Khasta Paratha Flaky Griddle fried flat bread Recipe

Khasta (Flaky) Paratha (griddle fried bread) is made with Maida (Pastry flour) and Atta (Wholegrain Stone ground flour) known as Naan Atta

What is Naan Atta? How to make Naan Atta?

In Hindi, Khasta means flaky. Pastry flour is low in gluten, when cut with shortening makes the bread flaky.

Paratha is flat bread fried on the griddle About Paratha .

Ingredients

1. Atta ( White whole wheat flour): 1 Cups

2. Maida (Whole-wheat Pastry flour or Un-bleached All-Purpose flour): 2 Cups

Substitution: First choice Pastry Flour, Second choice: All Purpose flour

3. Salt: 1 teaspoon
4. Ghee: 2 Tablespoon
Substitute: Vegetable shortening. DO NOT use oil
5. Cold Water: 1 Cup and 2 Tablespoons. DO NOT use hot water

Melted Ghee for brushing layers, and frying

Atta for dusting to roll out dough

Method

Step 1 Making Dough

1. Sift Atta, Maida, and Salt together.
2. Cut-in Ghee. Mix well till it resembles like crumbles.
3. Add water little bit at a time and knead to make dough.
4. Gather dough into a ball. Cover it with damp kitchen towel or a plastic film wrap. Let it rest about one hour at room temperature.

6. Divide dough into 6 parts. Roll each part into a ball. Each dough ball will make one Paratha.

Step 2 Rolling Paratha

Roll out dough ball into a 6" round disc about the thickness of two Nickels (5ç coins). If you want to make layered Paratha, see following

Triangular

Square

Spiral

Step 3 Frying Paratha

Heat the griddle (Tawa). Put a test bread about the thickness of a Dime (10¢ coin) on the Tawa. If the bread sticks to griddle, you need to increase heat. If the bread gets brown spots too quick, it is too hot. It should develop brown spots on the underside in about 30 seconds. Now the Tawa is ready. The Paratha is cooked in four steps

1. Cook the rolled out Paratha over griddle for about 45 seconds to 1 minute. Lift the corner of the Pratha with Turner. The underside should have a few brown spots.

2. Turn it over and cook another 45 seconds to 1 minute. Baste the top (cooked surface) with Ghee.

3. Turn it over, cook the basted surface another 45 seconds to 1 minute. Baste the top (cooked surface) with Ghee.

4. Turn it over, cook the newly basted surface another 45 seconds to 1 minute.

Yogi's Notes

1. Don't baste a surface which has not been cooked yet.

2. For crunch, add 2 to 4 Tablespoons of Sooji (Semolina) to dry flours.

3. For unique flavor add 2 to 4 Tablespoons of Kasoori Methi (Dried Fenugreek leaves) to dry flours