Learn to make Indian flatbread

Indian paratha is a food that originated in India. It has become very popular in China in recent years and is welcomed by many food lovers because of its crispy taste. However, the preparation method of Indian flying cake is not difficult. If you want to eat it, you can make this food at home. So, how can you make delicious Indian flatbread? Below I will introduce to you in detail how to make Indian flying cakes!

1. The story behind the food

Flying cake is a unique flavor food from New Delhi, the capital of India, and is a star among staple foods. It seems to be more like a wonderful work of handicraft. The flying pancake is actually divided into two layers. The outer layer is light yellow and crispy, while the inner layer is soft and white with a slight sweetness. It has rich layers when chewed, one soft and one crispy, with a strong contrast in taste. After chewing, it leaves a lingering fragrance in the teeth and cheeks.

2. How to make Indian flying cake

1 Mix high flour, low flour, ghee and water, mix into dough, and knead until the surface of the dough is smooth and even. Wrap the dough in plastic wrap and let rest for 20 minutes. 2 Wrap the margarine slices tightly with plastic wrap and roll them into slices.

3 Use a rolling pin to roll the relaxed dough into a rectangle. The width of the rolled dough should be the same as the width of the margarine, and the length should be three times the length of the margarine.

4 Place the margarine in the middle of the dough and fold the dough on both sides to wrap the margarine. Then pinch the edges, roll the dough out, fold it into four pieces like a quilt, tap the surface of the dough lightly with a rolling pin, and roll it out again. Repeat 3 times. Wrap the dough tightly with plastic wrap and let it rest for 20 minutes.

5 Roll out the dough that has been folded into three pieces and make it into a dough sheet. Roll up the dough starting from the longer side. Wrap the rolled dough in plastic wrap and place in the refrigerator for 30 minutes.

6 Divide the relaxed dough into small equal portions, roll each portion into long strips, then put them together in spirals and press them firmly. Then roll it into a thin piece.

7 Preheat the oven to 175 degrees and bake for 5 minutes.

Tips

Don’t roll the dough too thin when wrapping margarine, as it will break easily. After wrapping the margarine, you can stack a few more layers so that there are more layers. tasty.

It is healthier to replace flaky margarine with flaky butter.