Flaky Roti Paratha
Crispy, buttery, layered roti. Perfect accompaniment to Indian dishes
Servings: 8
Ingredients
- 2 cups cake wheat flour or all purpose flour
- 1/4 tsp salt
- 2 tbsp cold butter
- 1 cup cold water fridge cold
- 1/4 cup/62.5gram extra butter for spreading and toasting
Instructions
- Add flour to a large bowl, add the salt and rub in the soft butter. Use your fingertips and rub in the butter until it's well incorporated
- Slowly add in the water, until you form a soft dough. You may not require all of the water
- Knead for a couple of minutes. Dough will be soft and pliable
- Divide the dough into 8 pieces and roll them into neat balls
- Roll each ball into a circle, as thin as possible. Use your hands to stretch the dough as you go along. It doesn't have to be a perfect circle. Brush each circle with butter, sprinkle a little flour on top
- Fold the dough like a fan
- Roll the dough into a circle and tuck the edge underneath. Place the dough on a plate dusted with flour, cover with cling wrap and freeze for 30 minutes
- Remove from freezer and roll out the dough into a circle, about 16cm in diameter. Try rolling the dough on one side only and not too thin as you want to see the layers when toasted
- Toast each paratha on a hot pan, on medium heat. Brush each side with butter if you prefer. Place on a cooling rack and keep warm in a warm oven. You can use your hands and squish the paratha to see the layers. Serve immediately
Notes
- Unlike Roti for this flaky roti or paratha fridge cold water is used.
- The weather will affect the amount of water required so please use your discretion
- You can toast your paratha in advance and re-heat it on the pan when ready to serve. However, the results will not be exactly the same as freshly made
- When using the butter for spreading on the rolled out dough, try and use butter that's as cold as possible. You can soften it just a little