Khasta Paratha, which translates to a flaky flatbread, is a unique treat that just begs to be torn apart with your fingers, dunked into a spicy curry, then popped into your mouth.
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp oil + more for smearing on the paratha
- Place the flour, salt and oil in a bowl and mix until the oil has dispersed through the flour.
- Add enough water to make a stiff but pliable dough. Set the dough aside for at least 30 minutes so it can relax and roll out easily.
- Roll the dough on a floured surface into a rectangle, about 10 X 7 inches.
- Brush the entire top surface lightly with some oil, then dust lightly with a little flour.
- Lift the sides of the rectangle and fold them one over the other horizontally, so you have three layers.
- Place the rectangle of dough in the refrigerator on a flat surface, like a cookie sheet.
- After half an hour, pull out the dough, roll it again into a rectangle about 10 X 7 inches, brush with oil, dust with flour, and fold again to get three more layers. Put it back in the refrigerator.
- Repeat the entire process two more times.
- After you've folded and refrigerated the dough four times, roll it again into a rectangle and brush it with oil. This time, roll the dough horizontally the way you would a jelly roll.
- When you have a cylinder, tuck the seam under and, using a knife, cut it into 10 equal portions.
- Take one roll, flatten it, and then roll it into a circle, about 6 inches in diameter. Don't make the paratha too think, or you will end up flattening the layers. Use some flour to help you roll, if the dough sticks. Repeat for all the remaining 9 portions.
- Heat a griddle until it's piping hot. Lower the heat to medium-high, place a paratha on the griddle, and wait until bubbles appear.
- Flip over the paratha and lightly brush some oil on the surface. When the underside is cooked and golden-brown spots appear, flip over once more and cook for a few more seconds or until golden spots appear.
- Serve rightaway.