Paratha
Instructions:
- Flaky Indian-Style Flatbread- Unlike chapati, this dough is enriched
with butter or oil, which gives it a lovely flaky texture.
Like chapati, paratha must be eaten immediately after
cooking: Line a basket or plate with a cloth napkin before
starting, and as they finish, pile them up and wrap
loosely.
You can also grill these; follow the directions in the
variation for Grilled Chapati.
- 11/2 cups whole wheat flour
- 11/2 cups all-purpose flour
- 1 teaspoon salt
- About 4 tablespoons butter (melted) or neutral oil, like grapeseed or corn
- Combine the flours and salt in a food processor. Turn the machine on and add 3/4 cup water through the feed tube. Process for about 30 seconds, until the mixture forms a ball and is slightly sticky to the touch. If it is dry, add another tablespoon or two of water and process for another 10 seconds. In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.
- Remove the dough and, using flour as necessary, shape into a ball; wrap in plastic and let rest for at least 20 minutes and up to several hours at room temperature. (At this point, you may wrap the dough tightly in plastic and refrigerate for up to a day or freeze for up to a week; bring back to room temperature before proceeding.)
- Divide the dough into 8 to 12 pieces. Using flour as necessary, pat or roll each piece into a 4-inch disk and brush the top with butter or oil. Roll up like a cigar, then into a coil not unlike a cinnamon bun; set aside until you finish all the pieces.
- Put a griddle or cast-iron skillet over medium heat. When it’s hot, press one of the coils flat, then roll it out into as thin a disk as you can. Put on the griddle or skillet and cook until lightly browned on one side, just a minute; brush the top with butter, flip, and brown on the second side, another minute or two. Continue until all the breads are done, then serve.