Crispy, pan-fried Indian flatbread (paratha) ready in 35 minutes! My version of paratha is made with multigrain flour (chapati flour), flax and hemp seeds.
To make the dough, use a stand mixer or do this by hand. Combine the dry ingredients with water.
Increase the speed gradually, and scrape the sides of the bowl periodically. Mix at medium/high speed for about 5 mins.
Divide the soft paratha dough into six equally-sized balls on a surface dusted with flour.
Dust flour on your surface and coat a ball of dough. Then, roll it out. Add additional flour to prevent it from sticking to your surface.
Add 1 tsp of oil to the rolled-out paratha and use your hand to spread evenly. Then dust with flour and prepare for rolling.
Roll the paratha into a cylinder shape. And twist it to create a swirl. This swirl technique gives layers for added crispiness.
Next, coat the dough with flour and prepare for rolling. Roll it out on a dusted surface using a rolling pin. Dust with flour as needed.
Preheat a frying pan or tava over medium-high heat, then place the rolled-out dough onto the pan. Cook for a few minutes, and when you notice bubbles, add oil.
Flip the paratha gently and cook it for a few minutes. While cooking, use a spatula to press and rotate the paratha.
After one side of the paratha turns golden, flip it over and use a spatula to press and rotate it.
Rich in dietary fibre
Source of iron
Source of protein