So you thought I was finished with sharing Indian recipes with you? Think again! I was only taking a break. This Indian flatbread is easy to make and hard to ruin, because it’s a yeast-less bread! So if you’re scared of yeast, this is the bread for you.
Did I mention it’s “fried” in ghee?
…Don’t worry, it’s made with whole wheat flour, it’s healthy.
Serve this with Palak Paneer, Aloo Matar or, I dunno, hummus? That would probably taste good!
Basic Paratha: Indian griddle bread, from How to Cook Indian
- 1 cup + 2 tablespoons whole wheat flour (atta)
- 3/4 tablespoon salt
- 1/2 cup water
- 6 teaspoons ghee (or, to pareve-ify, oil)
Place the atta, salt and water in a bowl, mix to combine and knead to make a medium-soft dough. Cover with a damp cloth and set aside for 15 minutes.
Divide dough into 6 portions and shape into balls. Roll out into 3-inch rounds. Brush the surface of each with 1/4 teaspoon ghee, then fold in half and then in half again to make a triangle. Roll out the triangles to bigger triangles with each side measuring 5 to 6 inches.
Place a nonstick griddle over medium heat and let it heat for 2 minutes. Place a dough triangle on a cook it for 1 minute. Turn it over and drizzle 1/4 teaspoon ghee around the edges. Turn again and drizzle 1/4 teaspoon ghee all around. Cook until both sides are a light golden brown. Repeat with all of the dough. Serve hot.