Parantha

I needed something other than rice to go with my evening curries. This is very similar to naan, but cooked in a frying pan. The method takes a bit of time, but the results are worth it. The following recipe makes 6 breads.

One year ago: Dulce de Leche

Parantha (from 660 Curries)

Ingredients
3 cups flour, plus extra for dusting
2 tsp baking powder
1 tsp coarse salt
2 tbsp ghee or vegetable oil, plus more for brushing (use melted butter instead of oil)
1/2 cup buttermilk
1 cup warm water

1. Combine flour, baking powder, and salt in large bowl.
2. Drizzle ghee over flour.
3. Pour buttermilk over flour and gently stir in.
4. Pour a few tablespoons of warm water over flour, stirring. Repeat until flour forms a soft ball. Knead to form a smooth, soft ball of dough.
5. Cover dough with plastic warp or dampened cloth and let rest for 30 minutes.
6. Roll dough into an 18" long log. Cut crosswise into 6 pieces, shape into a ball, and press each ball to form a patty. Cover with plastic wrap.
7. Tear off aluminum foil and fold over to keep bread warm later. Set aside. Tear off 7 sheets of wax paper and set aside. Place ghee nearby with a pastry brush.
8. Heat a medium-size skillet over medium heat.
9. Meanwhile, roll out a dough patty to form a round, 5 - 6" in diameter. Brush top with ghee. Roll into a tight cigar-shaped log. Shape into a tight coil. Flatten it back out into a patty and reroll to form a 5 - 6" round. Place on sheet of wax paper and cover with another sheet. Repeat with remaining dough.
10. Transfer round to hot skillet. Cook until surface has bumps and bubbles and there are brown spots underneath, 2 - 3 minutes. Flip and cook other side 2 - 3 minutes.
11. Brush round with ghee and flip to sear it, about 30 seconds. Brush top with ghee and flip to sear again. Place between foil to keep warm.