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.
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
Grapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + More For Greasing
Equipment:
Cast Iron Skillet
Directions:
In a large mixing bowl, add flour, baking soda, salt and sugar.
Create a well in the center.
Add in the rest of the ingredients.
Mix until it comes together into a dough.
Knead the dough inside the bowl picking up all the nooks and crannies.
Continue kneading for about 8 to 10 mins.
The dough should be soft and slightly tacky.
If the dough is too dry, add in more water, 1 TBSP at a time.
If the dough is too sticky, add in more flour, 1 TBSP at a time.
Place the dough into a lightly greased bowl.
Cover the dough with a lint free kitchen towel.
Set aside to rest for 30 mins.
After 30 mins, the dough should be soft and stretchy.
Divide the dough into 10 equal dough balls.
Shape each of them into balls.
Place them onto a lightly greased surface.
Cover with a lint free kitchen towel.
Set aside to rest for 30 mins.
After 30 mins, grease the working surface with oil.
Take a dough ball and press it into a disc with the palm of your hand.
Flip the dough and at the same time rotate the dough.
Another easy way is to stretch the dough out thinly in all directions until it is translucent.
Roll the dough into a long log.
Twirl in a spiral circular motion, like those twirl sausages.
Lastly, tuck the end down under and into the middle.
Don't worry if there are holes as you flip and stretch the dough and it doesn't have to be perfect.
Repeat the process for the remaining dough balls.
Cover with a lint free kitchen towel.
Set aside to rest for 30 mins.
Heat a skillet over medium heat.
Flatten the dough thinly, about 1/16 inch thick, into a disc with the palm of your hands.
Lightly grease the skillet with oil.
Place the flatten dough into the skillet.
Cook until lightkon both sides.
Remove from heat.
Repeat the process for the remaining dough.
Serve the paratha with your favorite stews.
Layers of yummiliciousness...