Layered Paratha

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• ¾ cup water
• ¼ cup ghee or butter, melted
• ½ cup all-purpose flour for dusting
• 2 tablespoons ghee or butter for cooking
• 2 tablespoons fresh coriander, chopped

Instructions

1. 1

   In a large bowl, mix 2 cups flour and 1 tsp salt. Gradually add 3/4 cup water, kneading into a soft dough, about 5 minutes.

2. 2

   Cover the dough with a damp cloth and let it rest for 20 minutes. The dough should be smooth and elastic.

3. 3

   Divide the dough into 4 equal balls. On a floured surface, roll each ball into a thin circle, about 8 inches wide.

4. 4

   Brush the circle with 1 tbsp melted ghee, then sprinkle with 1/2 tbsp coriander. Fold the circle into a fan or accordion, then coil it into a spiral.

5. 5

   Press the spiral flat and roll it out again into a 6-inch round, keeping the layers intact. Repeat with remaining dough.

6. 6

   Heat a skillet over medium-high. Cook one paratha for 1-2 minutes until bubbles form, then flip and cook the other side for 1-2 minutes.

7. 7

   Brush the cooked paratha with 1/2 tbsp ghee and press gently with a spatula to encourage flaking. Keep warm while cooking the rest.

8. 8

   Serve hot, pulling apart the layers with your hands.

Tools you’ll need

• large mixing bowl
• rolling pin
• skillet or tawa
• pastry brush
• spatula

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