Try this Dhakai Paratha (Flaky Fried Bread) recipe.
- Carbohydrate 144.764789637631 g
- Cholesterol 108.3713375 mg
- Fat 42.5638937341912 g
- Fiber 5.55947046627434 g
- Protein 20.558187013209 g
- Saturated Fat 26.068761677219 g
- Serving Size 1 1 Serving (259g)
- Sodium 389.641755835084 mg
- Sugar 139.205319171357 g
- Trans Fat 3.44411819820115 g
- Calories 1050 calories
Step-by-step
- sift dry ingredients.Mix in 2 1/2 tbsp butter or shortening.Add enough milk to make a soft dough.Cover bowl containing dough with damp cloth and set aside for 30 min.
- Knead dough well.Devide into 2 balls.Roll out each ball into a round about 6 inches in diameterand 1/6 inch thick.Brush each round with 1/2 tbsp butter and sprinkle lightly with flour.Make a cut from the centre of the round to the edge.Roll dough from one cut edge to the other to form a crescent like roll.Cut each roll into 3 equal parts.Place cut side of each up,flatten,and roll out to the size of a pancake.
- Heat ghee in a shallow frying pan and fry paratha turning about 5-7 min or until both sides are a golden brown and crisp.Serve while hot.
Allowing the dough to rest for thirty minutes under a damp cloth relaxes the gluten strands, which makes the subsequent rolling and stretching stages achievable without tearing. Rooted in South Asian flatbread traditions, this preparation relies on building internal layers of fat and air to achieve crispness during frying. Adjusting the recipe for different dietary requirements is straightforward; plant-based margarine or neutral vegetable oil can replace dairy butter at a one-to-one ratio without altering the structural integrity of the layers.
- Sift the baking powder and all-purpose flour thoroughly to evenly distribute the leavening agent before adding liquids.
- Maintain medium heat when shallow-frying in ghee so the interior cooks through before the exterior reaches a deep golden brown within five to seven minutes.
- Roll the dough portions to approximately six inches in diameter and one-sixth of an inch in thickness for optimal layering.
- Keep uncooked portions covered to prevent the moisture from evaporating while shaping the remaining rounds.
Traditional accompaniments like lentil dhal complement the rich, fried exterior of the bread. Serving the flatbread immediately ensures maximum crispness.
