Episode 11 - Paratha Bread
You can make this recipe without the cumin, or with a mixture of other spices.
Prep time 30 mins
Cook time 30 mins
• 4 cups flour, plus extra to dust
• 1½ tsp salt, plus extra to sprinkle
• 1½ cups cold water, or more if needed
• 100g butter, lightly melted, plus extra to brush
• 2 tbsp ground cumin
Place flour and salt in a mixing bowl. Make a well in the centre and gradually add water while mixing. Knead to make a soft but not sticky dough. Divide dough into 10 equal portions, form into balls on a lightly floured surface then allow to stand for 5 minutes.
Roll out each ball into a disk about 16cm in diameter. Brush liberally with butter (about 2 tsp each) and sprinkle with cumin (about ½ tsp each) and a pinch of salt. Make a cut from the edge to the centre of each disk, then roll it up from this cut to make a cone. Stand it upright with the pointy end facing downwards, gently press down on the top to create a disk, then roll out to about 20cm in diameter. This gives paratha its lovely layered flakiness.
Heat a heavy-based frypan and cook breads one at a time. Cook on one side until they start to puff and are golden on the base and set around the edges, then flip and cook the other side (1-2 minutes each side). Brush tops with butter and serve hot.
This recipe is from Annabel’s TV series Annabel Langbein The Free Range Cook: Through the Seasons (7pm Saturday nights on TV One) and the accompanying book (Annabel Langbein Media, $59.95). For more great Annabel Langbein recipes see annabel-langbein.com