Paratha

Baking of a few tiny paratha

Paratha is an unleavened flat bread. It makes for a heavy filling when buying bread is not always a certainty. It is not healthy nor the happiest filling for the intestines but together with loads of butter and eggs and chai, it’ll do perfectly for travel purposes. I ate this especially in Pakistan and Bangladesh for breakfast. It is not a fast way of preparing but truly delicious.

You need: flour, salt, water and a lot of butter

Here goes:

1. For every tiny paratha mix 4 tablespoons of flour and some salt with small increments of water. If you add too much water you need to add more flour and this easily has you making too many paratha’s. So, be careful with adding water.

2. Make a well kneaded dough that is best done by hand, starting by fork or spoon.

3. Flatten them with a round surface such as your (relative clean) water bottle.

4. Smear liberally with butter.

5. Roll them in a log and form a knot shape.

6. Let them rest while working one after the other. To prevent the dough from drying out I place a tea towel over them.

7. When they are all done start rolling each dough heap into a flat round or square.

8. Fry them in butter until crisp on the outside and just done from the inside.

It is best for the bread to have a low flame or fire. This prevent butter from burning too.

I usually make 4 pieces, that is 4 x 4 heaped spoons.

Boiled eggs are prepared in one batch, to take along when the weather is cool enough to keep them well.

Bon appétit!