Paratha (Layered Flatbreads)
Paratha are another form of flatbreads, but they are layered to provide a flaky, rich texture.
![Paratha (Layered Flatbreads)](/assets/fullsize/recipe_huge_213.jpg)
Instructions
Shaping the dough
- Divide the dough into balls, as in the basic chapati recipe.
- Brush a little oil on the work surface. Flatten the ball into a disk.
- Rub a little oil onto the rolling pin and roll the dough into a large thin sheet (it doesn’t matter at this stage if it isn’t completely round).
- Brush some more oil over the surface of the dough and sprinkle with a little bit of flour.
- Starting at the end nearest you, lift the edge of the dough. Peel it away from you and then back towards you, folding the dough to create a ‘z’ shape fold. This fold should be about 2 inches wide. Repeat the process, but this time picking up the folded portion. Continue this way until you have a strip of dough with a concertina fold all the way through.
- Holding the two ends, give the dough a gentle stretch, and then from one end, start rolling up the strip into a spiral shape. When completely rolled, tuck outer end underneath. Put this rolled spiral to one side and cover. Repeat the process with the other balls of dough.
Rolling the dough
- Brush a little more oil on to the surface. Gently press the spiralled dough into a disc and then carefully roll into a circle. To keep the layers, work gently and don’t roll the dough quite as thin as for chapatis.
- As with the basic chapatis, you can get into a rhythm rolling out the next paratha while one is cooking.
Cooking the dough
- Cook the dough in a hot frying pan, 2-3 minutes each side. Before turning, brush a little more oil on to the surface of the dough. There shouldn’t be any raw bits of dough and it should be nice and golden.
- Stack in a clean towel or under foil to keep warm while cooking the other dough spirals.