Hello this is Roxana from thedeliciouscrescent.com. Today I’m going to show you how to make
Paratha, a delicious, flaky, layered Indian flatbread. And I am going to share my secret
to amazingly soft layers that stay good and fresh for a long time. The ingredient amounts are with the instructions. And now Let’s make it. Combine durum whole wheat flour, also known
as atta, milk, salt and some water. You can make this in a stand mixer or by hand.
Then add some oil and knead the dough well until smooth, moist and pliable. Cover with
a moist towel and allow it rest for 30 minutes. The dough should be easy to work with. If
it is too hard, then add water, 1 tablespoon at a time. If it is very sticky, add flour,
1 tablespoon at a time. Divide dough into portions and shape them
into round balls. Now I will show you how to make paratha with
three different folding and double roll techniques. Using a rolling pin, roll out each dough ball
into a 6 inch round disc, apply some oil and sprinkle some flour.
For a triangle paratha, fold half the disc, apply some oil and sprinkle flour. Make a
second fold to get a triangle. This will make a paratha with four layers
and is the easiest way to make a good paratha. I would recommend this method for anyone who
is doing it for the first time because it gives you the best results. Use minimal amount of flour and dust off excess
flour each time before rolling or before transferring to the skillet. Roll it into a 8-inch flatbread that is 1/8
inch thick. Heat skillet at medium high. It should feel
hot if you hold your palm 3 inches above the skillet. Cook for 1 to 2 minutes until few bubbles
appear. Flip it over, apply some oil and cook the
other side 1 to 2 minutes. Flip it and apply some oil. Cook parathas, flipping couple more times
until it has golden brown spots on both sides. Transfer parathas to insulated hot pot lined
with kitchen or paper towel. And now the square paratha. Fold 1/3 of the disc, apply some oil, sprinkle
some flour. Make a second fold over it. Apply oil over the layered strip, some flour and
fold 1/3 of it. Again oil and flour. Make a fold from other side to create a square. You can also use fine semolina flour between
layers instead of regular flour as I did for this paratha. To retain the layers well, be sure not to
press too hard while rolling the dough. And don’t roll it too thin. Maintain even but
light pressure. Use medium heat for enough time to cook through
the layers. At high heat, the outside gets burnt, while inside is not cooked. Very low
heat will increase cooking time and make the parathas dry and hard. Now we will make round parathas with three
different folding techniques. Apply oil and flour. Pleat the round disc
like a pleated hand fan and then coil it and flatten it into a round
portion. Be sure to apply oil and sprinkle flour between
every fold and layer. The second way to make a round paratha is
to roll it like a jelly roll and then coil it and flatten it. Next the third way to make a round paratha.
From the center of circle make a cut. Oil and flour. Then roll it like a cone and flatten
it into round portion. Notice the layers. For the round parathas, I used a mixture of
melted ghee and oil between the layers, which also works very well. But when you use only
ghee it hardens the paratha, if it is not eaten fresh. Apply oil when paratha is still soft and has
a few golden brown spots. If you wait to apply oil until the bread is completely cooked then
it will become hard. Cool the parathas slightly, using food safe
gloves or kitchen towel, slightly crack the parathas to loosen the layers and keep them
soft. Stack parathas in a container to preserve
moisture and keep them soft. Perfect paratha should have some crispness
on the outside, with many soft and moist layers inside, that are fully cooked through and
separate easily. A good paratha does not rely just on right
ingredients, rather the cooking technique is extremely important. The healthiest way to make a paratha with
traditional taste would be to use oil while making the layers and just a touch of ghee
on the top while cooking. And now if you enjoyed this video please like
share and subscribe. Thanks for watching. See you next time.
