Indian
Indian - Breads and Flatbreads
Ker Sangri Paratha
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 2 cups pearl millet flour (bajra)
- • 1/4 cup whole wheat flour (atta)
- • 1/2 tsp salt
- • 2 tbsp ghee, plus extra for serving
- • 1/2 cup warm water, as needed
Preparation Steps
1
Phase 1
Knead the bajra flour, wheat flour, salt, and ghee with warm water into a soft, pliable dough.
2
Phase 2
Divide into balls and pat them by hand into thick 5-inch rotis.
3
Phase 3
Cook on a hot tawa, flipping, until brown spots appear on both sides.
4
Phase 4
Brush generously with ghee and serve hot with ker sangri sabzi.