Indian
Indian - Breads and Flatbreads
Pomegranate Raita 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 whole wheat flour (atta)
- • 1/2 tsp salt
- • 1 cup water
- • 1 tbsp oil
- • 2 tbsp ghee
Preparation Steps
1
Phase 1
Mix the flour and salt, rub in the oil, and knead with water into a soft dough; rest 20 minutes.
2
Phase 2
Divide into balls and roll each into a thin round.
3
Phase 3
Toast on a hot tawa until blistered on one side, then flip.
4
Phase 4
Press the cooked side over an open flame until it puffs up.
5
Phase 5
Brush with ghee and stack in a cloth to keep soft.