For the second day of the flat breads, I made a paratha, which resembles our parotta so much but is made entirely of whole wheat flour. If you are new here, I am doing a month long marathon in which I will be doing posts on five categories, a category a week. We take off on Sundays and so the first week has only three posts. Yesterday I made Manakish Zaatar and today It is Pheni paratha. Recently I have taken to watching YouTube a lot. s so much like my initial days of blogging. I used to read so many blogs then. And now after starting a channel in YouTube, the craze for watching videos has caught with me.
One day, I had a chance to view a video on how they make pheni for selling it commercially. I was so impressed and then a related video took me to home made pheni. And that was interesting too. And from there I saw another related video where paratha is made based on pheni preparation. That was the most amazing video I saw that day. I immediately bookmarked it. The original recipe uses maida and loads of butter. I wanted to make it with less butter and no maida. I used my usual chapathi dough and made the paratha as per the video. I also used ghee instead of butter. I also paired it up with a potato masala and that day both hubby and Sruti gave me an awesome feedback. Sruti also took it in her lunch box and she even had a discussion with her teacher about this. I was surprised that her teacher took an interest on it. The paratha turns out so flaky and if you can make cut out thin stripes patiently, then you will in fact end up with a roti with thin strands which will resemble pheni. If you make it with maida, I am sure it will be way too soft. As I used wheat flour, the paratha was on the crispy side. But we just enjoyed it.
Recipe Adapted From Rizwanas Cooking
Wheat Flour – 2 cups
Oil – 2 tbs
Salt – to taste
Ghee – 1/4 cup
In a bowl mix together wheat flour, salt and oil.
Add enough water to make a soft dough.
Cover and set aside for 30 minutes.
Divide into 6 equal portions.
Roll each ball into a thin disc. If it is very soft, dust the counter with flour and then roll.
Once thin, apply a thin layer of ghee on the disc.
Using a pizza cutter, cut the disc into thin stripes. The more thinner the stripes, the more flakier the parathas will be.
Gather all the stripes together.
Roll into a tight coil and tuck the end under the coil.
Roll it into a thick disc.
Cook the paratha on a hot tawa, flipping it until both sides are nicely browned.
Drizzle some ghee while cooking.
Once done, crush the paratha between your palms to reveal the layers.
Serve hot with a gravy of your choice.