Paratha

Name: Paratha
Yield: makes 8 to 12 flatbreads, enough for 4
Ingredients: 1 1/2 cups whole wheat flour; 1 1/2 cups all-purpose flour, plus more for rolling out the dough; 1 teaspoon salt; About 4 tablespoons (1/2 stick) butter, melted, or about; 1/4 cup corn, grapeseed, or other neutral oil

December 14, 2011

These simple, flaky breads are easy to make, but there is one caveat: you must not treat them (or any Indian bread) as you would European breads, which is to say that although the dough can be prepared in advance (indeed, it’s better if it rests for a while), the breads themselves must be cooked at the last minute before serving. Serve with any dal (page 433) and a dish like Tandoori Chicken (page 291).

Recipe notes

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