• Various/Onna Carr

Stand By Your Man: Part 37

Post by Onna Carr

Emmaji’s Parantha

1 cup unbleached wheat flour

1 cup whole wheat flour

2 teaspoons aluminum-free baking powder

1 teaspoon salt

½ cup butter, divided

To make dough:

Mix the flours, baking powder, and salt together. Add water to mixture. Add ¼ a cup of the melted butter to the mixture. Stir until soft dough forms. Form dough into 12 balls.

To shape parantha:

Flatten each ball into a circle of ¼” thickness. Brush each flattened circle with remaining butter. Roll the edges of each circle to the center of each circle, and flatten each into an irregular square.

Prepare skillet:

Place a skillet on large burner and turn stovetop to medium. In 5-10 minutes, spray skillet with water to test the skillet. If skillet sizzles upon water’s contact, the skillet is ready. Place 1-2 parantha in skillet at a time to cook. Cook on each side until browned.

Serve parantha warm with your favorite Indian dish.

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