How to Make Indian Paratha Asian Cooking Recipe Cuisine

India Paratha (Flaky Wholemeal Bread)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 3-4 Servings:

225 g (1.5 cups) wholemeal flour

225 g (1.5 cups) all-purpose flour

1 1/2 tsp salt

120-160g ghee, melted, plus extra for cooking

Directions:

Sift the wholemeal flour, plain flour and salt into a mixing bowl and rub in 1 tablespoon of the ghee. Add 250 ml (8½ fl oz/1 cup) water and mix to a firm but not stiff dough. Continue kneading for at least 10 minutes (the more it is kneaded, the lighter the bread will be). Form the dough into a ball, cover and rest for at least 1 hour.

Divide the dough into 12–14 equal portions and roll to make smooth balls. Roll out each ball on a lightly floured work surface to make a very thin circular shape. Pour 2 teaspoons of the melted ghee into the centre of each and spread lightly with your hand. 

With a knife, make a cut from the centre of each circle to the outer edge. Starting at the cut edge, roll the dough closely into a cone shape. Pick it up, press the apex of the cone and the base towards each other and flatten slightly. You will now have a small, roughly circular lump of dough again.

Roll out each portion again on a lightly floured surface, taking care not to press too hard and let the air out at the edges. The parathas should be as round as possible, but not too thin.


Heat a little extra ghee on a griddle plate or in a large heavy-based frying pan over high heat. Cook the parathas, in batches, brushing over more ghee, until they are golden brown on both sides. 

 

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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