Indian layered bread, lightly fried with oil or ghee. Serve hot with gravies, vegetables, or eggs.
Prep Time 15minutes
Cook Time 4minutes
Resting Time 30minutes
Total Time 49minutes
Author Muna Kenny
3 3/4cupall-purpose flour
1large egg beaten
1cupof warm water to kneadyou might need more or less
Oil or Ghee
Beat the egg with ¼ cup of water, salt, and sugar. Keep aside.
In a large mixing bowl, or on a clean working surface, add the flour and add to it the egg mixture. Mix the ingredients for few seconds and then add the water gradually and knead until you get a smooth dough. Kneading time will take 7 to 10 minutes by hand.
Cover the dough and allow it to rest for 20 minutes. If your kitchen is hot, refrigerate the dough, otherwise, leave it at room temperature.
Knead the dough for few seconds then divide the dough into 7 to 8 balls. If you want to make bigger parathas, then divide the dough into 5 equal balls. Cover the balls and keep aside to rest for 10 minutes.
Place the ball on a clean working surface and lightly oil it. Roll out the ball to 11 inches or until a little transparent. Brush the surface with oil and then sprinkle with flour.
Fold the rolled-out dough from one end to the other to form pleats like a paper fan.
Hold each end of the long-stacked strip. Lift the strip away from the working surface and gently stretch it a little.
Roll it like a swiss roll and place the end of the strip under it. Press down the roll gently. Do the same with the rest of the balls, and then cover and let the rolls rest for 20 minutes.
Place a roll on the working surface, sprinkle the roll with oil and roll it out to 7” in diameter.
Heat the griddle. Place the rolled-out paratha on the griddle. Sprinkle the surface of the paratha with oil (around one teaspoon). When bubbles appear on the surface, flip the paratha. Cook on medium to medium-low heat.
Spread one teaspoon oil on the surface and flip the paratha when the bottom form brown patches, keep flipping the paratha until both sides have brown spots.
Transfer the paratha to a plate and cover it with a cloth. Stack the parathas until you are done with all the rolls.
Crush the parathas from all sides with both hands to release the layers.
To make a vegan version, add coconut oil or vegetable oil instead of ghee. Substitute the egg with ¼ cup coconut milk or add three tablespoons of cornstarch to the flour.
To save time, you can prepare the dough, cover it with a plastic wrap, and place it in the fridge overnight. You can refrigerate the dough as a whole or even after rolling it to layers.
If you are allergic to eggs, substitute with ¼ cup of whole milk or three tablespoons of plain yogurt.