serves
2
prep
20 minutes
cook
10 minutes
difficulty
Mid
serves
2
people
preparation
20
minutes
cooking
10
minutes
difficulty
Mid
level
Stream free On Demand
Cook Once Eat Twice
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 225 g plain flour
- 5 g sugar
- 3 g salt
- 145 g water
- 50 g ghee, melted
Resting time: 2 hours 30 minutes
Instructions
- To make the parottas, in a large bowl combine the dry ingredients and whisk well. Add half the water and begin working the mixture into a dough. Gradually add extra water until you form a wet dough. Grease a work surface with ghee and knead the dough, stretching, kneading and folding in on itself for 5 minutes. The dough is ready when you can stretch a small piece of dough thinly enough that you can see light through the stretched piece. Bring together in a ball and transfer to a greased bowl.
- Cover with a damp cloth and rest for 1-2 hours. When ready to use, divide the dough into 4 equal balls and stretch each ball to get a smooth surface. Rest, covered, for a further 15 minutes.
- Once rested, grease a clean worksurface with 10 g ghee. Stretch each ball into a rectangle using the palm of your hand, until as thin as possible. Brush the top with 10 g ghee, then use a butter knife to cut the rectangle into thin strips, 2 cm thick.
- Gently nudge the layers close together from both ends until they all come together to form one length of dough. Be sure not to press the layers together too hard so they don’t stick together. Starting from one end, roll the dough into a spiral puck, tucking the other end under the puck to keep it tight and snug. These pucks will freeze very well and can be defrosted and used for up to a month.
- Place the puck onto the greased surface and roll out with a rolling pin into a 15 cm circles, around 1 cm thick, again ensuring not to apply too much pressure. Heat a non-stick crepe pan, brush liberally with ghee, and fry the parotta on both sides until golden brown. Once cooked, take off the pan and allow to rest for 1 minute.
- Once all the parottas have been fried, stack them 3 at a time, and crush them your palms 2-3 times, in quick clapping motions, to flake the parottas. Serve while hot.
Note
• Once the parottas have been fried, they should be consumed hot. Refrigerating and reheating will not yield the same result. However, they can be refrigerated and turned into something better. Place two cold parottas on a cutting board and chop roughly into 2 cm pieces. Heat a wok or large frying pan over high heat. Add some ghee and fry a sliced onion until golden brown. Pour the beaten egg into the pan and scramble. Add chopped parottas and stir-fry for 3-4 minutes. Garnish with some fried curry leaves and serve hot.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Cook Once Eat Twice
