Paranthe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
3 1tsp Sunflower Oil 3 cup Whole Wheat Flour 2 cup (8 fl oz) Water, tap
Knead dough well with water. The dough should be drier than what is typically used in western breads. You should be able to massage it without anything sticking to your hands. Cover the dough and let it sit for half and hour or so.
Roll the dough into 15 equal sized balls. Partially roll out the balls, gently oil on one side and fold back twice keeping the oiled side inside. Now roll out again to desired size and shape (circular, triangular or square is most common).
On a really hot skillet, cook like a pancake. You should not need to turn more than twice. At the vary end, oil once more.
Serving Size: makes fifteen 7-inch paranthes
Roll the dough into 15 equal sized balls. Partially roll out the balls, gently oil on one side and fold back twice keeping the oiled side inside. Now roll out again to desired size and shape (circular, triangular or square is most common).
On a really hot skillet, cook like a pancake. You should not need to turn more than twice. At the vary end, oil once more.
Serving Size: makes fifteen 7-inch paranthes
Nutritional Info Amount Per Serving
- Calories: 89.2
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 0.6 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 2.9 g
- Protein: 3.2 g
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