Malabar paratha
MAKES 10
Anoily,flakybreadfrom
Kerala,parathaaccompanies
southIndian-styledishesvery
nicely,particularlythe butter
garlic crab (p88).
500 gmstrongwhitebread flour
1½ tspwhitesugar
1 tspsalt
50 mlmilk
2 tbspvegetableoil,plus
extraforcoating
Plainflour,fordusting
50 gm butter, melted
1 Combineflour,sugarand
saltin a largebowlthenmake
a wellin thecentre.
2 Combinemilk,oiland190ml
waterin a jug. Pourintothe
wellin theflourmixtureand
graduallydrawin flourwitha
round-bladedknife,thenknead
withyourhandsuntilyouhave
a smooth,elasticdough.Lightly
oilthesurfaceofthedough,
thencoverandleavetorest
atroomtemperature(1 hour).
3 Dividethedoughinto70gm
pieces. Rolloutoneballof
doughona lightlyfloured
surfaceasthinlyaspossible
toa roughrectangle,about
20cmx 14cm.Brushthedough
withoil,thensprinklelightlywith
flour.Startingatoneside,fold
thesheetofdoughconcertina-
style,making1-2cmpleatsuntil
youhavea 20cm-long,layered
strip.Startingatoneendofthe
strip,rollthedoughupintoa
disc.Pressthedisctoflatten
slightlywithoiledfingers.
Repeatwithremainingdough.
4 Heata largenon-stick
fryingpanoverhighheat. Place
a parathainthepanandpress
toflatten.Cookuntilit begins
topuffandturngolden(30-45
seconds). Flipandcookuntil
golden(30-45seconds). Brush
bothsidesoftheparathawith
meltedbutter.Transfertoa
warmed plate and serve.➤
GOURMET TRAVELLER 85