This bread, I only came across on holiday in the Maldives. It was made fresh by one of the chefs.... a character who could greet every person in their native language, now thats an achievement, along with his cooking skills of course.
I'm very grateful to have been introduced to this dish as its so easy and versatile, you can cook up a great curry to serve it with, have it with yoghurt and vegetables or even eat it as a sweet treat.
Unfortunately, as I was so desperate to attempt this new found marvel.... I didn't use the right flour. Instead, I used wholemeal bread flour in place of wholewheat. So mine were a bit heavier then they should have been, but the same concept is there.
Ingredients: (makes 4 parathas about 5-6 inch diameter each)
- 250 g whole wheat flour or Atta (fine milled whole wheat flour available in Indian stores)
- 1/2 tsp salt
- 3 tbsp ghee or melted butter (may use oil as a substitute)
- 125ml luke warm water or milk, just enough to make a smooth soft non sticky dough
- oil/ghee/butter to brush on the paratha while rolling and frying
Method:
1) Sieve the flour and salt into a bowl. Rub the melted butter(ghee or oil) until the flour forms crumbs
2) Add warm water gradually, a little at a time. Knead until smooth. Cover well and leave aside for about 30 minutes to an hour.
3) Knead it again for a couple of minutes; divide the dough into 4 portions. Shape into a ball, then flatten them. Roll out each flattened ball into a circle (8 inch diameter)/ as thin as you can get them.
4) Brush some melted butter/ghee on the top of the dough and dust some flour on top.
5) Forming the dough:
- Start from one end; hold the left and right side of the end with fingers and then start pleating, like doing a paper fan.
- Do small folds, (6-8) the more you do the more layers you will have.
- Once you have reached the other end, it will look like a rope. Press both the ends with your finger tips.
- Pick up the rope up and twist it, (move each hand in an opposite direction, to look like a twisted bread stick).
- Rolling it up into a spiral shape. Take the end tip and press it down on the top or the sides, so it does not open while rolling. Flatten it with your palm.
- Then roll it carefully without pressing too hard into (5″-6″diameter) circles.
- Heat a frying pan or griddle and cook (on medium heat) on both sides. When you see tiny brown spots appear, brush on about half to one teaspoon of ghee/butter/oil and flip it over.
- Then add 1/2 tsp of ghee/oil on the top, flip it over and cook this side in the same way as you did the other side.
Once cooked take them out and crush the edges together to make the layers more visible and soften up the bread.
They are best served hot from the pan.
Method:
1) Sieve the flour and salt into a bowl. Rub the melted butter(ghee or oil) until the flour forms crumbs
2) Add warm water gradually, a little at a time. Knead until smooth. Cover well and leave aside for about 30 minutes to an hour.
3) Knead it again for a couple of minutes; divide the dough into 4 portions. Shape into a ball, then flatten them. Roll out each flattened ball into a circle (8 inch diameter)/ as thin as you can get them.
4) Brush some melted butter/ghee on the top of the dough and dust some flour on top.
- Pick up the rope up and twist it, (move each hand in an opposite direction, to look like a twisted bread stick).
- Rolling it up into a spiral shape. Take the end tip and press it down on the top or the sides, so it does not open while rolling. Flatten it with your palm.
- Then roll it carefully without pressing too hard into (5″-6″diameter) circles.
- Heat a frying pan or griddle and cook (on medium heat) on both sides. When you see tiny brown spots appear, brush on about half to one teaspoon of ghee/butter/oil and flip it over.
- Then add 1/2 tsp of ghee/oil on the top, flip it over and cook this side in the same way as you did the other side.
Once cooked take them out and crush the edges together to make the layers more visible and soften up the bread.
They are best served hot from the pan.
Knead
Roll out - butter and flour
Pleat
Twist and roll up
Rolled up ball
Ball rolled out - ready to cook
Why not try it served hot with sugar and yoghurt ....... and add your own English touch with a cup of tea!
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