Paratha Indian Unleavened Flat Bread

paratha

For years I have enjoyed eating Paratha’s (unleavened flat breads) at festivals, weddings, and other devotee gatherings, but have never actually learned how to cook them. So this weekend I took out the Indian Cookbooks and found a nice recipe and fried some up, and offered them to the Lord. They were easy to prepare, and very delicious.

They can also be stuffed and we will explore this option in a later post.

The following recipe I found on the Internet at tarladala.com, and the images are not mine but also gathered online. Also in this post is addition information on the history of Paratha’s.

Ingredients

1 cup whole wheat flour (gehun ka atta)
salt to taste
1 tsp oil or ghee
whole wheat flour for rolling
melted ghee for brushing and cooking

Method

Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
Divide the dough into 6 equal portions.

Roll each portion into a 125 mm. (5″) diameter circle, using a little whole wheat flour for rolling, brush with melted ghee, fold into half to form a semi- circle.

Brush the semi-circle with melted ghee and fold again to form a triangle.

Roll out into a 125 mm. (5″) length triangular paratha using a little whole wheat flour for rolling.

Heat a non-stick tava (griddle) and cook each paratha on both the sides, using a little ghee, till brown spots appear on both the sides.

Repeat steps 3 to 6 to make 5 more parathas.

Serve hot with fresh curds.

Additional information More

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