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Title: Tawa Paratha (Triangle Flatbread)
Categories: Bread, Indian
Yield: 8 Parathas

2 1/2 c Whole wheat flour (atta)
1/2 c Water;
- +2 tb, adjust as required
1/4 ts Nigella, cumin, or
- carom seeds (optional)
2 tb Ghee (clarified butter) or
- canola oil
1/2 ts Salt
1/2 c Flour; for dusting
Ghee or canola oil;
- for skillet cooking

In a large bowl, add the flour, salt, nigella or other seeds, and
oil. Rub well with your palms & fingers to mix properly. You can do
the same thing in food processor with the flour-knead attachment.
Pulse 8 to 10 times to mix everything.

Start with 1/4 cup of water whether kneading by hand or processor.
Slowly mix the water in the flour and keep on kneading softly.
Different brands of flour need different quantities of water. Refer
package instructions or eyeball the water quantity. Keep on adding
water slowly & knead to make a smooth & pliable dough. Once done,
cover the dough with a damp cloth or cling film and let rest for
20 minutes.

Divide the rested dough into equal portions and roll between your
palms to make smooth balls. Let the rest of balls sit covered while
you roll them one by one. On medium heat, put a tawa, griddle, cast
iron skillet, or non stick pan to heat up. While the tawa is heating,
flatten out a single ball on a flour-dusted surface. Sprinkle some
flour on top of the ball. Using a rolling-pin, roll the ball into a
circle 2.5" in diameter. Brush a little ghee or oil on the rolled out
circle. After brushing the ghee, fold into a semi-circle.

Brush the ghee on the semi-circle and fold again to form a triangle.
Sprinkle the top with more flour and carefully with the help of
rolling-pin, roll out until it's 1/8" thick. While you are rolling
out, you will need to flip over, dust flour etc and be gentle to keep
the shape intact.

Spread some ghee or oil on the heated tawa or griddle. Carefully lift
the rolled out dough with your hands and place on the tawa. Let cook
for 2 minutes on medium heat and then flip over using a spatula.
Using a spoon, spread ghee thoroughly on the 1st side while the 2nd
side is cooking. Flip again and repeat brushing ghee on the 2nd side.
Cook both sides until you see small dark brown specks and smell the
aroma of escaping steam from the layers of the paratha while cooking.
In some cases the paratha will fluff up while cooking. Dont worry, it
happens. :) Be careful of the escaping steam though.

Once cooked & golden on both sides, remove from pan using a spatula &
transfer to cooling rack to cool slightly so that they don't become
soggy while you store them in a box lined with dry cloth or paper
towel.

Though these parathas are best enjoyed straight from griddle to plate,
store covered until ready to serve.

You can serve them with a curry, pickle or dollop of butter.

Recipe by sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/tawa-paratha.txt>

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