BREAD, BISCUITS & CAKES
PARATHA (INDIAN FLATBREAD)
Ingredients
240g wholemeal flour, sifted
1tsp fenugreek seeds salt, to taste
1tbsp sesame seeds
130g milk
25g butter, cubed
30g oil
1 clove garlic
Preparation
1) Place fenugreek seeds into the bowl and grind for
Time: 10 seconds Speed: 8
Transfer to a bowl and set aside.
2) Add the sesame seeds to the fenugreek and mix with spatula. Place garlic into the bowl and chop for
Time: 5 seconds Speed: 6.
3) Add butter, salt, flour and blend for Time: 15 seconds Speed: 7
4) Add milk and knead using the knead for Time: 20 seconds Speed: 1
5) Turn pastry onto a floured surface and knead lightly. Cover with plastic wrap and rest for 30 minutes.
6) Divide into 4 balls and roll out each piece of dough on lightly floured surface until 3mm thick. Sprinkle one
side with the mixed spices. Heat oil in fry pan and cook for 1-2 minutes or until golden brown. 8)
Transfer dough from the bowl to a floured surface and knead to shape into a round loaf. Transfer to a
floured baking tray. Press seeds onto the top of the loaf, cover with a clean tea towel and allow to rest in a
warm place for a further 15 minutes.
9) Bake for 35 - 40 minutes or until golden. Transfer to a cooling rack. Cool completely before slicing.
128
To Next Page
Loading...