Flaky Spiral Paratha
Inspired by techniques from Serious Eats.
Thin dough brushed with ghee, pleated, coiled and rolled out, then cooked on a tawa until golden and flaky.
Always check the labels of the products you use.
Method
- 1
Knead. Mix the flour, salt, sugar, oil and water and knead 5 min until soft and smooth; cover and rest 30 min.
- 2
Roll. Divide into 6 balls and roll each as thin as you can, about 25 cm across.
- 3
Layer. Brush with ghee, dust with flour, then pleat it back and forth like a paper fan into a long strip.
- 4
Coil. Stretch the strip gently, wind it into a tight spiral and tuck the end underneath; rest 10 min, then roll out to 18 cm.
- 5
Cook. Cook on the hot tawa over medium-high heat 1-2 min, flip, brush with ghee, and keep turning and brushing until golden in spots on both sides.
- 6
Fluff. While hot, clap or scrunch it between your hands to open the layers.
Storage
Keep wrapped for 1 day or freeze; reheat on a dry pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- rolling pin
- pastry brush
- tawa or large heavy frying pan
- fish slice
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 305 kcal |
| Protein | 5.5 g |
| Carbohydrate | 41.4 g |
| of which sugars | 0.8 g |
| of which free sugars | 0.7 g |
| Fat | 12.8 g |
| of which saturates | 6.4 g |
| Fibre | 1.4 g |
| Salt | 0.73 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
