Another place that I enjoy that wasn't mentioned by BA was the Green Elephant. I brought Seth there for his birthday last year and we had this Indian flat bread with a dip that was so good. Nearly a year later I found a recipe that sounded similar. This is Kerala Parotha described by Foodess as a flaky south Indian flat bread.
I thoroughly enjoyed this bread. It is meant for dunking into the juices of hot curry and getting the last bits of curry goodness at the bottom of the bowl. I chose to serve this as an appetizer and made a curry bean dip as an accompaniment. Another great piece to this flat bread, it freezes well! It made about 8 rounds and I froze 5 of them. I just heated a bit of oil to a pan and added the frozen bread, flip once and you're done!
Kerala Parotha
Source: Foodess
Yield: 8 rounds
2 cups flour
1/4 tsp salt
1 egg, lightly beaten
2 tbsp oil
3/4 cup water
4 tbsp butter, melted
oil, for frying
1. With a fork, mix the flour and salt in a medium bowl. Add beaten egg, oil, and water, and mix with fork till dough starts to come together. Turn out on floured surface and knead into a smooth, elastic ball, about 10 minutes. You may need to add more flour or water to make the dough a workable consistency.
2. Return dough to ball and cover with a damp towel. Leave it to rest for 1 hour or more.
3. Pinch off lime-sized balls of dough, and roll them out into thin circles on a floured surface. Brush a thin coat of ghee over entire surface. Starting at one end, roll dough into a thin roll (like rolling up a jelly roll, or cinnamon buns). Holding one end of the roll between fingers, twist the dough in on itself in a spiral, pinching loose end into the circle to secure. Allow dough to rest for 15 minutes.
4. Heat 2 tsp oil in a cast iron pan over moderate heat. Flatten the spirals of dough with the palm of your hand, then thoroughly flatten them into thin circles using a rolling pin. Transfer to hot pan, and cook until air bubbles form in dough, about 2 minutes. Brush with butter, and flip. Continue cooking till golden brown, about 1 minute longer. Transfer to a serving plate and tent with foil to keep warm. Add another 2 tsp oil to pan and fry next parotha, continuing the same procedure for all the dough.
1/4 tsp salt
1 egg, lightly beaten
2 tbsp oil
3/4 cup water
4 tbsp butter, melted
oil, for frying
1. With a fork, mix the flour and salt in a medium bowl. Add beaten egg, oil, and water, and mix with fork till dough starts to come together. Turn out on floured surface and knead into a smooth, elastic ball, about 10 minutes. You may need to add more flour or water to make the dough a workable consistency.
2. Return dough to ball and cover with a damp towel. Leave it to rest for 1 hour or more.
3. Pinch off lime-sized balls of dough, and roll them out into thin circles on a floured surface. Brush a thin coat of ghee over entire surface. Starting at one end, roll dough into a thin roll (like rolling up a jelly roll, or cinnamon buns). Holding one end of the roll between fingers, twist the dough in on itself in a spiral, pinching loose end into the circle to secure. Allow dough to rest for 15 minutes.
4. Heat 2 tsp oil in a cast iron pan over moderate heat. Flatten the spirals of dough with the palm of your hand, then thoroughly flatten them into thin circles using a rolling pin. Transfer to hot pan, and cook until air bubbles form in dough, about 2 minutes. Brush with butter, and flip. Continue cooking till golden brown, about 1 minute longer. Transfer to a serving plate and tent with foil to keep warm. Add another 2 tsp oil to pan and fry next parotha, continuing the same procedure for all the dough.
2 comments:
Yum! Looks great!
I wonder how this bread is different than Naan?
Hi Chris, this bread is much thinner than naan. I've only had naan from the store or a restaurant but it was thicker and softer than this stuff. Both very good!
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