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Recipe courtesy of Riaz Gilani

Riaz Gilani's Paratha Bread

  • Level: Easy
  • Total: 55 min
  • Active: 25 min
  • Yield: 6 parathas
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Ingredients

1 pound all-purpose flour

Dash salt 

1 stick unsalted butter, cut into small pieces, plus more for cooking

Extra virgin olive oil

Directions

  1. In a medium bowl, mix the flour and salt. Add the butter cubes and, using your fingers, cut the butter into the flour until a crumbly mixture is achieved. Add 1/3 cup water, a teaspoon at a time, until a soft, slightly wet dough is formed. It should pull away from the sides of the bowl. Place the dough onto a flat surface and knead for 5 minutes, then roll the dough into a ball. Wrap in plastic wrap and let rest for 30 minutes.
  2. Pull pieces, about the size of a ping pong ball, from the dough ball. Roll each piece into a ball. Flatten out each dough ball, press until you reach a slightly thick 5-inch diameter circle. Cut the dough into quarters. Rub each quarter with some oil and then place each one on top of the other. Starting at the points of the triangles, begin rolling into a tight cone shape. Press the dough from both sides and flatten. Then roll out into a round, 8 inches in diameter. Repeat with remaining dough balls.
  3. In a large skillet over medium-high heat, add 2 tablespoons of butter. Heat the butter until slightly brown. Add one paratha at a time, cooking 3 to 4 minutes per side. Serve.

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