Paratha, bread from India

Indian breads are as varied as the colors in their saris so a recipe for other flat bread should come as no surprise. Paratha is a type of unleavened bread but folded over with ghee or melted butter for a flaky, layered result. Some consider roti the everyday bread and paratha the one for special occasions just because it is that little bit more elaborate.

Even parathas have more than one version. They can be eaten plain or stuffed with all sorts of illings. Here are just two samples out of bread festival.

Plain paratha recipe

Paratha is one of the delicious Indian flat breads. The difference with others is that paratha is brushed with melted butter or ghee and folded over then cooked on the skillet with more butter resulting in flaky, delicate bread.

Ingredients

Makes: about 16 flat breads

Procedure

1. Mix flour and water into a dough and knead well then stand for about 15 minutes. Divide the dough into portions and shape each into a ball.
2. Take a ball of dough and roll it into a circle about 1/8 inch thick. Brush with ghee or melted butter and sprinkle with flour and, first left over to right then top to bottom.
3. Heat ghee on a skillet, cook the rolled dough until brown specs appear on the top and turn over. Brush the top with ghee or butter while the other side cooks with no butter.
4. Turn over, brush the second side with ghee. Turn over once more and cook until done.
5. Repeat the procedure until all the dough is cooked.

Cooking tips

The dough becomes elastic and pliable after standing for15-30 minutes.

Make sure there are no cracks in the dough when you form the balls.

Aloo paratha recipe

This is a potato stuffed flat bread. This recipe adds complexity and extra flavore. The ingredients and procedure are the same as above plus a few extras for the filling.

Stuffed parathas are a traditional breakfast.

Ingredients

Makes: about 16 stuffed parathas

Procedure

1. Mix flour and water into a dough and knead well then stand for about 15 minutes.
2. While the dough is resting, peel the potatoes and mash coarsely. Mix in spices, onion, ginger and season.
3. Form a ball of dough about half the size of a tennis ball. Make a hole in the middle and spoon in a generous helping of the filling - about 1 Tbs.
4. Roll the stuffed dough into a circle about 3 inch (6-8 cm) wide across.
5. Heat ghee on a skillet, cook the rolled dough until it browns on the top and turn over. Brush the top with ghee or butter while the other side cooks with no butter.
6. Repeat until all the dough is finished.

Cooking Tips

The microwave is an alternative method to cook the potatoes. Prick their skins first and cook until tender.

Ad seasoning and spices to your taste to the mashed potato. The best way is to measure visually. Place all spices and seasoning on a small plate so you see how much of each you are adding then tip into the mashed potato. This way it will be easy to change amounts if the bread did not come out quite to your liking.

Serve this stuffed paratha still warm with plain yogurt.

Try other stuffing such as mashed cooked cauliflower. Stuffed parathas make a great picnic food.

Recipe type

All seasons, light meal, main meal, appetizer.