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:

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 a portion of the paratha dough into a circle, about 6-8 inches in diameter. The thickness should be even.

2. Apply Fat: Generously brush the surface of the rolled dough with melted ghee or oil. This fat is essential for creating layers.

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 circle, about 6-8 inches in diameter. Avoid pressing too hard, as this will compress the layers.

This method ensures that the paratha will have multiple flaky layers when cooked.

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. A light dusting of flour can help.