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".
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.
- 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.
- 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.
- Butter: 15 g
6
Serve with crab sauce or sour cream.
