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February 07, 2008

More good bread

There are countless variations on the theme of chapati, but for now lets just take it one step at a time. Once you are comfortable with making chapati, try plain paratha.

Make the dough
as usual, but when it comes to rolling it out take a slightly larger handful than you would for a chapati. Roll it into a thick small circle, about a third of it's eventual size. Rub some ghee onto it and fold it in half, rub a bit more ghee and fold in half again. Now you have a small triangle.

Dip it in flour and roll it out, keep dipping and rolling till it reaches the usual chapati size. It may be round or stay triangular, that's between you and your rolling pin. Now when cooking it cook it on a medium heat in a pan. Rub it with ghee on both sides whilst cooking. If the pan starts to smoke turn down the heat.

Traditionally served for breakfast. My favourite paratha breakfast combos are with chai and chyawanprash, or less traditionally, with dukkah and slices of cucumber. Plain paratha are actually quite simple, probably a bit more fool proof then chapati just because the ghee makes them so crispy and tasty.


Anonymous said...

I have been trying to make roti's (capathi) in my kitchen. You can add milk instead of water to the dough. I find it more tasty and easy to make with milk.

Julia said...

Milk certainly does make a richer and softer dough, I love it. But milk is not a good food combination with beans or other forms of dairy, so if you are eating the chapati with dahl or paneer or yoghurt for example, your health would be better off with just water.