Paratha, also known as a flatbread, can be made with only flour, water, a pinch of salt, Ghee/Oil, and maybe a pinch of sugar.
There is no good basic Pararth; it's the extra bits that make it worthwhile. See the other basic bread for just flour and water.
How to make:
2 parts flour + a third part water + pinch of salt + (pinch
of sugar—optional)
Example: 2 cups of whole wheat flour (about 250 grams +/- depending on the source, (Plus a bit of flour
for rolling out.))
1/4 teaspoon table salt (about 1.4 g; don’t add extra salt
(optional but recommended))
1/4 teaspoon table sugar (about 1.4 g; don’t add extra sugar
(optional))
1 tsp baking powder (about 14 grams. (optional))
½ to 1 cup of very warm water at 98.5- or 37 degrees C. (In this exercise, since you don’t have a
thermometer, try for a very warm bath water temperature.)
2 teaspoons Ghee/Oil (about 8.4 g. (4.2 g. per tsp.
Traditional, (optional but recommended)))
Ghee alternatives. Canola, Olive oil, Sunflower oil, Sesame
oil, Butter, or Coconut oil.
(The last is not high
on the list Unless you want Coconut flavored Paratha.) use 1 ½ tsp (or a little less)
Pro note. Butter and Coconut oil have a 1-to-1 exchange
rate; all the rest are 1 Ghee to ¾. Additionally,
if you plan to eat the bread right away, butter is a good choice. But if they
will sit around for a while (like your lunch in the refrigerator), Oil might be
a better bet.
Note: Ghee is a
clarified butter. It has a roasted or nutty taste and is not creamy.
By Hand
Mix the flour and salt (sugar) together in a mixing bowl. Mix in the Ghee (or alternative oil) with your fingers until the flour looks like cornmeal.
Add the water and mix until the dough comes together; place on a
lightly floured surface and knead for a few minutes until smooth and elastic.
(Note: Grandma did not even bother with a bowl)
Gradually add the warm water while you knead the dough. You
can use your fingers, fork, wooden
spoon, Danish whisk (dough whisk), stout spatula, or dough hook in a stand
mixer.
Add water until it forms a dough ball that will be elastic
and not sticky, yet pliable and soft.
Add extra water, 1/2 tablespoon at a time, until you reach a bread dough that doesn’t stick to your hands.
Or add more flour if too sticky. It must form a dough ball. (Practice
makes perfect)
By Mixer
Of course, if you have a standing mixer fitted with the dough hook, mix on medium-low speed until all the ingredients come together into a dough.
Dry the ingredients first, then add Ghee (or oil), and finally, the water. Let
the mixer knead the dough for about 5 minutes, adjusting the water or flour as
necessary to get a soft, smooth dough that clears the sides of the bowl but
still sticks to the bottom.
Transfer dough to a lightly floured work surface. Divide into
8 equal portions. Coat each portion with flour, then form each piece into a ball.
Leave for at least 15–20 minutes to rest.
(Note: depending on
the room temperature, you might need to let the dough rest for 30 minutes or
even an hour or more.)
Note: This allows the gluten in the flour to form elastic
bonds, which in turn allows you to roll it out thinner.
Cover dough balls with a kitchen towel (preferably a clean one). The balls should be about golf ball size.
Sprinkle some extra flour around each ball if too sticky. (45-50 gram dough ball using a kitchen scale (should
you have a scale handy)) After you make a few, you will get a size that works
with your equipment and style.
Set aside some
Ghee/oil in a bowl. Prep your rolling area with a light dusting of flour, place the first ball in the center, and flatten it with the palm of your hand.
Using the rolling pin, roll the patty out into a round shape
about 8″ in diameter and 1/4″ to no more than 1/3″ thick.
Coat lightly with
ghee/oil.
Here is where the plot thickens. The goal is to create layers, and there are several ways to do it, depending on whom you ask.
Some people fold by a third, rub some ghee on the dry spot, then fold the other side by a third.
Kind of like a burrito with no filling,
then folding the ends to make a square with every fold that exposes a dry spot,
brushed/rubbed with ghee/oil.
Some people cut it into strips and stack and then roll it into
something like a cinnamon roll.
Let us remember the folding into triangles. The folding
technique is handy when adding carom or sesame seeds to the dough.
There are several ways, but my favorite is to roll it flat, add a thin coating of ghee/oil, roll it up, and then roll the roll into something like a cinnamon roll.
