SBS Food

www.sbs.com.au/food

Paratha flatbreads with raita

This traditional wholemeal flatbread gets its flakiness from the layers of ghee that are added to the dough as it is rolled.

paratha-flatbreads-with-raita-teaser-recipe-image.jpg
  • makes

    10

  • prep

    30 minutes

  • cook

    20 minutes

  • difficulty

    Easy

makes

10

serves

preparation

30

minutes

cooking

20

minutes

difficulty

Easy

level

Ingredients

  • 400 g (2½ cups) wholemeal flour
  • melted ghee, to brush
Raita
  • 300 g Greek-style yoghurt
  • 1 tbsp white vinegar         
  • 1 tsp white sugar
  • 1 small cucumber, finely chopped
  • 1 small white onion, finely chopped
  • 1 small tomato, chopped
  • 2 tbsp finely chopped mint, plus extra leaves, to serve 
Resting time 20 minutes

Instructions

To make raita, combine yoghurt, vinegar and sugar in a bowl. Season with salt and pepper. Stir in remaining ingredients, scatter over extra mint and refrigerate until needed.

Sift flour into a bowl. Add ½ tsp salt and 275 ml water and stir to combine. Knead until a light dough forms; you may need to add a little more water if dough is dry. Wrap dough in a clean, damp tea towel and set aside to rest for 20 minutes.

Turn dough out onto a lightly floured work surface and divide into 10 equal portions. Dust each with flour and gently roll into balls between your palms. Flatten balls with the palm of your hand and roll out to 5 mm-thick circles about 12.5 cm in diameter.

Lightly brush ghee over one half of each circle. Fold circles in half and lightly brush with more ghee. Fold circles over again to make small triangles. Roll out triangles to make 10 x 13.5 cm triangles.

Brush a chargrill pan with ghee and place over high heat. Working in batches, cook triangles, turning once, for 6 minutes, or until golden. Serve paratha immediately with raita.

Photography Chris Chen.

As seen in Feast magazine, November 2014, Issue 37.

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.


Share

Follow SBS Food
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Watch nowOn Demand
Follow SBS Food

Published

By Anup Ganju
Source: SBS



Share this with family and friends


SBS Food Newsletter

Get your weekly serving. What to cook, the latest food news, exclusive giveaways - straight to your inbox.

By subscribing, you agree to SBS’s terms of service and privacy policy including receiving email updates from SBS.

Download our apps
SBS On Demand
SBS News
SBS Audio

Listen to our podcasts
You know pizza, pasta and tiramisu, but have you tried the Ugly Ducklings of Italian Cuisine?
Everybody eats, but who gets to define what good food is?
Get the latest with our SBS podcasts on your favourite podcast apps.

Watch SBS On Demand
Bring the world to your kitchen

Bring the world to your kitchen

Eat with your eyes: binge on our daily menus on channel 33.