Wednesday, 25 July 2012

Paratha Bread

     cake flour 500 grams
     200-250 ml of water
     butter / butter 40 grams
     1 teaspoon granulated sugar
     2 teaspoons salt

How to Make:
     Combine water, sugar, and salt and stir well. Add 20 grams of butter, stirring until blended.
     Prepare the flour in the dough composition, poured a little water mixture, stirring until blended. Knead until dough is smooth.
     Round the dough and rest for 20 minutes. Cut the dough and weigh 50 grams, round it off.
     Smear the dough with the remaining butter.
     Set the dough on a baking sheet or composition of the dough, cover with plastic wrap.
     Take the dough, flatten to thin as the skin thins martabak.
     Fold the edges toward the center.
     Heat a griddle pan over medium heat, rub with butter. Cook until golden brown. Lift.
     Serve with curry.

For 18 pieces

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