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Layered Paratha
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5 from 4 votes

Layered Flatbread

Layered Flatbread which is also known as paratha is a type of flatbread which originated in North India. This buttery, flaky, crisp multi-layered flatbread is absolutely delicious served with your favourite curry or Indian dish.
Course Bread
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Allow dough to rest 15 minutes
Total Time 20 minutes
Servings 4 Parathas

Ingredients

  • 1 cup / 120g all purpose or cake flour
  • ¼ teaspoon salt
  • 1 Tablespoon / 14 g / ½ oz butter
  • 1 Tablespoon / 15 ml oil
  • ⅓ cup / 80 ml hot water

Instructions

  • In a bowl, mix the combine the flour, salt, oil and butter and mix using your fingertips to create a breadcrumb like texture. This ensures that all the flour is coated with the butter and oil.
  • Add the hot water and mix and knead for a few seconds to form a soft dough.
  • Cover the dough and allow to rest for 20 minutes. SEE NOTE 1.
  • Divide the dough into 4 equal parts, roll it into a ball and flatten each into a disk
  • Dust your board or work surface with flour and roll each into a circular or rectangular shape. It really does not have to be a perfect rectangle or circle so do not worry about that.
  • Roll it as thin as possible and brush the surface with about half a teaspoon of melted butter. Dust with a bit of flour
  • Start folding or pleating as shown in the picture in the post above. It is like folding a paper fan. If you can, try to make the pleats or folds narrow and small. This will give the flatbread more layers. After pleating the dough, just hold the two ends and stretch the dough ever so slightly to neaten. Do not pull on it too much because you do not want to break the dough and ruin the folds that you have made. Press the ends together.
  • Shape into a spiral form and press on the end to adhere to the dough.
  • Do the same for the other 3 pieces of dough and then start rolling out.
  • Dust the surface with flour and roll to a medium thickness. SEE NOTE 2
  • Heat a heavy based pan on medium heat and place the rolled paratha onto it. As it starts cooking,you will notice little bubbles appear on the surface. Cook for about 10 seconds, brush ¼ teaspoon butter on the top and then flip it over with a spatula.
  • Cook for about 15 more seconds until the bottom has light brown spots. You can flip it over again if you feel that it has not cooked through enough. It should not appear doughy or uncooked. It takes more or less 15 to 20 seconds on each side, on medium heat.
  • Cook the remaining flatbreads in this way and keep it covered as you cook the rest. Serve warm with your favourite curry or however you prefer.

Notes

  1. Allowing the dough to rest for 20 minutes helps the flour to absorb the water and the gluten to develop creating a more elastic and stretchy dough. As a result, it will make the dough easier to roll out.
  2. If the dough is rolled out too thick, then it takes a bit longer to cook and if it is too thin, you will not be able to see the layers once cooked and it will lose that layered flaky texture that you want.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Calcium: 0mg | Iron: 0mg
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