Cheater’s flaky paratha

I love paratha. I like any food that has layers of deliciousness that are fun to peel apart and eat. I’ve tried making it myself many times, but the results tend to be tough, oily, and stodgy. Not the delightful combination of light flakiness and pleasantly substantial whole-wheatiness that is paratha. The other day I decided to cheat a bit, by deploying a sneaky application of puff pastry techniques. That’s right! I added butter. Because everything is better with butter. I used a combination of whole wheat flour and white flour (with a bit of basil, because I love basil with curry flavors). I rubbed olive oil into the bulk of the flour, and I made a little square lozenge of frozen grated butter and a tiny bit of flour to wrap inside the dough. I cooked them on a skillet till they got nice brown spots, then put them in the toaster oven till they puffed a bit. They turned out quite nice. Not completely like paratha, but with their own charm. The outside was a little crispier, and the inside was nice and flaky and layered.

Here’s Booker T and the MG’s with Jelly Bread.
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