The Chapati or paratha as I have known it is a triangular roti which is shown here .. the method shown here is for those who have difficulty in converting from a dough to the chapati . ..the technique shown here can also be used for making poories or phulka rotis .. it wont create problems of sticky dough sticking all over your hands and rolling pin and requiring you to constantly check whether it is going to get off the table ..
1⁄2 Cup (8 tbs)
1⁄4 Cup (4 tbs)
1. Knead the flour to form a dough.
2. On a sheet of aluminium foil, apply some oil. Place a 3 inch ball of dough and cover with a plastic sheet.
3. Using a rolling pin, roll to form about 8 inch circle. Apply some oil and using a knife, make a slit from the center. Fold the circle 3 times to get a triangle shape, roll again to make a thin parotha.
4. On a skillet, place the paratha, cook from both sides, apply some oil if desired.
5. Serve hot with your choice of main dish.
Parathas are north India's favorite flat bread and can be eaten for breakfast, lunch or dinner, either stuffed on their own or plain as an accompaniment to a curry or gravy. The toughest part of making them is the rolling out of the dough with often sticks to the rolling board and you land up with one with holes or you will land up with parathas of different shapes and sizes. In this video, the chef shows us an easy way to roll out the dough and then how to broil the bread on a griddle.