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 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 tight spiral, tucking the end underneath the coil.

5. Rest: Let the coiled dough rest for about 10-15 minutes. This allows the gluten to relax, making it easier to roll out.

6. Flatten Gently: After resting, gently flatten the spiral with your palm or a rolling pin into a circle. Avoid pressing too hard, as this will compress the layers.

7. Roll Out: Roll out the flattened dough into a paratha of desired thickness, usually about 6-8 inches in diameter. Be gentle to maintain the layers.

Pro Tip:

When rolling out the paratha, apply even pressure and rotate the dough frequently to ensure a uniform thickness. Uneven thickness can lead to some parts cooking faster than others, resulting in an inconsistent texture.