Garlic Paratha Recipe

Paratha's are elevated in taste and flavor, they can be eating for breakfast, lunch or naan. If you have heard of naan or tried it in the past, you will definitely enjoy parathas for your next meal. The best way to enjoy the layered paratha's is with your favorite curry, cup of tea or coffee.

Equipment needed

• Cast iron or skillet
• Rolling pin
• Wooden board
• Mixing bowl
• Spatula
• Pastry brush (optional)

Serves 4-6

Prep time 10 min

Cook time 20 min

Dough Ingredients:

• 3 cup unbleached flour (I used King Arthur's)
• 1 finely chopped garlic clove
• 3 cloves of finely chopped garlic
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 1 cup hot water
• 1⁄4 cup warm water

Garlic Butter:

• 3 tbsp melted unsalted butter
• 4 cloves of finely chopped garlic
• 2 tbsp finely chopped cilantro / coriander

• 

Steps

1. Add 3 cups of unbleached flour, finely chopped garlic clove, 1 tsp salt and 2 tbsp of extra virgin olive oil to a bowl and mix until well combined.
2. Pour 1 cup of hot water into bowl and mix with spatula, once dough forms let it rest for approximately 5 minutes. Once rested add some of the warm water to bowl and knead dough until soft.
3. Lightly dust wooden board with flour. Separate dough into 6-8 balls, place the first ball on a lightly dusted cutting board and roll it into a circle with rolling pin. Use pastry brush or teaspoon and spread garlic butter.
4. Roll the flattened dough to resemble a swiss roll. Use rolling pin to flatten roll (make sure it's slightly thick).
5. Heat cast iron or skillet on medium heat, place rolled out paratha on skillet for about 1 min and then flip it for another minute. The paratha will start to brown at this point brush extra virgin oil onto the paratha and flip until both sides are golden brown.
6. Repeat the steps with the remainder balls, and serve when ready.

I like eating paratha's at any given time of the day.

They can freeze for up to 2-3 months and last in the fridge for 5 days.