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Quick Paratha
A shortcut version of South Asian paratha made from frozen puff pastry. The pastry is portioned, shaped into rounds, and cooked in a dry skillet until flaky, pliable, and spotty brown.
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Ingredients
- 14 oz Frozen puff pastry (Use one 14-ounce sheet of all-butter Dufour pastry, or both sheets from a 17.3-ounce Pepperidge Farm box. Thaw according to package directions before using; cut the pastry into 8 equal pieces. Pepperidge Farm pastry is preferred for texture and pliability, while Dufour provides a more buttery flavor.)
Steps
- 1
Thaw the frozen puff pastry according to the package directions, keeping it cool and workable rather than allowing it to become warm or greasy.
- 2
If using a single 14-ounce sheet of Dufour pastry, cut it into 8 equal pieces. If using Pepperidge Farm pastry, use both sheets and cut each sheet into 4 equal pieces, for 8 pieces total.
- 3
Working with one piece at a time, press and smush the pastry together into a cohesive ball. Do not knead it like bread, but do apply enough pressure to bring the layers together.
- 4
On a lightly floured work surface, roll each pastry ball into a thin round, approximately 7 inches in diameter. Repeat with the remaining pieces, keeping the unrolled pastry covered or chilled if needed so it stays firm.
- 5
Heat a dry skillet over medium heat. Do not use oil, and do not raise the heat excessively to speed browning; the pastry needs time to cook through.
- 6
Place one pastry round in the hot skillet and cook until the underside develops scattered brown spots and the pastry begins to puff, about 2 to 3 minutes.
- 7
Turn the paratha and cook the second side until spotty brown and cooked through, about 2 to 3 minutes more. It should be flaky and pliable, with no translucent areas visible on either side.
- 8
Transfer the cooked paratha to a plate and repeat with the remaining pastry rounds. Serve warm.
Notes
The source describes this as a shortcut for traditional paratha. Do not handle the pastry too delicately when forming the balls, but avoid bread-style kneading. Cook over moderate heat so the centers cook before the surfaces brown. The package weights are alternatives, not amounts to combine.
Nutrition per serving
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