All to create layers.
Using whatever method listed above, roll it flat again and
cook. (see below)
Flour— whole wheat is the best (Traditional), although
all-purpose wheat flour works for this recipe.
You can use a tortilla press, but the dough is a bit sticky,
and it might be faster to use a well-floured surface and place your dough ball on
top.
Roll it out using a
rolling pin until the dough is thin and evenly spread out. Roll one direction,
north to south, then east to west. (example)
A bottle will work if you don’t have a rolling pin handy.
You can sprinkle extra flour (as needed) to make the rolling
process easier.
Should you have a
tortilla press, It is easier to add a folded piece of parchment paper to the
tortilla press before pressing the dough or cut a sandwich bag for a folded
sheet of plastic.
Take the dough ball
and place it in the center of the press. Press down firmly until the dough is
thin and evenly spread out; turn the parchment/plastic 180 degrees (Half a
circle) and lightly press again.
(The quality of the
press and hand/arm strength will determine if you need to rotate the dough.
Odds are you can skip this.)
Remember to roll the dough to 1 /4 and no more than 1 /3 thick.
You want them to be about 8 inches in diameter (20 cm).
Advanced idea: use a little bit of yogurt or milk (replace your water proportionately) for a different flavor. (Yogurt is used occasionally in India (Greek yogurt will work))
Pro tip: Keep a warm, slightly damp towel over the remaining
dough to avoid letting it dry out. And keep a towel over the cooked bread.
Use a griddle, 10–12-inch pan, pancake, or crepe pan; the pan
must be hot.
Place the dough on the hot pan; the top surface will start to
gently bubble in about 10-30 seconds or so.
Flip the dough over (there should be small light brown
circles on the bottom) to begin cooking the other side.
Brush the top with ghee/oil now, just a light coating; when the bottom looks lightly browned, flip the paratha over again. Brush this side
with ghee/oil as well.
After 10-15 seconds, flip the dough over one final time to put a slight sear on the other side.
Repeat for the next paratha until they are all cooked.
Allow your paratha to
steam each other. Stack them directly after cooking and keep them covered with
a towel. This helps them steam each other and remain soft.
Storage: Store in an airtight container or zippered bag at room temperature for 8 hours or refrigerate for up to 1 day.
(Mold is bad,
throw them away) It is recommended they be frozen asap.
To freeze, separate paratha with waxed paper, parchment paper, butter paper, or cut-up plastic bags and place in a plastic container or zippered bag before placing them in the freezer.
(The paper/plastic is used to
separate the bread, so you don’t wind up with a frozen bread rock.)
Label them with name and date
When ready to use, place a barely damp paper towel in the bottom of a microwave-safe container. Microwave uncovered for 10-15 seconds (start with 10) or until warm, then keep covered with a lid or towel to hold heat while serving.
(You may need to shuffle them a bit to provide even
heating.)
If your microwave is
dead, you can use your pan on low/medium heat to warm them one at a time.
(Don’t forget to cover until served.)
Besides being used as a component of a burrito, these are good by
themselves or as a sort of holder for beans or BBQ. My favorite is soft
scrambled eggs and bacon.
Or
Brush lightly with
butter and sprinkle with cinnamon sugar. (That will shut them up (for a
minute))
Or
Sandwich wrap…..etc
And/or they can be stuffed. But that is a page for a later
day.
Last note: You will find a thousand variations on how to make
these on the internet.
I asked a room full of women who are not related and apparently from different parts of India their thoughts.
That got me a dozen
different answers and caused the conversation to switch from English to
something else……………..I will know better next time.
Practice, and you will find one method that suits you. After the practice, you will look like you
have done this all your life. So when you show off, your friends will be
amazed.
According to the internet, for nutrition information.
(Note: there are a lot of could “be” issues. All depending on
flour and oil types used and any additional ingredients.)
Homemade Flour Paratha
Nutrition Facts
Serving Size 1
paratha (90g)
Amount per serving
Calories
190
% Daily Value
Total Fat 4.5g
5%
Saturated Fat 1.2g
5%
Sodium 320mg
13%
Total Sugars 1g
Cholesterol 5mg
1.5%
Total Carbs 35g
13%
Protein 6g
12%
Calcium 20mg
1%
Iron 1.5mg
8%
That said, please review the Nutrition Disclaimer; there are too many variables to give an accurate list of the nutritional value of anything.
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