What's the the best way to shape paratha before final proofing?

Question

Find out how to shape paratha dough correctly before final resting for layered, flaky results.

Answer 1

The best way to shape paratha before final cooking is to roll it into a circle, pleat it like an accordion, coil the pleated dough into a spiral, and then flatten it gently. This creates flaky layers.

Detailed Explanation:

Achieving the perfect flaky paratha relies heavily on the shaping technique. Here's a step-by-step guide:

1. Roll the Dough: Start by rolling a portion of the paratha dough into a circle, about 6-8 inches in diameter. The thinner you roll it, the more layers you'll create.

2. Apply Fat: Generously brush the surface of the rolled dough with melted ghee or oil. This is crucial for separating the layers during cooking.

3. Pleat the Dough: Begin pleating the dough like an accordion. Fold a small section over, then fold another section over that, continuing until you have a long, pleated strip.

4. Coil into a Spiral: Gently coil the pleated strip into a spiral shape, tucking the end underneath.

5. Rest: Allow the coiled dough to rest for about 10-15 minutes. This relaxes the gluten and makes it easier to roll out.

6. Flatten Gently: Using a rolling pin, gently flatten the spiral into a paratha, about 6-8 inches in diameter. Avoid pressing too hard, as this will compress the layers.

Pro Tip:

When rolling out the final paratha, start from the center and work your way outwards in a circular motion. This helps maintain the spiral structure and ensures even thickness. Avoid over-rolling, which can make the paratha tough.