These parathas are my first entry to the brand new flatbread Neighborhood Bake.  The flour mixture is just a little uncommon however I believed it ought to style good and it does.

The process relies on https://www.seriouseats.com/aloo-paratha (and not using a filling) though the flours are completely different. The corn (i.e., maize) meal is a finely floor stone-millled product.  Half the flour is bread flour and half is break up between the corn and the rye.  With the bread flour, the dough  had sufficient power to carry collectively whereas being rolled out.

I’ve made Chinese language scallion pancakes and parathas a couple of occasions earlier than, however my rolling and cooling expertise are fairly minimal.

Recipe
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– 80g (50%) – KA bread flour (+ ~ 8-10g extra throughout mixing/kneading
– 50g (32%) – Indian Head corn meal
– 30g (19%) – rye (Locke’s Mill stone floor)
– w Tsp – sugar
– 1 Tblsp – olive oil
– 105g (66%) – water
 

There’s not a lot to be mentioned in regards to the course of. It is the usual roll right into a disk; butter or oil the disk; roll disk up right into a tube; roll the tube right into a flat coil; roll out the coil right into a disk; and prepare dinner. I used softened butter as an alternative of ghee or oil, and I forgot to sprinkle the buttered facet with flour earlier than continuing. I remembered simply in time for the final one, which I believe confirmed higher layers and is the one within the first picture.

I bought some puffing throughout cooking, not a lot however seen.  The cooked parathas did not actually brown in any respect and had been delicate with a little bit of chew. I am undecided how brown and crispy the exteriors “ought to” be, however I favored these very a lot to eat. The corn-rye mix with just a little sugar is a winner for a lot of completely different breads, IMHO.

TomP