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Griddle fried Indian bread

Indian breads consist primarily of unleavened flatbreads which resemble thick tortillas, but they are crisp and flakey. They are usually triangular in shape or oval. 

Indian bread is often used in place of silverware. You rip a 2x2 inch square piece of the paratha and wrap it around a bite of the main dish and place it carefully into your mouth. 

 Griddle-fried flat breads are called "Parathas" and are extremely versatile. Make a wrap: Roll up stir-fried meat or vegetables in them. 

For a simple, rich indulgence, top a freshly made hot paratha with a dollop of whipped fresh white salted butter, break off bite-sized pieces from the edge, and dip them in the melting butter. Enjoy !

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4 cups Wheat flour
3 tablespoons Melted butter
1 teaspoon Salt
1 1/4th cup Water
Oil for basting the paratha
All purpose flour for rolling

 1. Add the melted butter to the wheat flour. Make a well in the center and add the water. Knead well to make a medium soft dough. Keep kneading, go ahead use that elbow grease, for about 5 to 8 minutes. Set aside for 20 minutes.

 2. Divide into equal balls about 2" in diameter. Roll out each ball approximately 4" in diameter, smear oil and dust with all purpose flour. Fold into half, so it looks like a "D". Again smear oil on the "D" and dust with all purpose flour.

 3. Fold again and it will look like a triangle. Roll out the triangular shape till it is 1/8th inch thick.

 4. Cook it on one side, on a" tava" or griddle, for 30 seconds and turn over. Smear oil over the top of the side that has been cooked first. Fry both the sides till golden brown and crisp on a slow medium flame.

 5. Serve hot. To keep warm keep in a recloseable tin lined with paper towels to absorb the moisture. When eaten hot off the pan it is mouth watering good.

To store : Let them cool down completely before placing in a container. If they are placed when still hot the condensation will ruin the paratha and make them soggy. 


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