Article: Satisfy Your Food Cravings With Easy Pakistani Paratha Recipe

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Nov 1, 20264 min read

Satisfy Your Food Cravings With Easy Pakistani Paratha Recipe

If you are a fan of South Asian cuisine, especially Pakistani cuisine, then you must have heard about the delicious parathas. A paratha is simply a flatbread that’s a staple in almost every household in South Asia. Almost every Pakistani house eat parathas in a variety of ways each day with an equally delicious side dish. The best thing about parathas is that they are incredibly easy to make. This means that if you suddenly have paratha cravings, then you wouldn’t need to go out every time. The word paratha literally means layers of cooked dough. In simple terms, a paratha is basically a ball of dough that is rolled into a circle and cooked over a shallow hot plate or a frying pan. The amount of oil used to prepare the paratha depends on your diet preferences. However, if you like it the traditional way, then do use a generous amount! There are many variations of the Pakistani paratha. You can have it simply as a piece of complete flatbread or make it into flaky layers of dough for that extra crunchiness. You may even try the aloo paratha that consists of stuffing of boiled potatoes with chopped onions and other seasonings. The best thing about Pakistani parathas is that you can pair it with almost anything. It is such a universal food that you can have it as simple as dipping it in hot Pakistani tea or mix it up with some spicy Indian curry.

What Kind of Flour Should You Use For Your Pakistani Paratha?

To be honest, there is no fuss in choosing ingredients for paratha. Even though there are many variations of the recipe, but you can simply opt for anything that works with your taste. The best part, you don’t need to worry about the consistency of the dough or the right temperature or even yeasts. However, the real choice of ingredients that you will have to make is the type of flour to use. South Asian households use different types of flours for making parathas. You can use anything from all-purpose flour to whole-wheat flour or even white whole-wheat flour. It completely depends on your preference.

The Secret Is In The Dough:

The only thing you need to concentrate on for making a good paratha is the dough. Your aim should be a soft and pliable dough with no lumps. Make sure you don’t make it too soft or hard because then you’ll have issues when rolling it. The easiest way to maintain consistency is to knead the dough by hand. You may use a mixer, but kneading with the hand is a great way to get into practice.

Pakistani Plain Paratha Recipe

Two cups of flour (wheat flour or the one you prefer)
One teaspoon salt
One cup of water, lukewarm
Two tablespoons of oil or butter
One cup extra dry flour

Preparation of Dough:

Use a wide bowl easy enough for kneading to add flour into it.
Slowly start adding one cup of water while using your fingertips to keep a circular motion to bring the dough together.
Keep adding water and continue the circular motion until the flour comes together as asingle ball.
Keep kneading until the dough comes together into softball. If you feel that your dough is too soft and sticky, then add a few tablespoons of dry flour. If it seems too dry, then add a little more water.
Knead the dough using your knuckles and then stretch and fold the dough.
Repeat this process; knead, stretch, and fold by wetting your hands each time.
Knead the dough for about five minutes or until the dough is pliable.
Cover the dough with a kitchen or paper towel after kneading and let it rest for 10 to 15 minutes.
You may store the dough in the refrigerator and knead for a few more minutes again after the dough is rested.

Making the Paratha:

Divide the dough into equal parts or as many parts as you want.
Lightly dust your fingers with dry flour and bring the sides of a piece of dough together. This will make a circular shape and then create a seam.
Keep the seam against your palm after turning this side down to your palm to roll in a circular motion to create a round shape.
Flatten the dough into a disc and dust in dry flour. Now roll the dough out into a circle and lather it with either some butter or oil with a dash of salt.
If you want a circular Pakistani flatbread then add the oil when taking a part of the dough. Make a round ball and then roll it.
If you want to make square paratha with layers, then fold the circle from each side towards the center so that they overlap. Now place the square dough on a plain surface and roll out evenly in all directions and dust in flour.
Place the flat pan or griddle on light or medium heat and lightly grease it with oil or butter. Place the rolled paratha on the pan when it is heated and make sure the paratha is evenly spread out.
Pour or even spread one to two tablespoons of butter or oil on the paratha’s surface and wait for the bubbles to appear on the surface.
Carefully flip your paratha with a spatula and gently press it.
When both sides are evenly golden brown, turn off the heat and take the paratha off on a plate. Enjoy!

Pakistani Layered Paratha Recipe

Serves: 8 parathas | Prep Time: 30 min plus 30 min rest | Cook Time: 25 min

Ingredients

3 cups whole wheat flour (atta)
1 tsp salt
1 cup water (approx.)
1/2 cup ghee, melted

Instructions

Mix the flour, salt and water into a soft dough. Knead 5 minutes and rest 30 minutes.
Divide into 8 balls. Roll each into a thin circle and brush with ghee.
Fold into pleats like a fan, then coil into a spiral. Rest 5 minutes.
Roll out each spiral to a 7 inch round.
Cook on a hot tawa 1 minute per side, then brush with ghee and cook until golden and flaky.
Crush lightly between your hands to open the layers. Serve hot.

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