Indian paratha bread originated in the Indian subcontinent and is a popular type of unleavened flatbread. It has a rich history and is believed to have been introduced during the reign of the Mughal Empire in the 16th century.
Parathas are made from whole wheat flour, salt, and water. The dough is rolled out into a thin circle, and then ghee (clarified butter) or oil is spread on top. It is then folded and rolled again, creating layers. This process results in a flaky and crispy texture.
Parathas have a distinct taste profile. They are buttery, slightly savory, and have a pleasant nutty flavor from the whole wheat flour. The addition of ghee or oil during the cooking process enhances the taste and adds richness.
Parathas are typically served hot and can be enjoyed on their own or paired with various accompaniments. They are commonly served with yogurt, pickles, chutneys, or curry dishes. Parathas can also be stuffed with a variety of fillings such as spiced potatoes, paneer (Indian cheese), minced meat, or vegetables, adding more flavors and textures to the dish.
Overall, parathas are a versatile and delicious bread that is enjoyed throughout India and neighboring countries, both as a breakfast item and as a part of main meals.
paratha bread: Indian flat bread
Ingredients
- – 2 cups of whole wheat flour
- – Water as needed for kneading
- – Salt to taste
- – Ghee or oil for cooking
Instructions
- In a mixing bowl, combine the whole wheat flour and a pinch of salt. Gradually add water while kneading the dough until it becomes smooth and pliable. The dough should not be too soft or too firm. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
- After resting, divide the dough into small portions, roughly the size of a golf ball. Take one portion and roll it between your palms to make a smooth ball.
- Dust the rolling surface with flour and flatten the ball of dough with your hand. Using a rolling pin, roll out the dough into a thin, round disc, approximately 6-7 inches in diameter.
- Brush the rolled-out disc with ghee or oil, spreading it evenly across the surface.
- Fold the disc in half, creating a semi-circle shape. Brush the folded side with ghee or oil.
- Fold the semi-circle in half again, creating a triangle shape. Brush the folded side with ghee or oil once more.
- Roll out the triangle gently, making sure it retains its shape and does not tear. Aim for a slightly thicker consistency compared to a regular roti or chapati.
- Heat a tawa (flat griddle) or a non-stick pan over medium heat. Place the rolled paratha on the hot tawa and cook for about 1-2 minutes or until small bubbles appear on the surface.
- Flip the paratha and apply ghee or oil on this side as well. Press down with a spatula to ensure even cooking.
- Cook the paratha for another 1-2 minutes, pressing and flipping as needed, until both sides are golden brown and cooked through.
- Remove the paratha from the tawa and place it on a plate. If desired, lightly crush or tap the paratha with your hands to separate the layers and make it fluffier.
- Repeat the process with the remaining dough portions, rolling and cooking each paratha individually.
