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

Question

Learn effective shaping techniques to ensure even layers in paratha dough.

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 pleats into a spiral, and then gently flatten it. This creates flaky layers.

Detailed Explanation:

Shaping paratha correctly is crucial for achieving its signature flaky texture. Here's a step-by-step guide:

1. Roll the Dough: Start by rolling the paratha dough into a circle, about 6-8 inches in diameter. The thickness should be even.

2. Grease and Dust: Lightly grease the surface of the rolled dough with ghee or oil. Then, sprinkle a generous amount of flour (atta) evenly over the greased surface.

3. Pleat the Dough: Begin pleating the dough like an accordion. Start from one edge and fold a small strip over, then fold another strip over that, and continue until you reach the other end. This creates multiple layers.

4. Coil into a Spiral: Gently coil the pleated dough into a spiral shape, tucking the end underneath. This spiral shape is key to the flaky layers.

5. Flatten Gently: Using your fingers or a rolling pin, gently flatten the spiral into a circle again. Be careful not to press too hard, as this can compress the layers. Aim for a thickness of about ¼ inch.

6. Rest (Optional): Let the shaped paratha rest for about 10-15 minutes before cooking. This allows the gluten to relax, resulting in a softer paratha.

Pro Tip:

When rolling out the final paratha, apply even pressure and rotate the dough frequently to maintain a circular shape and prevent it from sticking to the rolling surface. Uneven pressure can lead to uneven cooking and a less flaky texture.