Breads
Paratha
Ingredients
- - 300 g (2 1/2 cups) whole wheat flour, plus extra for dusting
- - 1/2 tsp salt
- - 180 ml (3/4 cup) warm water, approximately
- - 4 tbsp vegetable oil, plus extra for shallow-frying
Method
- Combine the flour and salt in a bowl, then gradually add warm water, kneading into a soft, smooth dough.
- Cover and let rest for 20 minutes.
- Divide the dough into equal balls and roll each into a thin circle.
- Brush the surface lightly with oil, fold into a fan-pleated strip, then coil it into a spiral and press flat.
- Roll the coiled dough gently into a flat, round paratha, dusting with flour as needed.
- Heat a griddle over medium heat and place the paratha on it, cooking for 1-2 minutes until small bubbles appear.
- Flip, brush the top with oil, and cook for another 1-2 minutes, then flip again and press the edges gently with a spatula to encourage even crisping and flakiness.
- Cook until golden brown spots appear on both sides, then serve hot.
Introduction: Paratha in Bangladesh is a flaky, layered flatbread made by folding and rolling the dough repeatedly with oil, resulting in distinct crisp layers when pan-fried.
Cultural Background: Paratha in Bangladesh is a flaky, layered flatbread made by folding and rolling the dough repeatedly with oil, resulting in distinct crisp layers when pan-fried. It is a staple breakfast bread across the country, often served with fried egg, vegetable curry or simply a cup of sweet tea.
Tips: The folding and coiling technique is what creates the signature flaky layers, so take care with this step rather than rushing it.
Variations: Stuff with mashed potato or minced vegetables before the final roll for a stuffed paratha variation.
Vegetarian/Vegan: Naturally vegan when made and cooked entirely with vegetable oil.
Storage: Store cooled parathas wrapped in foil or an airtight container for up to 2 days.
Reheating: Reheat on a hot griddle for 30-60 seconds per side to restore crispness.
Nutrition: Per serving (approx., 1 paratha): 210 kcal, 5 g protein, 9 g fat, 28 g carbohydrates, 4 g fibre
FAQs:
Q: – Why isn’t my paratha flaky?
A: The oil layering and folding step may have been rushed; take time to create distinct layers.
Q: – Can I make the dough ahead?
A: Yes, the dough can be refrigerated for up to a day before rolling.