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Rotis, Breads, Pies, Paratas Pizzas and More



oven fries

Parata, cooked & ready to be served

Parata

Parata is an Indian bread.This version of Parata is flaky as it is made with a large amount of butter. The delicious paratas in this recipe was made by my sister in law, Sova Pather.

I tried her recipe and was very pleased with the results. However I used wholewheat flour, whereas Sova's recipe is for white flour. Follow this recipe accurately & you will make delicious parata.





Ingredients

  • 3 cups all purpose flour
  • 2½ tblsp. canola oil
  • ½ tsp. salt
  • 1 tblsp. sugar
  • 1½ cups boiling water

Method

  • Add boiling water to flour, a little at a time. Knead to a soft dough. Keep aside for 20 min.
  • Divide into 10 balls
  • On a bread board, using a rolling pin, roll one ball at a time
  • On the bottom half of the dough, slice slivers of hard butter on the lower half. (See image at right) Sprinkle flour on parata dough & fold into a quarter shape
  • Sprinkle flour on the quarters & keep in the refrigerator for at least 30 minutes. This step allows the butter to harden and eases the next step of rolling the quarters into a larger size. If the shape is not quite a circle, that is okay
  • Fry in a thick bottomed pan or tava.
  • Heat pan or tava on medium-high heat. Place rolled parata dough onto pan. Press lightly to allow dough to rise. Flip to fry the other side, then apply a light dab of butter butter to the side that was just fried.
  • When both sides have brown specks, the paratas are cooked. Serve fresh, with curries
parata basting

Parata Dough being fried on pan


parata

Rolled Parata Dough just put onto pan for frying

parata quartered

Parata Dough rolled with butter slivers on left & right, folded in quarter, ready to be refrigerated

If you have any questions or would like to add a recipe of your own, email me, Nirmala, at email address
I will be happy to help with inquiries. The site will be regularly updated with tasty recipes, hints and tips. You will find my contact information at Contact







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