RECIPES OF INDIA

Ingredients

2 1/2 cups

1 cup

1 cup

Chappati flour

Water at room temperature

Chappati flour in a large plate for dusting the dough while rolling it out

Ghee (for rolling out bread)

1. Put flour in a large bowl andmake a well in the middle and pour in a stream of water in the center

2. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass

3. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough

4. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading. Rest for 1/2 hour in warm climates and 1 1/2 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds

5. After resting, knead well and divide the dough into peach-size balls

6. To make triangular-shaped paranthas, divide the dough into peach-size balls and with a rolling pin, roll out 1 ball to a circle 5 inches in diameter

7. Brush the circle of dough with ghee, and fold in half to from a crescent then brush again with ghee and fold into a triangle and seal the edges well

8. Dust the parantha with finely sieved whole wheat flour and roll into a large, flat triangle or round parantha (Try to make the edges slightly thinner to ensure uniform cooking)

9. Rather than shaping all the parathas at one time, cook each one as the next one is rolled out.

10. Preheat a cast-iron tawa over medium heat

11. Place the rolled dough on the palm of one hand and flip it over on to the tawa

12. When the color changes on the top and bubbles appear, brush ghee over the surface of the parantha and turn it over

13. Repeat the process of brushing the parantha on the other side

14. Keep flipping it over till both sides are browned and spots appear on the parantha (With experience the parantha will puff on the tawa)

15. To keep the paranthas warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel

16. Serve hot