Paratha is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India and Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, and Trinidad and Tobago where wheat is the traditional staple.
Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. Alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (Punjabi), paratha (in Odia), palata,porotha (in Assamese),etc.
Paratha
Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. Alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (Punjabi), paratha (in Odia), palata,porotha (in Assamese),etc.
Ingredients
- 1/2 Kilogram(kg) plain flour
- 1 Teaspoon(tsp) sugar
- 1/2 Teaspoon(tsp) salt
- 1 Teaspoon(tsp) baking powder
- 1/2 Teaspoon(tsp) bicarbonate of soda
- 2 Teaspoon(tsp) yeast
- 1 Tablespoon(tbsp) sugar
- 2 Tablespoon(tsp) melted butter
- 1/2 Cup yoghurt
- 1/2 Cup milk
- 1 egg
Instructions
- Bind all the ingredients with about 1/2 cup warm water into a reasonably soft dough. Knead thoroughly
- Leave for half an hour
- Divide the dough into 6 balls and roll out each into a 7 inch round
- Make small slits with a knife or prick with a fork
- Heat a small amount of oil in a frying pan
- Shallow fry each paratha on medium heat, turning once only
