BBS:      TELESC.NET.BR
Assunto:  Tawa Paratha (Triange Flatbread)
De:       Ben Collver
Data:     Sat, 4 Apr 2026 12:15:45 -0700
-----------------------------------------------------------
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tawa Paratha (Triangle Flatbread)
 Categories: Bread, Indian
      Yield: 8 Parathas
 
  2 1/2 c  Whole wheat flour (atta)
    1/2 c  Water;
           - +2 tb, adjust as required
    1/4 ts Nigella, cumin, or
           - carom seeds (optional)
      2 tb Ghee (clarified butter) or
           - canola oil
    1/2 ts Salt
    1/2 c  Flour; for dusting
           Ghee or canola oil;
           - for skillet cooking
 
  In a large bowl, add the flour, salt, nigella or other seeds, and
  oil. Rub well with your palms & fingers to mix properly. You can do
  the same thing in food processor with the flour-knead attachment.
  Pulse 8 to 10 times to mix everything.
  
  Start with 1/4 cup of water whether kneading by hand or processor.
  Slowly mix the water in the flour and keep on kneading softly.
  Different brands of flour need different quantities of water. Refer
  package instructions or eyeball the water quantity. Keep on adding
  water slowly & knead to make a smooth & pliable dough. Once done,
  cover the dough with a damp cloth or cling film and let rest for
       20    minutes.
  
  Divide the rested dough into equal portions and roll between your
  palms to make smooth balls. Let the rest of balls sit covered while
  you roll them one by one. On medium heat, put a tawa, griddle, cast
  iron skillet, or non stick pan to heat up. While the tawa is heating,
  flatten out a single ball on a flour-dusted surface. Sprinkle some
  flour on top of the ball. Using a rolling-pin, roll the ball into a
  circle 2.5" in diameter. Brush a little ghee or oil on the rolled out
  circle. After brushing the ghee, fold into a semi-circle.
  
  Brush the ghee on the semi-circle and fold again to form a triangle.
  Sprinkle the top with more flour and carefully with the help of
  rolling-pin, roll out until it's 1/8" thick. While you are rolling
  out, you will need to flip over, dust flour etc and be gentle to keep
  the shape intact.
  
  Spread some ghee or oil on the heated tawa or griddle. Carefully lift
  the rolled out dough with your hands and place on the tawa. Let cook
  for 2 minutes on medium heat and then flip over using a spatula.
  Using a spoon, spread ghee thoroughly on the 1st side while the 2nd
  side is cooking. Flip again and repeat brushing ghee on the 2nd side.
  Cook both sides until you see small dark brown specks and smell the
  aroma of escaping steam from the layers of the paratha while cooking.
  In some cases the paratha will fluff up while cooking. Dont worry, it
  happens. :) Be careful of the escaping steam though.
  
  Once cooked & golden on both sides, remove from pan using a spatula &
  transfer to cooling rack to cool slightly so that they don't become
  soggy while you store them in a box lined with dry cloth or paper
  towel.
  
  Though these parathas are best enjoyed straight from griddle to plate,
  store covered until ready to serve.
  
  You can serve them with a curry, pickle or dollop of butter.
  
  Recipe by sanjuro
  
  Recipe FROM:
  
 
MMMMM
--- SBBSecho 3.37-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

-----------------------------------------------------------
[Voltar]