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Breads |
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Warqi
Paratha
Ingredients:
Method:
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Combine flour and ghee in a small
frying pan and fry this over medium heat for about 3
minutes. Take off from heat and keep aside. Mix sugar
and egg with a fork and add to flour mixture. Return pan
to heat and stirring constantly, cook on medium-low
heat, until sugar is dissolved, do not over cook the
mixture. Remove from heat and keep aside to cool
completely.
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Combine flour and salt in a large
bowl, add water, pouring it fast at the beginning to
bind the flour. Then slowly add more water, little by
little and knead, until soft dough is formed, about 3
minutes. Place the dough on a work surface or in a
shallow tray (parat) and knead well until very soft and
pliable dough is formed, about 5 minutes. Cover with a
moist cloth and keep aside to rest in a warm place for
at least 15-20 minutes.
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Divide dough into 10 equal parts.
Roll each part into a smooth ball. Cover the dough balls
with moist cloth to prevent them drying out.
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Working one at a time, lightly
coat one dough ball with a little dry flour and place it
on floured work surface, flatten it slightly and roll it
out into a circle of 6-7 inches. Divide the cooled egg
flour mixture into 10 parts. Spread one part evenly over
the circle and roll it up into a long sausage. Carefully
lift up the roll and place one end in the center of your
palm. Wind the rest of the roll around it. Repeat with
remaining balls. Keep the balls covered with moist
cloth.
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Start heating the tava or frying
pan over medium heat. Working one at a time, pick up a
ball and place it on the floured work surface. Press the
ball lightly but firmly, to flatten it into a round
disc, turn to coat the other side with flour. Roll the
disc into a very thin circle, about 8-9 inches. pressing
and stretching with the rolling pin with a brisk
back-and-forth motion, going from edge to edge to keep
it circular. Dust the circle from time to time to
prevent its sticking to the work surface or rolling pin.
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To grease the tava put a little
ghee on it and wipe it with kitchen towels. Lift the
paratha carefully, place it on the hot tava, and cook
until the side in contact with the tava is almost
cooked, about 30 seconds. Smear a little ghee on the
surface and flip it with a spatula and grease the other
side with a little ghee. When the underneath side is
cooked, about one minute, turn paratha again and cook
the other side again. It is essential to check and keep
the tava at the right temperature at all times. If the
tava is too hot, the bread will brown quickly and will
burn and if it is not hot enough, it will take long time
to cook, and the paratha will become hard, tough and
leathery. 6. When the both sides of paratha are crisp
and brown, remove it from tava, if desired, spread with
ghee and serve at once.
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Warqi paratha goes well with
sheikh kabab
Serves 10 people -
Serve :
Hot
Preparation Time: 30 minutes
Cooking
Time: 45 minutes
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