Easy to make, flaky Indian flat breads that are so easy to make and better for you than you’d think. I gobbled mine up warm with a bit of butter right before eating a version of this frittata. Makes 4 Parathas. (Serves four moderately hungry people who are eating something else, or two very hungry people who may or may not be eating other things.)
- 2/3 C. all purpose flour
- 2/3 C. whole wheat flour
- 3/4 tspn. sea salt
- 1 Tbsp. olive oil
- 1/4-1/2 C. milk (I suggest almond or rice milk for vegans)
- 1 Tbspn. butter (vegan butter works great, or use olive oil)
- Herbs (I used chives) (1/8-1/4 C. finely chopped fresh herbs, 1-2 Tbspn. dried herbs)
Combine the flours and salt in a bowl. Mix. Add the milk and the olive oil. Stir until a dough forms. (You may need to add a bit more flour or a bit more milk in order to get a workable dough.) Knead the dough for approximately five minutes. (You can easily knead it in the bowl.) Leave the dough in the bowl for 15 minutes to 1 hour. (If you’re leaving it for more than 15 minutes, cover the dough with a clean and slightly damp towel.)
At this point, you can take part of the dough, wrap in it plastic wrap, and put it in the fridge for later. If you’re cooking for yourself, I suggest putting half the dough in the fridge so you can have extra-fast and extra-easy warm parathas another night. Use the dough within four days though. But assuming you’re making all four parathas right now: divide the dough into four pieces. On a lightly dusted surface, roll each out until approx. 1/8 inch thick. Lightly rub some softened butter or oil on the parathas. Then, sprinkle on your herbs. (You could also sprinkle on some cheese, grind pepper, etc.) Roll up the parathas into a log, then smush it flat.
Then roll up the “smushed log” into a spiral shape. Let the spirals sit for 1/2 hour – 1 hour. (Especially if you’re letting them sit for longer rather than less, cover them with a clean and slightly damp cloth.) 10 minutes or so before you’re reading to cook them, start heating your grill/a lightly oiled cast iron skillet on low. Roll out the spirals into a circle approximately 1/8 inch thick. Cook on the pre-heated skillet or grill for a few minutes on each side, until they’re lightly browned. Eat plain or lightly buttered, or use them to scoop up a thick soup/stew.