South Indian Cookbook

Indian Fry Bread or Paratha

Parathas or Flaky Indian Fry Bread is one of the home delights that you can make in your own kitchen. It is similar to the chapatti, except that once you have rolled out the dough into flat tortillas, you butter the top side and fold it over and repeat, which gives it the wonderful flakiness. I have listed a recipe with part wheat and part all-purpose flour, but you can make it with all whole wheat or all all purpose white flour. This Indian fry bread is a great addition to any meal. It can also be used for a snack especially if you have sauce to dip in. The variations of this recipe are great for stuffing since it is folded over.

2 cups whole wheat flour
1 cup all purpose flour
1 teaspoon salt
3 Tablespoon oil
1 cup water
flour for rolling
1/2 cup oil for brushing

Directions: In a bowl, stir the whole wheat and all purpose flour together with the salt. Work in most of the oil into the flour, reserving about 1 teaspoon. Add about half the water to the bowl at first and mix slowly adding the rest until you have a nice firm dough. It will take less or more water depending on the moisture content of the flour. Take the reserved oil and coat your fingers and the kneading surface with it and knead the dough on the greased surface for at least 10 minutes. The dough will end up soft (softer than chapatti or poori) and put it back into a bowl and cover with a damp towel and let it sit for 1/2-1 hour.

Divide the dough in half and form one half into a thick roll about 1 1/2-2 inches thick and divide it into about 8 pieces (you can divide it into fewer pieces if you prefer larger parathas). Repeat with the other half and cover the divided pieces with a moist towel so that the dough does not dry out while you are working with each piece. Put a little flour on a rolling board and take one piece and roll it out to make a thin circle. Brush the top lightly with melted butter oil and fold the dough in half with the butter side in the middle so that you have a semi-circle. Roll this flat and butter again. Fold over again with the butter side in the middle and roll flat so that you have roughly a triangluar shape. Lightly oil a flat griddle or Tawa, which is an Indian circular flat pan used for chapattis and Parathas. Place the Paratha on the griddle and fry a golden brown. As one side is frying, lightly brush melted butter on the uncooked side. Turn over and fry the other side. Repeat this with the remaining dough. Serve the Indian Fry Bread or Parathas warm. Enjoy!

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