Flaky Roti Paratha
It will lose it’s flakiness once is stands for a while. You can make them in advance if you really have to and reheat them but trust me it’s not the same. The great thing about normal Roti is that it can be made ahead of time and heated up when it’s time to eat. It is soft and remains that way. Parathas can also be re-heated but I just feel that it just doesn’t taste the same as eating a freshly made one. So if you have loads of time on your hands then you can have Flaky Roti Paratha for dinner tonight. Butter is great on everything and of course, this paratha is also totally delicious with loads of butter. Okay, so I have updated my recipe because I found a few techniques that work better. My family also thought I was crazy for reducing the butter. Guess what! I went butter crazy this time. I promise these flaky morsels of heaven are hard to resist but I tried. My 20-year-old for once didn’t give me any tips on how to improve it…Lol! He is obsessed with this flaky paratha.
How to make Flaky Roti Paratha
Unlike the South African Roti this Flaky Paratha is made with fridge cold water. It is not boiled water, like you do for roti. Usually for 2 cups of flour you will need about 1 cup of water, slightly more some days and other days less. So please don’t add all your water at once. Remember, I always talk about altitude, climate, weather. It all plays a role in the amount of liquid we need. So as much as recipe developers would love to give you an exact amount it is difficult if you are following the recipe in another city or country.
As you mix the dough you will get a feel for it. Yes, most doughs start out a little sticky but improves on kneading. This is a forgiving dough, you can add more flour if required, add more water if you need. Unlike roti this one is not a fussy dough. Sounds like I am talking about my kids here…Lol! I absolutely love working with this dough, it is so soft and pliable. Even when it’s being rolled out, it stretches easily and you can roll really thin without much hassles.
Rolling the dough
There are a few techniques to get the layers. I prefer the fan technique, you fold the dough like a fan. It’s easy for me. The other technique is where you cut the dough into thin strips with a pizza cutter. Bring the strips together and roll into a circle. In fact this may be the easier technique. I’m just crazy. Finally you can also make a slit in the dough, from the edge just until the middle of the circle and then roll into a circle. You can use whatever works for you. The dough must be cold when rolling. Cold and Butter equals flaky, that’s why the dough needs to be refrigerated. Try to roll it only on the one side. This sort of helps keep the layers intact. When frying you can brush with butter or you don’t have to. The choice is yours. If you’re looking for something a little different Dassana from Veg Recipes of India has some amazing parathas to try out. More Indian Breads to try: Dal Roti (South African Recipe) Puri : South African Recipe Soft Brown Roti If you loved this, please share!
