Chai Paratha
Flaky, crispy, soft and buttery—these Pakistani Parathas (fried flatbread) are the perfect way to treat yourself on a lazy Sunday.
Ingredients
- 1½ cups all purpose flour
- 1 teaspoon oil or ghee
- ½ cup water, more or less
- 1 teaspoon salt to taste
- vegetable oil for filling and frying
- extra flour to dust paratha
Instructions
- In a bowl mix together flour, oil, and salt.
- Slowly add in water, little by little, mixing by hand with each addition. Continue adding water until all the flour comes together in a ball. If dough seems dry still, before adding in more water, knead a few times with hand and if it still seems dry add in a splash of water. When dough has formed completely and is soft and supple to the touch knead for a minute or two until it is smooth and bounces back slightly when poked.
- Once dough is done you can use after letting it rest for 20-30 minutes or store in zip-lock bag or airtight container for few days in refrigerator until ready to use.
- Once ready to use divide into four (if you want larger parathas) or six equal pieces and roll each piece into a dough ball to easily work with.
- On lightly floured surface flatten dough ball and using a rolling pin roll into thin rectangle.
- Drizzle a little oil onto rectangle and spread evenly all over the rectangle of dough. Sprinkle with a little flour and rub it in slightly. Then, proceed to roll into cylinder from long edge to long edge. You will be left with roll of dough.
- Roll this between your fingers and surface starting from middle and working your way out until it has almost doubled the length and halved the thickness of dough to make a long snake of dough. Coil this snake of dough starting from one end and rolling it inwards until a small circle (coil) of dough has formed.
- Do this with the remaining dough balls. Until you have 4 or 6 coil/balls of dough.
- Heat up a medium sized or large frying pan on medium-low to medium heat.
- While pan heats up, take coil of dough and on lightly floured surface use a rolling pin to shape into a circle. Roll until thin (about 6-7inch diameter) and place in heated pan.
- Roast on each side for 1-2 minutes flipping with tongs. Each side should be light golden in color. Once roasted drizzle both sides of paratha with a few tablespoons of vegetable oil and fry.
- Wait a few minutes until dough starts to bubble and puff and using tongs flip over. It should be golden brown with dark brown spots where it had bubbled up. Cook for a 2-3 minutes per side or until golden brown. Once cooked place on paper-toweled lined plate to catch excess oil.
- Follow the above steps for remaining coil dough balls.
- Enjoy!