Paratha

Ordinarily, we give you measurements for our recipes in teaspoons, tablespoons and cups but with baking and bread making it is important to be precise. Here we urge you to use the exact ratio and measurements in metric that Sheril uses for success. We really want you to be able to create these lacy flaky wonders of the bread world.






  • Sheril in the kitchen of his Thekkady cooking school.
  • Sheril in the kitchen of his Thekkady cooking school.
  • Sheril in the kitchen of his Thekkady cooking school.
  • Paratha preparation.
  • Paratha stretching at Thekkady Barbeque Cooking School.
  • Paratha cooking on the grill.
  • Paratha
  • Sheril in the kitchen of his Thekkady cooking school preparing paratha.







					



					
					

					

											        							

								
							


							
Sheril’s Flaky Parathas Recipe



							

								

																	
Yields
20 - 22

																

								

																	
Prep Time
60 minutes

																

								

																	
Cooking Time
20 - 25 minutes

																

								

																	
Total
90 minutes

																

							


							
Ingredients

							

								
1 kg cake (pastry) flour

1 teaspoon sugar

1 teaspoon salt

300 – 600 mLs water

1 Tablespoon sunflower oil plus more as needed

							

							

							
Method

							

								
    

  1. Sift the flour, sugar and salt into a mound on a large flat surface. Tip: Sheril has a stone counter that bread dough does not stick to.
    2. 

  2. Make a well in the center of the pile of flour and gradually pour a little of the water in the centre.
    3. 

  3. Use your fingers to softly bring the dough and water together, adding more water until it is all gone and the dough has come together in a round ball. (Sheril’s recipe calls for 300 mLs water. Add up to 600 mLs as needed to form a smooth round ball).
    4. 

  4. Spread the oil on a clean surface.
    5. 

  5. Knead the dough for 10 minutes.
    6. 

  6. Divide the dough into 20 – 22 balls.
    7. 

  7. Spread a little more sunflower oil on the surface again and then, use the heal of your hand to press each ball into a round disc.
    8. 

  8. Pile the discs on the side of your work area and let them rest for 5 to 10 minutes.
    9. 

  9. Begin stretching each piece of dough into large kerchief shapes by placing four fingers of one hand under a disc and four fingers of your other hand on top with thumbs on opposite sides of the dough.
    10. 

  10. Flip the disc and slap it down on the work surface. It should catch and stretch a bit.
    11. 

  11. Move your hands to opposite positions a little further along the disc and repeat this process until you have a thin dough about 12 to 15 inches in diameter.
    12. 

  12. Lift the dough up by one end with one hand and coil it into the palm of your other hand below.
    13. 

  13. Tuck the tail under. It will resemble a cinnamon bun at the point.
    14. 

  14. Repeat this until all the discs are coiled.
    15. 

  15. Preheat a griddle to medium high and coat the surface with a small amount of sunflower oil.
    16. 

  16. Flatten the coils into 10-inch discs – one by one – just before placing them on the preheated griddle.
    17. 

  17. Brown the discs on each side then remove to a flat surface and let rest for 1 minute. Now, clap your hands together while catching the cooked paratha bread in between them. This will form the flaky, lacy, loose paratha bread that is so light and feathery.
    18. 

  18. Enjoy with any meal but especially with dal or Kadala (Keralan black chana) curry.
    19. 



Thanks for trying this facesplacesandplates.com recipe.

							



																	

					

					

				

				



	
		

			
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