Sieve flour with salt. Warm milk slightly and dissolve sugar in it.
Make a well in sieved flour, pour milk and around half a cup of water and mix in gradually. When fully mixed, knead to make a soft dough. Cover with a moist cloth and keep aside for ten minutes.
Melt ghee and add two-thirds of it to the dough, incorporate it gradually and knead it again. Cover and keep aside for ten minutes. Place dough on a lightly floured surface and flatten with a rolling pin into a rectangular shape.
Apply one-fourth of the remaining ghee evenly over the rolled dough, dust with flour, fold one end to two-thirds or the rectangle and then fold the other end over it to make three folds. Cover and refrigerate for ten minutes. Repeat this entire process thrice.
Remove form the refrigerator and flatten into a rectangle around one-eighth inch tick and make round discs of four inch diameter with a round cutter. Then make three crisscross incisions evenly spaced on the surface of each disc.
Place discs on butter paper sheets and refrigerate until ready to serve.
Melt ghee on a tawa and shallow fry paranthas over low heat until golden brown on both sides. Serve hot.
Chef\'s Tip
The longer you refrigerate the dough, the paranthas will become flakier. But do not refrigerate it for more than eight hours. |
