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Paratha Wheat Flour)

Posted on 12 July 2009 by Phoram Vaidya

 

4 cups Wheat flour
3 tablespoons Melted butter
1 teaspoon Salt
1 1/4th cup Water
Oil for basting the paratha
All purpose flour for rolling
 1. Add the melted butter to the wheat flour. Make a well in the center and add the water. Knead well to make a medium soft dough. Keep kneading, go ahead use that elbow grease, for about 5 to 8 minutes. Set aside for 20 minutes.
 2. Divide into equal balls about 2″ in diameter. Roll out each ball approximately 4″ in diameter, smear oil and dust with all purpose flour. Fold into half, so it looks like a “D”. Again smear oil on the “D” and dust with all purpose flour.
 3. Fold again and it will look like a triangle. Roll out the triangular shape till it is 1/8th inch thick.
 4. Cook it on one side, on a” tava” or griddle, for 30 seconds and turn over. Smear oil over the top of the side that has been cooked first. Fry both the sides till golden brown and crisp on a slow medium flame.
 5. Serve hot. To keep warm keep in a recloseable tin lined with paper towels to absorb the moisture. When eaten hot off the pan it is mouth watering good.
Parathas are whole-wheat Indian flat-bread, a staple bread in north India. Parathas can be made plain or stuffed with different fillings.
Ingredients of Paratha
4 cups Wheat flour
3 tablespoons Melted butter
1 teaspoon Salt
1 1/4th cup Water
Oil for basting the paratha
All purpose flour for rolling
Method Of Paratha
 1. Add the melted butter to the wheat flour. Make a well in the center and add the water. Knead well to make a medium soft dough. Keep kneading, go ahead use that elbow grease, for about 5 to 8 minutes. Set aside for 20 minutes.
 2. Divide into equal balls about 2″ in diameter. Roll out each ball approximately 4″ in diameter, smear oil and dust with all purpose flour. Fold into half, so it looks like a “D”. Again smear oil on the “D” and dust with all purpose flour.
 3. Fold again and it will look like a triangle. Roll out the triangular shape till it is 1/8th inch thick.
 4. Cook it on one side, on a” tava” or griddle, for 30 seconds and turn over. Smear oil over the top of the side that has been cooked first. Fry both the sides till golden brown and crisp on a slow medium flame.
 5. Serve hot. To keep warm keep in a recloseable tin lined with paper towels to absorb the moisture. When eaten hot off the pan it is mouth watering good.

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Roti (Wheat Flour)

Posted on 12 July 2009 by Phoram Vaidya

Roti, a wonderful north Indian flatbread, is a perfect accompaniment to mop up curries. It is time-consuming to make, but very simple. Once you have made the dough you can set it to one side and finish cooking just before the meal. I rub the butter or ghee through the flour like a scone dough, which gives a light texture although not traditional.

Wholesome and hearty flatbreads are an essential and delicious component of a truly well balanced Indian meal. There are several different types and varieties specific to the various regions of India.

 

Ingredients of Roti

4 cups of whole wheat flour

1 and 1/4 cups of water

2 tbsp oil

Butter

 

Method of Roti

Keep aside a little flour for dusting. In a large mixing bowl, add oil to the floor. Gradually add the water to the flour and mix well until you have stiff dough. The easiest way to do this is by using clean hands. Knead the dough until it yields a smooth texture and consistency. Cover with a slightly damp cloth and let the dough rest for 10-15 minutes.

Knead the dough again and divide into 8 equal portions. Roll the individual portions into round balls (golf ball size). Take 1 round ball at a time and flatten it into a round disk using your palms. Dust your work area and rolling pin with a little bit of flour to prevent sticking. Gently roll the flattened ball into a circle, making sure the roti is even in thickness. Keep rolling until you have created a thin round roti approximately 8 inches in diameter.

Heat a large frying pan on medium heat and carefully place the roti in the pan. After a minute or so, turn the roti. Both sides should be golden brown. Brush with butter and serve hot with traditional Indian vegetables or curries. Enjoy!

 

4 cups of whole wheat flour
1 and 1/4 cups of water
Butter
Keep aside a little flour for dusting. In a large mixing bowl, gradually add the water to the flour and mix well until you have stiff dough. The easiest way to do this is by using clean hands. Knead the dough until it yields a smooth texture and consistency. Cover with a slightly damp cloth and let the dough rest for 10-15 minutes.
Knead the dough again and divide into 8 equal portions. Roll the individual portions into round balls (golf ball size). Take 1 round ball at a time and flatten it into a round disk using your palms. Dust your work area and rolling pin with a little bit of flour to prevent sticking. Gently roll the flattened ball into a circle, making sure the roti is even in thickness. Keep rolling until you have created a thin round roti approximately 8 inches in diameter.
Heat a large frying pan on medium heat, add a little butter (or even cooking spray may be used) and carefully place the roti in the pan. After a minute or so, turn the roti. Both sides should be golden brown. Brush with butter and serve hot with traditional Indian vegetables or curries. Enjoy

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