Italian paratha recipe

Click here for cup measurements

Ingredients

Method

1. In a mixing bowl, add wheat flour, salt and oil. Mix well. Add water (Approx.1/2 cup, depending on your flour plus or minus 1 tbsp) to make a smooth dough. It should not be sticky, so add water carefully.
2. Set aside for 1/2 hour minimum. Knead well after 1/2 hour to make it smooth. Divide into 5.
3. Roll to smooth balls. Flatten and dust it with flour.
4. Roll into thin discs as we roll for regular roti. Drizzle one or two tsp of ghee over it and sprinkle 2 tsp wheat flour.
5. Spread well with your hands. Sprinkle Italian herb and spread evenly.
6. Roll tightly. Using a knife, slit the rolled roti to two, leaving one side intact, as shown below.
7. Coil this slit roti as shown in the picture. Make sure you coil it firm (not loose).
8. Dust slightly and roll gently to thick parathas.
9. Heat tawa, drizzle some oil or ghee and cook parathas over medium flame. Gently press while it gets cooked, for even cooking. Cook both sides by flipping, until golden brown spots appear.
10. Repeat to finish and stack the parathas. Once done, tap the sides and in the middle gently with your palm/ fist, to highlight the layer.

Notes

• Do not make sticky dough, otherwise you wont get the layers properly.
  
• Spreading ghee and flour in step 3 is must for getting layers.
  
• If you want you can use oil in place of ghee.
  
• While coiling, twist as you coil, instead of coiling as such. This way you will get layers spread all over, and not just stacked.
  
• I used oregano seasoning we get while we order pizza. You can use any of your favorite Italian seasoning or even mixed seasoning.
  
• While cooking, make sure to cook in medium flame to get crispy golden parathas. If cooked in high flame, it will be soft as well as some part in the middle may remain un-cooked.