Paratha

Makes: 8 to 12

Time: At least 1 hour

M V

Unlike the chapati on page 591, this dough is enriched with oil, which gives it a lovely flaky texture. Like chapati, these must be eaten immediately after being cooked: Line a basket or plate with a cloth napkin before starting and, as they finish, pile them up and wrap loosely.

You can also grill these; follow the directions in the Grilled Chapati variation (page 591).

• 1½ cups whole wheat flour, plus more as needed
• 1½ cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• About ¼ cup good-quality vegetable oil

1. Put the flours and salt in a food processor. Turn the machine on and pour ¾ cup water through the feed tube. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it’s dry, add another tablespoon or 2 water and process for another 10 seconds. (In the unlikely event that the dough is too sticky, add flour a tablespoon at a time.) Remove the dough and, dusting with flour as necessary, shape it into a ball; wrap in plastic and let rest at room temperature for at least 20 minutes or up to several hours. Or refrigerate for up to a day or freeze for up to a week; thaw if necessary and bring to room temperature before proceeding.
2. Pinch off pieces of dough; the recipe will make 8 to 12 paratha. Using flour as necessary, roll each piece into a 4-inch disk and brush with oil. Roll up like a cigar, then into a coil, like a cinnamon bun; set aside until you finish all the pieces.
3. Line a basket or plate with a cloth napkin. Heat a griddle or cast-iron or stainless-steel skillet over medium heat. When it’s hot, press one of the coils flat, then roll it out into a thin disk. Put on the griddle or pan and cook until lightly browned on one side, 3 to 5 minutes; brush the top with oil, flip, and brown on the second side, another few minutes. Transfer to the basket and cover with the napkin. Continue until all the breads are done, then serve.

Spinach Paratha Almost as easy but with a great twist: Cook 1 pound fresh spinach (see page 153) and squeeze well to dry. In Step 1, add the spinach and a squeeze of lemon juice along with the water and process as directed, adding more water or flour as needed. Proceed with the recipe.

Paratha with Yogurt Substitute yogurt for the water.

Paratha with Mint and Black Pepper After combining the flours and salt, pulse ¼ cup chopped fresh mint and 1 teaspoon black pepper into the mixture before adding the water.

Paratha with Cilantro and Chiles After combining the flours and salt, pulse ¼ cup chopped fresh cilantro and 2 hot green chiles, chopped (leave the seeds in if you want even more heat), into the mixture before adding the water.

Paratha with Ginger and Scallion After combining the flours and salt, pulse ¼ cup chopped scallions and 2 tablespoons minced fresh ginger into the mixture before adding the water.