Paratha (made from scratch)
Paratha is an amalgamation of parat and atta, which literally means layers of cooked dough

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Paratha (made from scratch)

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Ingredients

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3 cups Flour (Plain)
2 tsp Salt
1 Egg (Whisked)
3/4 cup Water
Ghee (Butter) or butter

Parathas are one of the most popular unleavened flat breads in the India part of the Indian Subcontinent and they are made by baking or cooking whole wheat dough on a tava, and finishing off with shallow frying.

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Ingredients

Directions

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A paratha is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, and Myanmar, where wheat is the traditional staple

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Steps

1
Done

Roughly mix the flour and salt. Add the egg and water and mix gently to make a dough, not too soft or not too hard and let the dough rest for at least 30 minutes in the refrigerator

2
Done

Divide the dough in four parts then make balls and roll out to approximately 6-8” circles

3
Done

Cover with ghee (or oil) then sprinkle with a very small amount of flour and make a slit from the centre to one edge, sprinkle with flour

4
Done

Roll the dough into a cone shape

5
Done

Stand it up like a traffic cone and squash it flatter then refrigerate the balls for at least 15 minutes as rolling will be easier

6
Done

Roll into 6-7” circles then stack them applying flour in between the layers. Dust off the flour before frying in ghee or butter for 2 minutes each side on a medium heat.

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