The dough for Naans needs to be made in advance so factor that into the preparation time.
1. when you roll out paratha rounds, keep them covered to prevent drying.
2. For stuffed paratha, surround filling evenly with dough so that finished paratha has an equal thickness of dough on both sides and cooks evenly.
The dough for most rotis is fairly standard, as follows:
1 cup wholemeal flour
1/3 cup warm water
2 tsp ghee or oil.
Mix the water and flour together to make a dough, by hand. Then add the ghee or oil. Then knead it by hand for few minutes, till dough is slightly elastic, and the rotis will have a softer texture.
For best results, cover with a damp cloth and leave for 1 hour.
With this mixture you can make 12 light chapatis or pooris or 6 paratha. It should be enough for 3 people.
You need a gridle or tawa (made of cas iron) to make chapatis.
Sprinkle a little ry flour on to a rolling board. Place the ball of dough on this and flatten. Sprinkle a little flour on top. Roll out gently to a thin pancake about 6 inches (15 cm) in diameter. Sprinkle over a tiny amount of flour if necessary to faciliatate folling, but not too much or the capatis will turn out dry.
Put on to a hot griddle over a high heat. When brown spots appear, turn it over and let it cook completely, particularlyy at the sides, pressing down.
Turn it over once more so that th first sied which had been just slightly cooked gets completely done.
Wrap them in foil or insluated bowl to keep them fresh before serving.
If you watn to make them several hours before meal, grush them on both sides with a little oil when griddle, fold into half and wrap into foil. Then warm in an oven just before serving.
Some people prefer chapatis puffed up. For this you need an open flame beside the hot griddle.
Put the chapati ont the griddle until brown spots appear, press down with a folded napkin, lift an hold over an open flame. When cooked turn it over onthe open flame, and it will have puffed up.
Dab with a little oil, ghee or butter after removin from the heat. They have to be eaten soon after making.
Divide chapati dough into 12 balls, and roll each out into 5 inches (12.5 cm) pancake, using a little wheat flour.
Ina deep frying pan, heat sufficient oil over a very high heat to cover the top surface of the poori immediately, otherwise they will not puff up, and deep-fry the poori individually, turning it over in the oil.
TIP: Do not add ghee or oil for making the dough of poori, otherwise the pooris will absorb too much oil during frying.
The paratha is an enriched chapati. You can season the dough with finelyn chopped mint or meth leaves, add salt, etc.
Divide chapati dough into 6 pieces. Using a little flour, roll out each piece to an oval about 8 inches (20cm) long. Then draw in the sides togetehr with your finger to for a figure of 8, and fodl to make a 4 inches (10 cm) double -layered pancake. Roll out again to about 7 inches (17.5cm) diameter.
Put a little oil on a hot griddle and put on the paratha to cook. When one side is done, brush with little oil and turn it over. Remove when done. Stack parathas one on top another, and if not serving, wrap immediately, wrap in foil. Reheat in an oven when serving.
Parathas can be stuffe with vegetables. The most popular stuffing are boilded and spiced potato or grated radish.
How to stuff paratha?
a. Place round on palm of hand. Cup hand slightly to form a depression in centre of round.
b. Put amount of filling specified in recipe on round. Except potato, lightly pat filling, spreading evenly to 1/2 cm from edge of round.
c. surround filling evenly with dough by gently opening and closing hand slightly in a pulsating motion till some edges just meet. Pinch together the edges which meet just enough to seal. Pat sealed area to get an even thickness of dough. Repeat till round is closed fully.
d. Place stuffed round on board. Flatten slightly. Stuff remaining round of dough in the same way.
e. On a floured board, roll leach stuffed bal gently into a flat round 15 cm in diameter.
3. It is possible to cook bread for a minutes or so more than the time indicated in each recipe for crisper, browner effect. However, prolonged coocking may toughen the roti and result in very dark vrown specks.
4. While cooking on tava, leave a residue of flour that will burn. Using a kitchen cloth wipe off accumulated residue after every third bread.
5. If paratha can not be served immediately, they may be kept wrapped in foil. After removing from the tava, place the bread on a plate for about 2-3 minutes before putting in foil. Don't pile up one above the other while hot as the heat will cause steam and affect the taste/texture of the bread.
6. To reheat bread: heat tava on medium heat for 3 minutes. Put one bread at a time on tava and heat for a vew seconds on each side. They may be also be reheated in microwave oven.
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