Layered Paratha
- Flour
- Salt
- Whole Milk
- Honey
- Semolina
- Clarified butter
- Olive Oil
In a bowl take 400 g of all purpose flour (sifted), 7 g of salt, 21 g of honey or powdered sugar, add 70 g of semolina, 30 g of clarified butter (desi ghee) and mix well.
Next add 233 ml of whole milk gradually (as required) and knead the dough to form a smooth consistency. After that, line the dough with some olive oil, cover and let it rest for around 21 minutes.
Thereafter, knead the dough again for a couple of minutes. Next divide into portions and shape them to a sphere form, then roll them out to thin circular form; and brush around 21 g of clarified butter (desi ghee) onto the flattened dough.
Creases/ Bal
To make creases (layers) cut out into thin strips and then roll from the side into a long sting and roll the string into a curve to form a circular dough again. Let it rest for 10 minutes. Next press gently to expand to a somewhat thin circular flat bread dough.
Heat
Then transfer it to a heated pan or griddle with some clarified butter or natural organic butter and light fry on near medium heat or flame on both sides until cooked or golden brown.
