These parathas are my first entry to the brand new flatbread Neighborhood Bake. The flour mixture is a bit uncommon however I believed it ought to style good and it does.
The process relies on https://www.seriouseats.com/aloo-paratha (with no filling) though the flours are completely different. The corn (i.e., maize) meal is a finely floor stone-millled product. Half the flour is bread flour and half is cut up between the corn and the rye. With the bread flour, the dough had sufficient energy to carry collectively whereas being rolled out.
I’ve made Chinese language scallion pancakes and parathas just a few instances earlier than, however my rolling and cooling abilities are fairly minimal.
Recipe
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– 80g (50%) – KA bread flour (+ ~ 8-10g extra throughout mixing/kneading
– 50g (32%) – Indian Head corn meal
– 30g (19%) – rye (Locke’s Mill stone floor)
– w Tsp – sugar
– 1 Tblsp – olive oil
– 105g (66%) – water
There’s not a lot to be stated in regards to the course of. It is the usual roll right into a disk; butter or oil the disk; roll disk up right into a tube; roll the tube right into a flat coil; roll out the coil right into a disk; and cook dinner. I used softened butter as a substitute of ghee or oil, and I forgot to sprinkle the buttered aspect with flour earlier than continuing. I remembered simply in time for the final one, which I believe confirmed higher layers and is the one within the first picture.
I obtained some puffing throughout cooking, not a lot however seen. The cooked parathas did not actually brown in any respect and had been gentle with a little bit of chew. I am unsure how brown and crispy the exteriors “ought to” be, however I favored these very a lot to eat. The corn-rye mix with a bit sugar is a winner for a lot of completely different breads, IMHO.
TomP
