Flaky Layered Paratha
PREP TIME:
60
MINUTES
COOK TIME:
15
MINUTES
TOTAL TIME:
15-30 MINUTES
YIELD:
8 parathas
About this recipe
Indulge in the delightful aroma and taste of these flaky and crispy eggless parathas! Made with simple ingredients you likely already have in your pantry, this recipe promises a perfect balance of texture and flavor. With just the right amount of brown sugar to enhance the richness, each paratha is a testament to simplicity and satisfaction.
Ingredients
- 500g plain flour
- 2 tsp baking powder
- 2 tbsp brown sugar
- 350ml warm water
- 50ml oil
- 2 tbsp oil (to cover)
- 100g melted ghee
Ingredients
Instructions
- In a large mixing bowl, combine the plain flour, baking powder, and brown sugar.
- Gradually add the warm water and oil to the flour mixture and knead it into a soft, smooth dough. You may not need to use the entire 350ml of water, so add it gradually until you achieve the desired consistency.
- Once the dough is formed, knead for a few more minutes.
- Cover the dough with oil and then a damp cloth or plastic wrap and let it rest for about 30 minutes. This resting period will help the dough to relax and become easier to roll out.
- After resting, divide the dough into equal-sized portions, shaping each portion into a smooth ball.
- Take one dough ball and using a rolling pin, roll out the dough ball into a extremely thin circle or oval shape (this should be almost transparent)
- Brush the rolled-out dough with melted ghee, ensuring it's evenly coated.
- Then, cut a line from the centre of the dough straight to the end (check my video for reference)
- Once you have a cone shape flattern and repeat the process with the remaining dough balls, rolling them out, and layering them with ghee.
- Leave the dough to rest for 15 mintues then gently roll it out again into a larger circle or oval shape, about 8-10 inches in diameter.
- Heat a non-stick skillet or tava over medium heat.
- Carefully transfer the rolled-out paratha onto the hot skillet.
- Cook for about 1-2 minutes on one side until you see bubbles forming.
- Flip the paratha and cook the other side, brushing with additional ghee if desired, until golden brown spots appear on both sides.
- Once cooked, remove the paratha from the skillet and place it on a plate.
- Repeat the cooking process with the remaining rolled-out dough stack.
- Enjoy!
Hi, I'm Remi
I have a huge passion for the world of baking and cooking. While on my food journey, I've crafted recipes that are not only delicious but also incredibly satisfying. Join me as we explore flavors and create meals that are an absolute delight to make and eat.
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