Parathas (Indian Flatbread)

Here is the step by step recipe from Asma Khan for her incredible Indian flatbread, Paratha.

INGREDIENTS
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• 300 grams flour or white unbleached all-purpose flour, sifted. (1 3/4 cups plus 2 tablespoons)

• 1/2 teaspoon baking powder

• 1/2 teaspoon sugar

• 1/2 teaspoon salt

• 3 tablespoons melted ghee or unsalted butter (oil can also be used).

• 180 milliliters warm water (3/4 cup)

• Extra flour for dusting.

• Ghee or oil for shallow frying.

Directions

• Mix the flour with baking powder, sugar, and salt.
• Add 3 tablespoons of ghee and thoroughly mix with your fingers so that the flour resembles breadcrumbs. It's important that you incorporate the fat from the Ghee into the flour before you add the water. No need to over mix this. You will have chunks in the mixture.
• Add the warm water and knead into a medium stiff dough in the bowl.
• Take the dough out of the bowl and knead on a clean flour-dusted surface for 10 minutes until the dough becomes smooth and silky.
• Cover with a damp cloth and let the dough rest for 30 minutes to an hour.
• Roll the dough into a tube so that you will be able to divide it into 6 equal parts.
• Shape each part into a ball.
• Grease a flat wooden surface with ghee.
• Roll the dough into a circle 7 inches in diameter.
• Place the tip of a sharp knife in the center of you dough circle and cut halfway through.
• Gently roll the dough around, tucking it in, and making sure the dough is tight.
• The dough should look like a cone.​​

Then, place the flat bit down on the work surface, the pointy end in the air, and squeeze it down to form a patty.
​​Cover with a damp cloth and let it rest for another 30 minutes.

• After the paratha has rested, lightly dust a flat surface with flour.
• Roll the dough into a 6-inch diameter circle.
• Roll out all 6 parathas and separate them with parchment paper to stop them from sticking to each other.
• The bread needs to be fried in a flat tawa.
• In case you do not have a tawa you can use a cast iron skillet.
• Place a little bit of ghee in the pan and fry each paratha for about 3 minutes on both sides, or until golden brown and evenly cooked.
• The paratha should puff up, slightly pat it down with a spatula to allow the steam to escape.
• Watch carefully and flip over to make sure the parathas don’t burn.
• Serve immediately while warm.