it over moderate heat. Add a paratha and cook it, moving it with your fingertips occasionally, for 3 to 4 minutes, or until the underside is lightly browned. Brush the top of the paratha with a little of the remaining clarified butter, turn over and continue cooking for a further 2 to 3 minutes or until it is browned all over.
6. Remove from the pan and keep hot while you cook the remaining parathas in the same way.
Serve hot.
serving amount
4 parathas
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
