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Old 06-23-2022, 07:53 AM   #1
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Best recipe for a very simple parota dough

i want to make it out of all purpose flour, oil, salt and warm water.


do you have the best recipe for that the the correct ratio of flour and water?


how long to let it sit before preparing?


tnx


BTW
i've got my cast iron grittle and excited to use it

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Old 06-23-2022, 10:16 AM   #2
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I don't even know what parota dough is. I am curious to see what sorts of answers you get.
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Old 06-23-2022, 10:34 AM   #3
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Quote:
Originally Posted by taxlady View Post
I don't even know what parota dough is. I am curious to see what sorts of answers you get.
Perhaps he means " paratha dough"

Ross
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Old 06-23-2022, 10:38 AM   #4
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yes, there are more than one word for this.


and there are endless variations in the dough and if using, filling...


i think i want to improve mine even tho it is quite good.


next time i will fill in chicken or use yogurt instead of some water..
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Old 06-23-2022, 09:04 PM   #5
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What is the recipe you used? Looks good!
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Old 06-24-2022, 09:10 AM   #6
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thanks
its
- 700 gr white flour
- about 350 ml water or a bit more
- half tablespoon of table salt
- 3 tablespoons oil


soon i will try a filled one
i've found some recipes for that
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Old 06-24-2022, 12:20 PM   #7
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OK - so now I understand you want to make a paratha, a flaky Indian griddle bread.
There are thousands and thousands of recipes out there; but the secret is not the recipe as such, but how you manipulate the dough and how much ghee you use - ie. plenty.
I use Madhur Jaffrey´s recipe in principlehttps://thehappyfoodie.co.uk/recipes...bread-paratha/
the more you knead, the better it is.
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Old 06-24-2022, 12:58 PM   #8
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Quote:
Originally Posted by karadekoolaid View Post
OK - so now I understand you want to make a paratha, a flaky Indian griddle bread.
There are thousands and thousands of recipes out there; but the secret is not the recipe as such, but how you manipulate the dough and how much ghee you use - ie. plenty.
I use Madhur Jaffrey´s recipe in principlehttps://thehappyfoodie.co.uk/recipes...bread-paratha/
the more you knead, the better it is.
Maybe you know about this. I notice that in this recipe the author mentions "chapati flour". That would be atta flour, wouldn't it? That's a whole grain, wheat flour. Is it different in some way from the whole grain, wheat flour that we get here on Turtle Island? Would regular or hard whole grain, wheat flour work well in recipes that call for atta flour?
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Old 06-24-2022, 01:30 PM   #9
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That is what I was going to suggest that you try - some of those many whole grains they use in the Indian flatbreads, as well as brushing with the melted ghee. This will give much better flavor than white flour, and neutral oil.

Here's my favorite Indian blog I look up recipes in first, esp. when I have some unusual ingredients I'm growing, or things like these whole grains. Here's what I got when I typed in paratha - it gives 368 (!) recipes, but actually more, with countless categories, that might interest you. She has the filled ones, a calcium rich category (maybe some of those have yogurt?), and many others.
https://www.tarladalal.com/RecipeSea...1&term=Paratha
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Old 06-24-2022, 03:32 PM   #10
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karadekoolaid


how long do you personally kneed?


taxlady


ill give another try to whole wheat flour next time


pepperhead212
tnx


i will visit the links in a moment
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Old 06-24-2022, 04:16 PM   #11
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STB, If you are thinking of WW flour, and you have any Indian groceries around, look into getting the atta flour. This is simply WW durum flour - maybe that is available there under another name. You have to be careful though - a lot of it isn't 100% whole grain, so check the labels carefully.
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Old 06-25-2022, 02:11 AM   #12
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i guess they will carry it in some indian groceries but they are not common. i will go to get one,
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Best recipe for a very simple parota dough i want to make it out of all purpose flour, oil, salt and warm water. do you have the best recipe for that the the correct ratio of flour and water? how long to let it sit before preparing? tnx BTW i've got my cast iron grittle and excited to use it 3 stars 1 reviews
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