Paratha

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Paratha is more than just a flatbread to those of us who grew up where wheat rules the roost – from India to Pakistan and beyond. It’s the stuff of comfort, of home-cooked meals that speak in whispers of 'parat' and 'atta', meaning layers upon layers of delicious dough. In my Singapore kitchen, it goes by Roti Prata, but no matter the name, it's just as mouthwatering.

Getting the flip and toss of paratha just right might take a few tries (trust me, I’ve been there), but there’s a shortcut for us home chefs. Simply stretch out the dough until it's as paper-thin as humanly can, and you'll still end up with those irresistible, flaky layers. I've even put together a little show-and-tell on my YouTube channel to guide you through it. So why wait? Check out the videos, and let's get our hands doughy and our kitchens smelling heavenly.

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Ingredients:

(Make 10 paratha)

• Bleached All Purpose Flour, 450g

• Baking Soda, 1/4 TSP

• Sea Salt, 1 TSP

• Granulated Sugar, 2 TBSP

• Egg Beaten, 1

• Whole Milk, 100g

• Water, 130g

• Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + More For Greasing

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Equipment:

• Cast Iron Skillet

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Directions:

1. Make the Dough

2. In a large mixing bowl, add flour, baking soda, salt, and sugar.

3. Create a well in the center and add the remaining ingredients.

4. Mix until a dough starts to form.

5. Knead the dough in the bowl, gathering all dry bits from the sides.

6. Continue kneading for 8 to 10 minutes until smooth, soft, and slightly tacky.

7. If the dough feels dry, add water 1 TBSP at a time. If sticky, add flour 1 TBSP at a time.

8. Transfer to a lightly greased bowl and cover with a lint-free kitchen towel.

9. Rest for 30 minutes.

10. Shape the Dough Balls

11. After resting, the dough should feel soft and stretchy.

12. Divide into 10 equal portions and shape into smooth balls.

13. Place on a lightly greased surface and cover again with a lint-free towel.

14. Rest for another 30 minutes.

15. Twist the Paratha Layers

16. Lightly oil your work surface.

17. Flatten each dough ball into a disc with your palm.

18. Flip and rotate as you press, or stretch gently until the dough becomes thin and translucent.

19. Roll the sheet into a long log.

20. Twirl the log in a spiral (like a cinnamon roll or sausage coil).

21. Tuck the end under and into the center of the spiral.

22. Repeat with remaining dough balls and rest under a towel for 30 minutes.

23. Cook the Parathas

24. Heat a skillet over medium heat and lightly grease with oil.

25. Flatten each spiral disc gently to about 1/16 inch thick.

26. Place in the skillet and cook until golden and blistered on both sides.

27. Remove from heat and repeat with the remaining dough.

28. Serve

29. Serve warm with your favorite stews, curries, or dips.

Layers of yummiliciousness...

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Recipe Video: