Brown Butter and Sage Parathas

This is your standard laminated paratha, using the browned, nutty milk solids from brown butter to laminate the dough. For the flakiest results, form the dough coils the night before and let them rest overnight, tightly wrapped in plastic. And if you have time, parcook the parathas in advance too so they can chill fully in the fridge before the final cook. (To parcook, cook them over moderate heat until the dough is cooked through and no longer sticky, but not browned. Then you can easily stack them.) This recipe is part of Sohla El-Waylly’s Thanksgiving-for-two-or-maybe-eight feast, see the full menu here.