Flaky Layered ParathaFlaky Layered Paratha
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This Indian flatbread is light, flaky, easy to make and super addictive.
2 cups all-purpose flour, plus more for sprinkling
1 teaspoon salt
1/2 teaspoon sugar
1/2 cup water
In a bowl, mix together flour, salt and sugar. Slowly add water, and continue mixing until a soft and slightly wet dough forms. Remove from bowl and knead for 5 to 7 minutes to develop gluten.
Form dough into a ball, and grease with a little bit of oil before returning it the bowl and covering it with a damp cloth. Allow to rest for 30 minutes.
Cut off a tennis-ball-sized piece of dough and place on a counter that has been slightly greased with oil. Dribble a little bit of oil over the dough, flatten it, and begin to stretch it out with the palms of your hands or a rolling pin. If you find the dough gets a bit sticky, add a little more oil and continue to stretch until the dough is very thin and almost transparent.
Dribble a little more oil over the surface of the stretched dough and sprinkle a teaspoon of flour over the top. Spread the flour over the dough.
Begin to pleat the dough lengthwise so that it looks like an accordion. Coil pleated dough to form a circle. Repeat with remaining balls of dough and allow to rest for 20 minutes.
Gently press down on pleated dough to flatten, using a rolling pin if needed.
Add 2 teaspoons of oil to a frying pan on medium-high heat and cook paratha on each side for 2 to 3 minutes until golden and crispy. Serve hot!
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