CREDITS

Fathima Mahomed

RECIPE

A. DOUGHIngredients
1. Measure 2 cups whole wheat flour add to a medium mixing bowl.Drizzle fine salt and add 100g mavello butter plus 3 Tablespoon oil. Add approximately 1 cup boiling water and make a soft and piable dough.
2. Cover with kitchen tea towel and for rest for15 minutes.
3. On a floured surface roll into shape of sausage roll ,measure and cut into equal parts depending on the size of the Parathas.
4.Roll into small balls,cover under tea cloth until complete.
5.Butter ghee (Clarified butter) melted, as required set aside in bowl and use clean pastries brush, best used for brushing the Parathas.
6. Use a rolling pin and a board or clean surface or marble top.
B. Method for rolling Parathas square shapes.
Take one ball sprinkle flour ,roll the dough to a round layer, using brush smear butter ghee (Clarified butter) evenly followed by sprinkling flour.Next fold ⅓ of the Roti and apply butter ghee (Clarified butter).Do the same for other end apply ghee (Clarified butter).Repeat the process and finish the square. Roll thin on a flat surface keeping the square shape intact.
C.Toasting on TawaHeat tawa or a pan on high, when it's hot, grease butter ghee (Clarified butter) on tawa, place one paratha at a time .In a few second bubbles appear,brush butter ghee (Clarified butter) and immediately flip the paratha over so the other side can get toasted .Adjust heat or lower heat accordingly.Avoid burning Parathas on very high flame may burn and low Heat will make it go hard.Gently flip again with a spatula as it puff up and buttered layers toast.The perfect Parathas should be golden brown in colour with few spots
Keep toasted Parathas covered with kitchen towel until time to serve.
Enjoy hot yummy Parathas with your favourite dish.
❤Shu-Hani❤

INFO & TIPS

Enjoyed hot parathas with scrumptious dishes...
Adjust heat or lower heat accordingly whilst toasting Parathas to avoid burning.