Pan-fried Indian Flatbread [Paratha]
Ingredients
* 300 gr or 20 tbsp. of All-purpose flour [Cake flour]
* 1 whole Egg
* 1 sachet [37-40 gr] Sweetened Creamer, or just use Sweetened Condensed Milk
* ½ tsp. Fine salt
* 5 tbsp. of Liquid Margarine/Cooking Oil (3 tbsp. for the dough, and the rest for its spread)
* 100 ml or a half of starfruit glass (220 ml sized glass) Warm water.
Other Ingredients
A sufficient All-purpose flour for its sprinkle, as needed and optional.
Notes
◈ For the Premium style, please skip away the sweetened condensed Creamer/milk ingredient. Then substitute the Warm water with Liquid milk or UHT Milk.
◈ For a soft and fibrous texture, we can sprinkle it with a sufficient flour. But for a chewy and soft texture, you should skip the flour sprinkles. Just simply ignore it.
◈ The main use of the Milk ingredient is to get a thicker final Flatbread texture. It’s easier for us to be full when we eat it.
Therefore, if you prefer the mild flavor you should just follow the default recipe, please skip the use of Milk.
◈ If we skip the Sweetened Condensed Kremer or milk, just replace it with Liquid milk or Milk Powder, then add 1 tsp. of Sugar as to substitute the sweetness from the skipped Sweetened Condensed Creamer/Milk.
◈ For an extra soft texture, moister and tastier Flatbread, we should use only the Egg yolk.
While the dose of water is added about 30 ml to replace the egg whites we miss.
◈ The setting of the heat when baking surely affect the final texture of this Flatbread.
If we use low heat, then the texture tends to be dry and crispy on the outside.
To get a Flatbread with a soft inside and out texture, please use medium heat while occasionally flip it upside down as not to burn.
Meanwhile, when using a medium but rather small heat, the final Flatbread texture will be crispy but soft inside.
So, feel free to adjust its heat by your own preference.
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