Parantha

Parantha
Parantha

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    cups whole wheat flour

  • 1 1/4

    cups unbleached all purpose flour

  • 1

    cup water at room temperature

  • 1

    cup flour in a large plate for dusting the dough while rolling it out

  • ghee for brushing the bread

Directions

1. Put flour in a large bowl and pour in a stream of water in the center. 2. Mix the flour and water until the dough is moist enough to be gathered into a rough mass and the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. 3. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading. Rest for 1/2 hour and cover with a wet towel so the dough does not dry out. 4. To make triangular-shaped paranthas, divide the dough into peach-size balls. With a rolling pin, roll out 1 ball to a circle 5 inches in diameter. 5. Brush the circle of dough with butter, and fold in half to from a crescent then brush again with butter and fold into a triangle. Seal the edges well. 6. Dust the parantha with finely sieved whole wheat flour and roll into a large, flat triangle or round parantha. 7. Try to make the edges slightly thinner to ensure uniform cooking. 8. Rather than shaping all the parathas at one time, cook each one as the next one is rolled out. Method of cooking the parantha 9. Preheat cooking surface over medium heat. 10. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, brush butter over the surface of the parantha and turn it over. 11. Repeat the process of brushing the parantha on the other side. 12. Keep flipping it over till both sides are browned and spots appear on the parantha. 13. To keep the paranthas warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot.

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