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Basic Griddle-Fried Breads |
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Serves: 10 (Saada Parantha)Category: Griddle-Fried Breads, Vegan Makes 10 to 12 breads Made with a whole-wheat flour and water dough, this recipe is the perfect example of a parantha at its most basic. When frying, keep the rhythm going--while one parantha is on the griddle being cooked, prepare the next one. This will save you a lot of time, but be sure to watch both. Although freshly made paranthas are best, they can be cooked a few hours before serving. To cook ahead of time, store and reheat following directions in the Storing and Freezing Indian Breads (see INFORMATION AND SPECIAL TECHNIQUES). Allow 2 to 3 per person. 2 cups stone-ground durum whole wheat flour 1 cup stone-ground durum whole wheat flour for coating and dusting About 1 cup water or nonfat plain yogurt, whisked until smooth Rolling pin 3 tablespoons oil or melted ghee or butter, for basting Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Place the 2 cups flour in a mixing bowl, add 3/4 cup water or yogurt, and mix with your clean fingers in round circular motions, until it starts to gather. (Add 1 to 2 tablespoons more flour if the dough seems sticky, or some water if it seems too firm.) 2. Knead for about a minute, pressing your knuckles lightly into the dough, spreading the dough outward, then gathering the ends together toward the center with your fingers. Push down the center, then repeat pressing the gathering a few times until you have a soft and pliable dough that does not stick to the fingers. Cover and let it rest at least 1 and up to 4 hours at room temperature. (This allows the wheat gluten to develop.) If keeping for a longer period, refrigerate the dough. 3. Preheat the tava or griddle over medium-high heat until a sprinkling of the flour immediately turns dark brown. Wipe off the flour and proceed. While the tava is heating, with lightly oiled hands divide the dough into 10 to 12 round balls (depending on the size of the parantha you like.) Cover with foil to prevent drying. 4. Working with each ball of dough separately, place in bowl with the dry flour, flatten it with your fingertips, and coat well with the dry flour. Transfer to a cutting board or any other clean flat surface and, with a rolling pin, roll into a 6- to 7-inch circle of uniform thickness. (If the dough sticks to the rolling surface, dust with more flour.) Baste the top of the dough with ghee and fold into a triangle, square, or circle, as per the directions, Shaping Paranthas: To Make a Layered Triangle (see INFORMATION AND SPECIAL TECHNIQUES). 5. Place the rolled parantha on the hot tava or griddle. Turn over when it is slightly cooked and dotted with tiny golden spots on the bottom, about 1 minute. When the other side is covered with larger brown dots, turn it over, and brush lightly with oil. Flip it over again and fry the oiled side about 30 seconds. Similarly, baste and fry the other side another 30 seconds. There should be a total of 4 turns. 6. Remove from the griddle and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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