Paratha

 

Bread is integral to Indian food, whether the deep fried puffy puri, raised naan or flat bread such as chapati. This is a version of the unleavened paratha, a robust wholewheat flat bread that is composed of layers and brushed with melted butter.

Notes

You can add many different seasonings to this bread, including salt or spices such as cumin seeds, poppy seeds or chili powder.

2 cups wholewheat flour

water

salt

oil

Pour the flour into a large bowl, add salt, (start with about 1 tbsp) and gradually add cold water, about 2 tbsp at a time until you have formed a soft dough that leaves the edges of the bowl clean. Let rest for about 20 minutes.

Separate the dough into about 10 small balls, (or more if you want smaller paranthas) and roll each into a smooth ball. Roll each ball out on a lightly floured surface until quite thin and keeping the round shape. Add any seasonings you would like now.

Make a cut into the circle about half way up, (like you are drawing a radius) and brush the bread with a thin layer of oil. Start curling the edge of one cut side around itself until you have a cone like shape and press this down. Roll this out to a circle again, (this is what creates the layers).

Heat a griddle or flat pan over high heat until very hot, (the school used an upside down cast iron frying pan to create a smooth surface - pretty ingenious I thought). Fry the paranthas until they are golden brown on both sides and crisp.

Serve with a curry, using the bread to pick up the sauce like a spoon.