01 April 2012

Puffy Parathas

Sadly, I ran out of rice to eat with the palak tofu I made from Andrea Nuygen's Asian Tofu book (I recommend it!), so I had to turn to bread. The traditional pairing for saag dishes are roti made from corn, but I decided to forgo tradition and make some parathas. Parathas are a rich, unleavened, flat bread made from a simple wheat flour and water dough. The way they are deep fried gets them to puff up like pita bread. The trick is to fry it in hot oil, and baste the top of the bread by ladling or splashing hot oil over it while it cooks. This helps generate steam faster, and makes a skin that retains the steam for longer. Once out of the frier, they don't stay puffed for too long, so serve them quickly for maximum effect. The oil I used is vegetable oil, but I had previously cooked carnitas and tohu goreng bacem (twice cooked coriander tofu, also from Asian Tofu), so it was very flavorful.

The recipe such as it is:
AP Flour (may use a fraction or all whole wheat) 100
Water 60
Salt 1

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