Paratha Recipe
Paratha or parotta, a flaky Indian 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.
Servings: 12 parathas
Calories: 136kcal
Equipment
- Rolling pin
- Cast iron griddle or non-stick griddle
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon avocado oil or any neutral oil (any neutral oil, including avocado oil, sunflower oil, safflower oil and grape seed oil)
- 6 tablespoons vegan butter (melted)
Instructions
- Mix flour and salt in a bowl. Drizzle the oil over the flour. Mix the oil in quickly so drops of the oil are dispersed throughout the flour.
- Trickle in water, a bit at a time, and knead until a smooth, supple dough forms. Place in the bowl, cover and set aside for at least 30 minutes.
- Turn out the rested dough on a floured surface and dust a rolling pin with flour.
- Roll the dough into a rectangle about 14 inches long and 12 inches wide. Brush with melted butter all over and sprinkle a bit of flour.
- Working along the shorter edge, lift the dough and fold it over itself, then repeat for the other side, creating three distinct layers.
- Brush the folded dough with butter, sprinkle flour, and then fold into thirds again.
- Roll out the folded dough, again to a rectangle about 14 inches long and 13 inches wide. Brush with butter all the way to the edges and sprinkle flour.
- Starting on the short side, roll the dough into a tight cylinder. Cut the cylinder into 12 equal pieces.
- Flour the surface very lightly, if needed, and roll out a paratha about five inches in diameter.
- Heat a non-stick griddle or cast-iron griddle over medium high heat. Place the paratha on it and let it cook until it begins to bubble.
- Flip over and brush with a bit of vegan butter. Once the underside has golden-brown spots, flip again and cook the other side. Brush some butter again if you wish.
- As soon as the paratha comes off the stove wrap it in a kitchen towel. Once all the parathas have been cooked, pick them up, still in the towel, and crush them between your palms. This step helps separate the layers and makes the parathas softer. Serve the parathas immediately.
Notes
Tips for success
- If, when rolling out the dough, you find that it springs back quickly, let the dough stand for 5-10 minutes so it rests and relaxes before you attempt to roll again.
- Don't roll the parathas too thin--you will risk flattening out the layers.
- Don't lean into the rolling pin as you roll the parathas. Let your wrists do the work. This will keep you from putting too much pressure on the parathas as you roll them.
- You can make the paratha dough up to two days in advance. Store in the fridge in an airtight container. Let the dough stand at room temperature for an hour before working with it.
- Refrigerate: The cooked parathas will keep in the refrigerator for up to four days.
- Freeze: Freeze the parathas in a freezer-safe bag or air-tight container for up to four months.
- Reheat: Reheat the parathas on a hot griddle until warmed through and soft again.
Nutrition
Serving: 1paratha | Calories: 136kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 240mg | Potassium: 24mg | Fiber: 1g | Sugar: 0.1g | Calcium: 3mg | Iron: 1mg