Parathas – Layered Square & Flaky :-)

Growing up in a “roti” household, roti and all its variations is a staple on the weekly menu; Be it the plain roti, dhall roti, mealie meal roti or the my favourite the Square parathas…or as we say in S.A “parethas”;-).  As little girls, we all aspire to making rotis as perfect as our moms…mine is close 😉 and I am sure that this batch will make my mom proud…;-).  I particularly love the square parathas because of the layered flaky texture.  It does take a little more time to make, but it is worth every minute…                                          So let’s get mixing and rollin’ 🙂  (easy step by step picture recipe :))

Preparation:  60 minutes      Cooking time: 30 minutes     Makes:  12

INGREDIENTS

4 x 250ml cups cake wheat flour + extra for dusting & folding

1 ¾ – 2 ¼ cups (240ml-560ml) boiling water

½ tsp (2.5ml) salt

30ml oil + extra for folding

Ghee for frying

This is how:

Add the flour and salt to a big mixing dish

Pour in 1 ½ cups boiling water.  Mix with a fork to form a dough.  At this point the mixture will seem like lumpy chunks of dough.  Now add more water, a quarter cup at a time to form a nice soft but firm dough.  Note you may not need all the water.

Add the oil – and continue to mix.

Careful, the mixture will be very hot at this point, allow to cool for a bit and start kneading the dough with your hands for 8-10 minutes until the dough is soft and smooth.

Cover and let the dough rest for 10-15 minutes.

Once the dough has rested, Roll into a long cylindrical shape.

Cut into 12 pieces – roll each piece between the palms of your hands to form a ball.

Place balls on a floured surface and roll out with a rolling pin

To form layers – spoon over drops of oil in each rolled roti – use your fingers and spread it out – now

sprinkle pinches of flour.

Fold over one edge of the roti halfway and then the opposite side over the first fold. It will now look like a rectangle.

Now fold over one edge of the rectangle halfway and the opposite side over the first fold – Now we have a square.

Roll out on a floured surface.

Heat a tawa or heavy based pan on medium to hot heat.

Gently toss the roti on tawa and cook for 30-45 seconds before turning it over.

Spoon on some ghee to the cooked side

Flip and cook on the other side, spooning on more ghee on the other side.

Repeat the process for balance of the parathas

Best served with curries, as wraps, with butter and fried bananas or like many have said to me…with jam, peanut butter, pickle – the list just goes on.