Indian flatbread recipe and recipe

Indian paratha is quite famous. You can often see Indian guys making paratha in videos. He mainly kneads the dough and then cuts it into small pieces. He throws the paratha into the air several times. The paratha gradually becomes bigger and has a certain ornamental value. It tastes crispy and delicious when it is done. Traditional Indian parathas are usually eaten with Indian curry. Let’s take a look at the method and recipe of Indian parathas.

Indian flatbread recipe and recipe

Ingredients: low-gluten flour, egg yolk, sugar, salt, water, condensed milk, butter. Method: 1. Stir water and condensed milk, add sugar and salt and stir until dissolved. 2. Add flour and egg yolk and mix into dough. 3. Use a dough mixer to beat the dough until it is slightly elastic (beat quickly), then beat slowly until it is smooth! 4. Let it sit for 10 minutes until it becomes smooth and shiny! 5. Grab a small ball with your hands, make it smooth, spread butter on the surface and put it in a bowl! 6. It can be used after 3 hours!

Features:

Kneading the dough is similar to making ramen. Shape the dough into a pancake, roll it lightly with a rolling pin, apply some oil, then hold the edge of the pancake and toss it back and forth, using gravity to toss the pancake into a thinner shape. It means “fly”. Finally, the pancake becomes so thin that you can see what is behind it through the pancake. Sprinkle chopped green onions evenly. The process of making ramen noodles and leavened noodles is as follows: take 60% of the flour, pour in warm salt water, mix into flocs, then knead evenly and knead into dough. When kneading it into a dough, you have to "use water three times, use ash three times, and knead it ninety-nine times and eighty-one times". The ash in it is actually alkali, an alkaline substance made from burning the tumbleweed produced in the Gobi Desert, commonly known as tumbleweed ash. Adding it to the noodles has a special fragrance and can make the gluten tough and strong. In fact, there is nothing special about it. The main component of fluff ash is K2CO3, which is potassium carbonate, and it is used here to replace Na2CO3, which is sodium carbonate. Spread the meat filling evenly. The seasonings in the meat filling are added according to personal taste, layer by layer, and then a layer of oil is applied. Grease the pan with oil and start frying. Fry until golden brown. Can be cut and eaten.

When making Indian parathas, should we use cold or hot water to mix the dough?

Use boiling water first, then add some cold water, otherwise the noodles will be too hot to mix. The dough tastes better when it is softer. You can mix it with boiling water first and then with cold water. You can also use hot water (about 50 to 60 degrees) directly. This depends on your own control. The dough should be slightly softer and rest for more than half an hour. Knead the dough two or three times in the middle.