This recipe produces one of the flakiest, richest parathas in existence. The dough is first shortened with ghee, then brushed with a rich butter paste during shaping, and finally shallow-fried rather than griddle-fried. The result is a Vedic counterpart to Western pastry breads like croissants.
For best results, use an 8 to 9-inch (20–22.5 cm) omelette pan with sloping sides, which allows you to make maximum use of the ghee.
Recipe Details
• Preparation time: 25 minutes
• Dough resting time: 0.5 to 3 hours
• Chilling time: 2 to 24 hours
• Cooking time: 30 minutes
• Makes: 8 parathas
Ingredients
For the Dough:
• 2.5 cups (300 g / 10.6 oz) unbleached white flour
o (Alternatively: 1 cup (110 g / 3.9 oz) cake flour mixed with 1.5 cups (175 g / 6.2 oz) unbleached white flour)
• 0.5 tablespoon (7 ml) baking powder
• 0.5 teaspoon (2 ml) salt
• 0.5 teaspoon (2 ml) sugar
• 3 tablespoons (45 ml / 42 g / 1.5 oz) melted ghee
• 0.75 cup (180 ml) warm water (approx. 100°F / 38°C), or as needed
For the Butter Paste:
• 2.5 tablespoons (37 ml / 35.5 g / 1.25 oz) softened unsalted butter
• 1.5 tablespoons (22 ml / 12 g / 0.42 oz) cornstarch or arrowroot
For Frying & Dusting:
• Unbleached white flour, for dusting
• Ghee for shallow-frying (enough for a depth of 0.5 inch / 1.5 cm)
Instructions
1. Make the Dough Combine the flour, baking powder, salt, and sugar in a mixing bowl. Add the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture has the consistency of coarse oatmeal. Pour in the warm water, mixing until it forms a medium-stiff dough. (The amount of water may vary).
2. Knead and Rest Knead the dough on a work surface for 10 minutes, dusting occasionally with flour to prevent sticking, until the dough is silky smooth. Shape it into a ball, rub it with ghee or oil, cover it with an inverted bowl, and let it rest for 0.5 to 3 hours.
3. Prepare Paste and Portions Knead the rested dough again and divide it into eight equal portions. Roll them into smooth balls and set aside, covered with plastic wrap. In a small bowl, prepare the butter paste by creaming the softened butter with the cornstarch or arrowroot until smooth.
4. Shape the Parathas
• Flatten one ball of dough into a patty. Dip both sides in dusting flour and roll it into a round about 7 inches (17.5 cm) in diameter.
• Spread 1 teaspoon (5 ml) of the butter paste evenly over the round.
• With a sharp knife, cut a single line from the center of the round to the outside edge.
• Starting from one side of the cut, roll the dough tightly all the way around until you have a neat cone shape.
• Place the cone on its wide base and press it straight down to form a flat patty.
• Place the patty on an oiled plate and cover it with plastic wrap. Repeat with the remaining dough, arranging the patties in a single layer.
5. Chill the Patties Refrigerate the covered patties for at least 2 hours or up to 24 hours.
6. Roll for Frying About 10 minutes before cooking, remove the patties from the refrigerator. Pour ghee to a depth of 0.5 inch (1.5 cm) into an omelette pan. Preheat the ghee over moderate to moderately low heat until it reaches about 330°F (165°C). While the ghee heats, dip one patty in flour and roll it out to a 6-inch (15 cm) diameter.
7. Shallow-Fry the Parathas
• Gently slip the rolled-out paratha into the hot ghee.
• With a slotted spoon, immediately begin pressing down on the paratha to keep it submerged. This action helps the layers separate and become flaky.
• Fry for 2–3 minutes per side, or until the crust is crisp and golden-brown.
• Remove and either serve at once or place in a basket lined with tea towels to keep warm. Cook the remaining breads.
Serving and Storage
• Serving: These breads are delicious plain. You can also try them with a dusting of fine maple sugar, a drizzle of warmed honey, or a brushing of warmed apricot preserves.
• Storage: If not serving soon, let the parathas cool completely, wrap them in a tea towel, and store them in a covered bread tin.
• Reheating: To reheat, wrap the parathas in double-thick paper towels and cover them tightly with foil. Warm them in a preheated 350°F (175°C) oven for 15 minutes.
