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| Paratha with Pomegranate Seeds
Paratha is a well known Indian bread made popular in Israel by Indian Jews who have settled here. 6 oz. (175 gr.) whole wheat flour, sifted 7 oz. (200 gr.) plain flour 1/2 tsp. salt about 3/4 cup melted butter (ideally clarified) Combine the flours and salt and resift into a bowl. Over the top drip 2 Tbsp. of the melted butter and rub the butter in with the fingertips until the mixture resembles coarse breadcrumbs. Slowly add enough water (about 3/4 cup) water until the flour forms a soft dough ball. On a clean work surface knead the dough for 10 minutes until it is smooth and soft but not sticky. Form into a ball, brush the ball lightly with melted butter and place it into a plastic bag for 30 - 40 minutes. On a low flame heat a cast iron frying pan. While the pan is heating knead the dough again and form into 12 equal balls. Keep these covered with a lightly dampened towel while working. On a lightly floured board roll out the dough balls, one at a time, to form 6" (15 cm.) rounds, Lightly brush the surface of the paratha with melted butter and fold it in half. Again lightly butter one of the surfaces and fold in half again, forming a triangle. Roll out this triangle into a larger triangle with 7" (18 cm.) sides. (If the dough becomes sticky during the rolling out process, dust lightly with flour as necessary). Brush the hot frying pan with butter and slap the paratha onto it. Let the paratha cook for about 1 minute, generously brush the top with butter and then turn the paratha over and cook the second side for another minute. (When cooked, both sides will have reddish-gold spots). Place the cooked parathas on a plate and cover with aluminum foil. Serve while the parathas are still warm by spreading a heaping tsp. of pomegranate seeds on each paratha and folding in half once again. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |