Paratha

Prep time: 5 Minutes Cooking time: 30 Minutes Serves: 4

Ingredients:

3 Cups Wheat Flour

4 tbsp Oil

½ tsp Black Pepper

¼ tsp Salt

Lukewarm Water

Ghee-oil for frying*

Method:

Add the flour, salt, black pepper, and oil to a bowl and mix well until the oil is combined with the flour.

Slowly pour in lukewarm water and knead well until the dough is soft; if you need more water, use ¼ of a cup. The dough should be smooth and firm.

Rest the dough for 20-30 minutes. Divide the dough into half and roll out into a 12-inch round shape.

Spread butter lightly, sprinkle with flour, roll into a snake shape, and cut into 1-inch balls, as in the picture below.

Do the same thing with the second half of the dough.

Roll out the parathas with a rolling pin about a 7-inch circle.

Heat a tawa pan on a high-medium flame. Place the paratha on the pan. After a few seconds, you will notice small air pockets popping out.

Flip and drizzle one tablespoon of ghee-oil around the paratha. Cook for a minute or so, ensuring the ghee-oil is spread on top of the paratha.

Flip the paratha on the other side and cook for a minute until you see some brown spots, as in the picture below.

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Paratha | The Rasoi Recipes

Serve hot with tea and athanu or curry!

NB:

* To make Ghee-oil use ½ cup of oil with ⅛ cup of Ghee (Clarified Butter).