🫓 Chapatis & Rotis
Paratha
A flaky, layered flatbread made with gluten-free flour blend and cooked with butter. The folding technique creates delicious crispy layers.
Ingredients
- 60g amaranth flour
- 30g barnyard millet flour
- 30g Indian water chestnut flour (singhara)
- 1/4 tsp xanthan gum
- Water (as needed to form dough)
- Pinch of salt
- Butter or ghee (for layering and cooking)
Method
- 1
Add flour mixture and a pinch of salt to a mixing bowl.
- 2
Gradually add water and knead into a soft, pliable dough. Let it rest for 10 minutes.
- 3
Divide the dough into equal-sized balls.
- 4
Roll out each ball into a thin circle. Spread a thin layer of butter or ghee over the surface.
- 5
Fold the circle in half, then keep folding or rolling till you get a long strip, fold again into a circle.
- 6
Roll out the folded circle gently into a larger circle shape.
- 7
Heat a flat pan (tawa) on medium heat.
- 8
Place the paratha on the tawa and cook for about 1-2 minutes.
- 9
Flip and apply butter or ghee generously. Cook until golden spots appear.
- 10
Flip again, apply more butter if desired, and cook until both sides are golden and crispy.
- 11
Remove from heat and serve hot. Parathas are delicious with any curry, daal, or even on their own with tea.