Wednesday, March 22, 2017

MY take on paratha, roti or just flaky pully bread for sopping up curry, stew, soup, eggs, or just eating :)

I love bread with a meal, I love dunking, sopping and scooping with bread or a flaky bread like item, this is MY take on paratha, the flaky, shattered loose flatbread eaten all over the world, but not nearly enough in the usa... cmon americans, let's start dunking, sopping, scooping and enjoying the experience of eating with our hands

This is my take so please don't be haters, I'm just cooking dinner after all.  This recipe makes 4 breads but you'll see there sort of turned to rags so I put them all in a big bowl in the middle of the table and you just reach in and rip off hunks to eat with your dinner.

Hope you enjoy it!!

**There's a link to the youtube video at the end of the post for clarification of the two techniques*

TRACY'S PARATHA (ROTI) FLAKY FLATBREAD


INGREDIENTS

DOUGH
1 1/2 cup all purpose flour
1 TB brown sugar
1 tsp salt
1/2 tsp baking powder
1 1/4 cup milk/water combo (or just plain water but use the combo)
dribble of plain oil

FOR ROLLING AND COOKING
2 TB shortening (or 1 each butter and shortening)
plain oil
flour for dusting and rollling

METHOD

Mix dough ingredients, all together, at once. to form a smooth (ish), soft dough.
Divide into 4, roll into balls, cover with damp cloth or put in plastic bag, leave to rest 15 mins

Roll each ball to a 10 inch circle (ish), spread some shortening on each and split from the middle to look like pacman.
Roll into a spiral, tuck in tops and bottoms.
Cover with damp towel, leave at least 1 hour, longer is better

Preheat comal or tawa or giant frying pan to medium.  Coat lightly with oil.  Roll one dough ball out to the size of the pan.  Brush lightly with oil.

Cook over medium heat until brown and cooked through, flip a few times.
Transfer to a flat surface and scrunch with your hands, flip and scrunch again.
Put in a lined bowl with foil, to keep warm.

Repeat with other balls,
tear and eat, tear and eat, tear and dunk and dip and scoop and eat eat eat


PLAY BY PLAY WITH ALL THE PICS AND A LITTLE VIDEO TOO 

Combine all dough ingredients in a bowl, you can do this easily by hand, btw, I was just feeling lazy today.
    

It makes a soft, slightly sticky dough, that's what you want. Give it a little knead on a lightly floured board.
    

Divide the dough into 4 little balls.  Cover with a wet cloth or put in a plastic bag, leave about 15 mins.
    

Mix some shortening and some butter, or just use shortening, or just use lard OR you can use oil but don't, it's better with shortening and butter. Roll the dough on a floured surface.
    

Roll out pretty thin, this is how big I do it. Cover with a light coating of the shortening and sprinkle LIGHTLY with flour.  Cut a slit from the middle to the outside.
    

Take one side and start rolling, follow the slice down, around the corner and back up,  Tuck both ends inside.
    

Flatten on the board, just with your hand and pop the balls somewhere to rest, I throw them back in the bowl, with a wet paper towel and a tea towel and forget about them.
     

AHHHHH, now the best part.  Preheat a frying pan or comal or tawa, whatever you have thats BIG and flat.  Hmmm, I wonder if you could use an electric griddle, I think so...  maybe next time.

Ok here we go, after they've rested, roll the balls, with flour, to the size of whatever pan you have, drizzle a little plain oil
    

lightly oil the pan, I use a comal on medium high heat, if it's browning too fast, turn it down.
    

Flip back and forth until it's cooked through.
    

oh lovely and even, flip back and forth another minute or so then transfer to a flat surface...  this is where it gets weird
  

On a flat surface, use both hands and clap together, squashing the bread between, I am having to do it one handed to take pics hahaha
    

roll it like a snowball, loosely until the layers explode and it almost shreds, oh my how lovely and light and flaky and delicious... use it to dip, scoop or just eat...  so so so so good 
   

so, THAT is how I make my paratha, flaky and light and delicious and pully and stretchy and tender and chewy.  

Make this, let me know how much you love it.

HERE is the video that shows the roll and the cook and the squash :) 





/enjoy!