How to Make Paratha, the Flaky, Buttery South Asian Flatbread

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How to Make Paratha, the Flaky, Buttery South Asian Flatbread
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The most buttery, flaky flatbread you ever did see.

, its extra-fine grind size yields the lightest parathas. I recommend using what you’ve got—in side-by-side testing the difference in texture between flours was subtle. You can use maida, double zero, or all-purpose flour in this recipe without needing to make adjustments to the measurements or procedure.The dough comes together so quickly I usually mix it by hand, but if you prefer, it can be brought together in a snap in a food processor or stand mixer.

Ideally, the dough should be rolled out paper thin, like fillo or a tight gauzy dress. In reality, it’s usually got some lumps and bumps, like myself in a tight gauzy dress. Don’t worry, it’ll still taste damn good; it’s just that it takes practice and experience to get just right.clarified butter Spreadable ghee is key; while melted ghee might seem easier to evenly distribute, once coiled up and rolled out again, thick, softened ghee will stay put, while the melted stuff will ooze right out. I don’t worry too much about my flour choice in a paratha, but the quality of the ghee will determine the final flavor of the bread, so I always use the best I can. Good ghee starts with good butter, so this is the time to splurge.

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