Easy & Delicious Indian Flatbread (Paratha)

Most flat breads from India are unleavened and made primarily from milled flour, usually Atta or Maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter.

Today, I will be sharing a family recipe for paratha as an entry in the Bread Speed Challenge.

This recipe is easy for beginners to make, with minimal ingredients and prep time.

The supplies are easy to find:

Ingredients:

4 cups of wheat flour

1.5 cups of water

1 tsp of both salt and sugar

0.5 cups of ghee or melted butter.

Utensils:

A large Bowl (to mix)

A griddle

A thin spatula for flipping (I will be using a steel one)

A surface to roll out the dough

A pastry brush

And a rolling pin (Or a large dowel, about 1 inch in diameter)

Serving - Serves 2 people if served plain, 4 if served with accompaniments like yoghurt or a savory stew.

It is always useful to assemble everything we need before starting.

Add the 4 cups of flour into our large bowl, along with 2 tbsp of ghee or butter and 1 tsp each of sugar and salt.

Start mixing with your hands, adding small amounts of water till it starts coming together. Add more water and knead until it has a smooth texture. (Knead about 5 minutes).

Set aside for 10 minutes to allow the dough to breathe and soften.

After resting, roll into a large noodle, about 2 inches thick. Cut sections along the noodle, at intervals of 2 inches.

Coat your hands with the ghee or melted butter and then roll the sections into small round balls.

Roll the balls in the dry flour

With a rolling pin dusted in flour, roll out each ball into a 2 mm thick disk.

Brush ghee or melted butter on the top of the disk and sprinkle some flour on it.

First place the griddle on low heat so it heats up while we fold our paratha.

Coat your fingers with ghee or melted butter, so the dough will not stick to them. Then follow the following steps carefully

1. Fold each disc as shown in the above pictures, and brush with ghee or melted butter and sprinkle with flour.

You will now have a square piece of dough. dust with flour and roll out, keeping it in a squarish shape.

Place the paratha on the griddle (that we already heated up in Step 4) to cook for about 2 minutes for each side. It should have golden brown (NOT black) spots. Brush ghee or melted butter on both sides. Take paratha off the heat and and put it to the side as you cook the others.

Serve your paratha plain, with stews, with yoghurt, or use it to wrap minced meat and vegetables. The possibilities are endless; it is up to you how you share it with others!