Indian pancakes roti-paratha

10 servings

60 minutes

Either roti or paratha - Indian layered flatbread, juicy and fatty, but that's exactly how it should be. Recipe by Rjesh Thampliyal, chef of "Geography", a restaurant from the company "Doubleby". Recipe by Rjesh Thampliyal, chef of "Geography", a restaurant from "Doubleby".

Energy value per serving

• Calories: 147.8
• Proteins: 2.8g
• Fats: 5.2g
• Carbohydrates: 22.9g

Ingredients

• Wheat flour: 2 glass
• Salt: 0.8 tsp
• Sugar: 0.5 tsp
• Vegetable oil: 2 tbsp
• Water: 1.5 glass
• Butter: 15 g

Cooking steps

1. In a bowl, combine sifted flour, salt, sugar, and vegetable oil. Mix well, then crumble the dough with your hands. Add water and knead into a smooth and soft dough.

   Required ingredients:

   • Wheat flour: 2 glasss
   • Salt: 0.8 teaspoon
   • Sugar: 0.5 teaspoon
   • Vegetable oil: 2 tablespoons
   • Water: 1.5 glass

2. Cover the dough with a damp cloth and let it sit for 30 minutes. Form a ball from the dough, then roll it out into a thin layer. Grease the dough with vegetable oil and sprinkle with flour.

   Required ingredients:

   • Vegetable oil: 2 tablespoons

3. Create folds in the dough with your hands like corrugated paper. Then stretch the dough as much as possible. Roll the resulting sheet into a roll.

4. Cut the roll into portions (about eight to ten) and roll each into a circle to make a flatbread.

5. Fry the flatbreads in a hot non-stick pan without oil. Cook for 5 minutes on each side until browned circles appear. After frying, brush with butter.

   Required ingredients:

   • Butter: 15 g

6. Serve with crab sauce or sour cream.