As promised yesterday i am giving you the recipe for layered till parathas. The dough is very easy to prepare and the layering is very interesting. It uses less oil than the usual paratha and the wheat flour makes it healthier and nutritious. I saw the method of layering in Rhodes across Caribbean which is aired in Fox History Channel. I tried it the next day and it came out so nice. So whenever I want to treat my hubby with a special treat, I go for it.
White Sesame Seeds-3tbs
Olive Oil-For Brushing
1. Mix flour, salt, sesame seeds and olive oil.
2. Add enough water to the flour and make a soft dough.
3. Cover and let it rest for 30minutes.
4. Knead the dough and pinch portions out of the dough. When shaped into a ball they should be of the size of a large lemon.
5. Roll it out into a thin chapathi.
6. Brush the top with olive oil.
7. Give a cut from the centre of the chapathi to the edge.
8. Roll from the cut to form a conical roll as shown in the tutorial.
9. Press the top of the cone into the centre of the base to get a flat layered round.
10. Roll it to a disc.
11. Cook both sides of the paratha on a tawa, drizzling little oil on the sides.
12. Cook it on medium flame to get a nice crispy crust.
13. Transfer the paratha to the rolling board and crush it with your hands to loosen the layers.
14. Serve it hot with a gravy of your choice.
|Knead a soft dough and let it rest for 30minutes|
|Roll into a thin chapathi|
|Make a cut from the centre to the edge|
|Roll it as shown|
|The final conical roll|
|Press the tip of cone into the centre of the base|
|Roll it into a paratha|
|Cook on tawa and crush the sides with your hands to loosen the layers and serve hot|