Tips For Indian Bread(Rotis) And Paranthas(Layered Unleavened Bread)

1.Wheat Flour used in our recipes is finely ground,prepacked and made from standard variety wheat.Water quantities in these recipes may have to be adjusted according to the type of flour used.Our testing indicates that coarser flour takes more water than given in our recipes to reach the desired consistency.

2.In these recipes all rounds except makai ki roti are rolled out before heating griddle.With acquired skill,it may be possible to roll out one round while another is cooking.

3.For stuffed paranthas,surround filling evenly with dough so that finished parantha has an equal thickness of dough on both sides and cooks evenly.

4.It is possible to cook paranthas and makai ki rotis for a minute or so more than the time indicated in each recipe for a crisper,browner effect.However,prolonged cooking may toughen the roti and result in very dark brown specks.

5.While cooking on the griddle,Paranthas and rotis leave a residue of flour that will burn.Using a kitchen cloth wipe off accumulated residue after every third parantha/roti.

6.If paranthas cannot be served immediately,they may be kept wrapped in foil or in a clean dry kitchen cloth.After removing from the griddle,place paranthas on a plate for about 2-3 minutes before putting in foil.Do not pile up one above the other while hot as the heat will cause steam and affect the taste/texture of paranthas.

7.To reheat paranthas: Heat griddle on medium heat for 2 minutes.Put one parantha at a time on griddle and heat for a few seconds on each side.They may also be reheated in a microwave oven.Paranthas also taste good at room temperature.

Recipes Of Stuffed Paranthas....