Moroccan Paratha

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6 Servings
Flour Moroccan
Pastry, break fast Lunch flat layered bread stove top pakistani, Indian Cooking Recipe

3 cups all purpose ur
0.5 cup wheat flour or olina
1 tea spoon t
1 cup water to make dough or more
1 cup oil for frying and spreading
1 cup clarified ter or oil or melted butter

Mix both flour and salt add 1 cup of water, stir with wooden spoon until moisten all flour. If seems dry add some more water little by little. Cover and leave for 30 minute. After 30 minute knead for 5 minute until it comes in smooth dough of medium consistency. You can do till this step one day before or three, four hours. Divide the dough into dinner roll size balls, cover with kitchen towel to prevent skin form. Spread two table spoon oil on your counter top. Take a dough ball roll on oiled surface into thin square sheet( as you can spread easily). Lightly brush with clarified butter. Then fold like a three layer business latter. Now you have a long horizontal rectangle. Fold right third to center and then fold left third to center of rectangle. Look in pictures. You have a square with nine flour sheet layers. Roll this square in to a big square of 9x9 inch square. Fry on preheated griddle (tawa) on medium heat fry this pastry square from both sides until lightly browned, use 1 table spoon oil to grease griddle for each side.


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