Flaky Ghee Flatbread
OMGheeShare
Flatbread
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Author:
OMGhee
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Calories
196
Is there anything more delicious than crisp, tender flatbreads with flaky layers of ghee-infused goodness? We don’t think so, and we’re sure you’ll agree as you tear into each buttery layer!
These are made using a method that’s similar to croissants or puff pastry (but so much simpler). After making a quick dough that’s already soft and silky with ghee, you roll out each flatbread, spread with a little more ghee and then fold into layers (watch our video to see how easy this is). The ghee separates each layer, and when your cold flatbreads hit the hot pan, steam further separates these layers, creating its irresistibly flaky texture.
Parathas are the perfect vehicle to scoop up curries, dhal, chutney or raita – or quite frankly, they’re good served on the side of any meal. And when no one’s looking, make sure you sneak an extra one for yourself, spread with a little more ghee and top with marmalade to enjoy with a cup of tea!
Be sure to check out the video that Andrea from The Green Gourmet Co has developed for us.
Ingredients
- ½ cup (55g) plain unbleached flour, or white spelt flour
- ½ cup (60g) wholemeal flour, or wholemeal spelt flour
- ½ teaspoon fine salt
-
1 Tablespoon OMGhee, at room temperature
- 1 teaspoon white or apple cider vinegar
- ½ cup warm water
- Extra flour, for kneading and rolling
-
To Roll and Cook - 2-3 Tablespoons OMGhee, at room temperature
Directions
Add the flours and salt to a medium mixing bowl and whisk well to distribute the ingredients. Rub the tablespoon of ghee into the flour, then sprinkle over the vinegar.
- Very slowly add just enough warm water to make a smooth dough, using a butter knife or dough scraper to bring the dough together into a ball. You may not need all the water.
- Sprinkle your bench top very lightly with a little extra flour. Knead the dough until it feels smooth and supple – about 3-5 minutes.
- Place the dough in a bowl, cover, and leave to rest for 30 minutes.
- Cut the rested dough into 4 equal pieces. Use a rolling pin to roll the first ball out to a rough circle, about 18-20cm in diameter. The dough will be very thin and it doesn’t matter if your circles are an odd shape! (It’s ideal if you can roll your dough without sprinkling any extra flour on the bench.)
- Use your fingers to spread a teaspoon of OMGhee over the circle. Starting from the edge closest to you, pleat the dough back and forth over itself like the pleats of an accordion, until you reach the other side. You will have a long, pleated strip of dough. Hold the strip at both ends and stretch it out a little. Then coil the strip of dough into a ‘snail’ shape, tucking the end in.
- Repeat with the remaining pieces of bread. Put the snails on a plate and pop them in the fridge for 10 minutes or so to firm up.
- Take your snails out of the fridge. Working one at a time, roll each into a 15cm disc. Heat a nonstick or cast-iron frying pan over medium-high heat. Add one paratha to the dry, hot pan and cook for 2-3 minutes on the first side, until you can see pockets of air forming on top and golden spots on the underside. Dab a little ghee on the top of the paratha and flip it over. Cook for 2-3 minutes on the second side until golden. Keep cooked parathas warm in the oven while you cook the remainder.
- Eat while hot!
Recipe Video
Recipe Note
Once the parathas start to cool, the ghee will solidify and the parathas will become stiff. You can reheat them in a dry nonstick pan for 30 seconds on each side, or wrap them in foil and reheat in the oven at 150°C for 5-10 minutes.
Parathas also freeze well for up to a month. Defrost at room temperature on your kitchen bench, and then reheat in the same way.
Using half wholemeal and half plain flour gives you a flour mix that’s similar to traditional Indian atta flour that’s used for parathas. We like using spelt flours for their nutritional benefits and nutty flavour.
The teaspoon of vinegar added to the dough helps to keep the dough crisp on the outside and soft in the middle.
You can keep the dough (either the full batch of dough or the rolled snails) tightly covered in the fridge for a day before cooking. If you’ve refrigerated the full batch of dough, allow it to come to room temperature before cutting into portions, rolling out the breads and spreading them with ghee.
This recipe is easily doubled to make 8 parathas.
