PARATHA
I first tried these breads at home. My mum would purchase them frozen and after a quick fry in a dry pan they were ready. What makes them so special is they are crisp on the outside, yet have a gorgeously flaky, soft interior, almost reminiscent of a croissant. After some research, I discovered they are super simple (and fun!) to make. I often make these as an accompaniment to various curries and stews as an alternative to rice.
INGREDIENTS
Makes 4
200g plain flour
1/2tsp salt
125ml water
50g butter, melted
METHOD
1
In a medium-sized bowl, mix the flour, salt and water to a dough. This is best done with clean hands. Leave to rest for 30 minutes.
2
Divide the dough into 4 portions (80g each, if you want to be exact).
On a well-floured surface, roll a doughball into a rectangle. You want it as thin as possible. Brush over a layer of melted butter, then roll into a tight log. Coil this log around your finger, so you have a spiral shape. Press down on this, then roll out into a disc. This is what creates the flaky layers of your paratha. Set aside onto some baking parchment, then repeat for the remaining doughballs. At this stage, you can keep them in the fridge until you are ready to cook them.
3
Preheat the oven to 110°C and pop in a baking tray - this will be to keep the paratha warm as you cook them.
Preheat a dry frying pan over medium high heat. Once hot, add a paratha and fry for about a minute a side. You want both sides to be golden. Transfer to the baking tray in the oven, then repeat for the other breads until all are cooked.
4
Serve alongside your favourite curry, soup or stew.
Serving Suggestion
This dish goes great with any curry, soup or stew or your choice.
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