| Time | Servings | Difficulty |
|---|---|---|
| 00:40 | 3 | Medium |
Introduction
To share
Garlic coriander paratha is a lightly flaky Indian flatbread. It is made with wholemeal flour and I like to flavor it with garlic and fresh coriander. It is a very popular and very greedy bread.
For this recipe, I used:
- A rolling pin
- A kitchen brush
The extra thing:
- It freezes very well raw.
- Prepare it without garlic or coriander
Ingredients
| 300 g wholemeal flour | |
| 150 g of water | |
| 1 tsp salt | |
| 3 tbsp sunflower oil | |
| 1 tbsp coriander | |
| 0.5 tsp garlic powder |
Instructions
|
1
|
Heat the water to lukewarm.
Pour the flour and salt into a bowl. Add lukewarm water, work with your hands to obtain a homogeneous and smooth paste. Cover with a clean, dry cloth and leave to rest at room temperature for 45 minutes. |
|
2
|
Pour the oil, garlic and chopped cilantro into a bowl and whisk with a fork.
Cut the dough into 4. |
|
3
|
Sprinkle a little flour on the work surface and roll out the dough into a large rectangle to a thin thickness.
Brush the dough with the garlic coriander oil mixture using a brush. Roll the dough on itself to form a sausage. |
|
4
|
Cut the sausage into 4 identical sections.
|
|
5
|
Flatten each section using a rolling pin.
|
|
6
|
Heat a skillet over medium/high heat.
Cook a paratha for 5 minutes, turn it over and cook for 2 minutes on the other side. Repeat the operation to cook all the parathas. To serve |
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