323 www.iccadubai.ae Yield: 355 g Ingredients Method Mixing 1. Sift the flour into a mixing bowl and add sugar, salt and baking powder 2. Slowly incorporate the wet ingredients into the dry mix. Add in the yoghurt, milk, water and eggs and knead well to form a smooth dough 3. Lastly, add in the oil and knead the dough until all the oil absorbs completely Pre-shaping and Portioning 4. Divide into 6 pieces and make them into round dough balls 5. Roll them into a large rectangular shape and brush with melted butter 6. Fold it on top of itself, folding about 1-inch pieces at one time, like a paper fan 7. Roll the folded stack into a circle and cover it. Proofing 8. Prove the pre shaped doughs for 20 – 30 minutes in a prover or at room temperature till the dough ball double in size Final Shaping 9. Roll out into a round shape and brush it with butter and sprinkle with flour 10. Fold it in half, brush the top with butter and sprinkle with flour and fold it in half again. 11. Roll out the quarters to about 5 mm thick triangular shape pieces Cooking 12. Cook the rolled out parathas on a heated tawa/crepe pan using oil 13. Once they are cooked and are still hot, crush the flatbread between your hands to open up the layers. Paratha (Warqi) Paratha Dough All purpose flour 250 g Baking Powder 0.5 g Salt 2.5 g Sugar 2.5 g Yoghurt 25 g Milk 25 g Egg 25 g Water 90 g Vegetable Oil 15 g Spreading Flour A/R Butter/Ghee A/R Whilst Cooking Vegetable Oil A/R
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