Paratha is one of the delicious Indian flat breads. The difference with other types of breads comes because paratha is brushed with melted butter or ghee and folded over then cooked on the skillet with more butter resulting in flaky, delicate bread.
- Mix flour and water into a dough and knead well then stand for about 15 minutes. Divide the dough into portions and shape each into a ball.
- Take a ball of dough and roll it into a circle about 1/8 inch thick. Brush with ghee or melted butter and sprinkle with flour and fold, first left over to right then top to bottom.
- Heat ghee on a skillet, cook the rolled dough until brown specs appear on the top and turn over. Brush the top with ghee or butter while the other side cooks with no butter.
- Turn over, brush the second side with ghee. Turn over once more and cook until done.
- Repeat the procedure until all the dough is cooked.
The dough becomes elastic and pliable after standing for15-30 minutes.
Make sure there are no cracks in the dough when you form the balls.
Indian breads are as varied as the colors in their saris so a recipe for other flat bread should come as no surprise. Some consider roti the everyday bread and paratha the one for special occasions just because it is that little bit more elaborate.
Paratha is a type of unleavened bread but folded over with ghee or melted butter for a flaky, layered result.
There are stuffed parathas, aloo paratha is an example of paratha bread with potato filling.