Paratha (Indian Flatbread)

• Preheat oven to 400˚F. Prick the eggplants with a fork in couple spots and place them on a parchment paper lined baking sheet. Bake for 35 to 45 minutes until the skin turns darker and shrinks. Check foot notes for grilling, broiling or stove top options.
• The eggplants should be cooked through completely in the center. To check, press the back of a fork on the eggplant. It should compress easily all the way into the center without any resistance.
• Cut through the eggplant skin and scoop out the soft cooked flesh and mash it with a fork and set aside.
• Chop the tomatoes into small pieces, discarding some seeds if you wish. See note below for peeled and deseeded tomatoes.
• Heat 2 tablespoons olive oil in a saucepan at medium setting. Add the chopped tomatoes, minced garlic, paprika, cumin, cayenne or chili powder, ⅓ teaspoon salt and cook until tomatoes are softened, stirring in between, about 15 to 20 minutes.
• Add the mashed eggplants and cilantro. Continue to cook over low heat for another 10 to 15 minutes, stirring occasionally, mashing it if needed, into a thick but slightly textured dip like consistency.
• Stir in lemon juice and salt. Adjust as per taste, let it cool and transfer to a bowl, cover and refrigerate it overnight before serving.
• Take the zaalouk from the refrigerator about 30 minutes before serving and let it come to room temperature. Drizzle with remaining olive oil. Garnish with cilantro and red pepper flakes if you prefer.
• Chunky Zaalouk: To make a chunkier but less traditional zaalouk, insert garlic cloves into eggplant and roast it in the oven at 400˚F, along with the tomatoes. Chop the eggplants and tomatoes. Add the spices, herbs, half the olive oil, salt and mash it up to desired consistency. Drizzle olive oil and serve.

Dough

• Combine atta, salt, milk and ¼ cup water in a mixing bowl. Add extra water as needed to make a soft dough that is not sticky.
• Add ½ teaspoon oil and knead the dough very well for five minutes until smooth, moist and pliable, dusting with flour as needed. Cover with moist kitchen towel or a lid and let it rest for 30 minutes. 


• Divide dough into six portions and shape them into round balls.

  Tip: The dough should be easy to work with, not dense nor too sticky. If it is too hard then incorporate water one tablespoon at a time. If very sticky, add flour one tbsp at a time.

Folding and Shaping

• Using a rolling pin, roll each dough ball into a 6-inch round disc. Apply some oil and sprinkle some flour. The dough can be folded to make triangle, square or round layered parathas.
• Triangle: Fold ½ of the disc to make a semi-circle, apply some oil and sprinkle flour. Make a second fold to create a triangle.
• Square: Fold ⅓ of the disc, apply some oil and sprinkle flour over it. From the other side make a fold over previously folded layer.

  Apply oil over the 3-layered dough strip and fold ⅓ of it. Make a fold from other side to create a square.
• Round: There are three ways to do this.

  a) From the center of circle, make a cut to periphery. Then roll it like a cone and flatten into a round.

  b) Roll it like a jelly roll or cigar and then coil it and flatten into a round.

  c) First pleat the round disc like a pleated hand fan and then coil it and flatten into a round.

  Tip: Apply thin layer of oil and sprinkle flour between every fold and layer.

Rolling the Dough

• Roll the layered dough portions evenly into a 8-inch flatbread that is ⅛ inch thick, using minimal flour for dusting. To retain the layers well, be sure not to press too hard while rolling the dough and don’t roll it too thin. Maintain even but light pressure.


  Tip: Dredge the dough in flour as needed, but keep it minimal. Dust off excess flour each time before rolling or transferring to skillet.

Cooking Paratha

• Heat a skillet at medium high. It is ready for cooking when you can feel the heat while holding your palm 3 inches above the skillet. The pan should be heated appropriately for perfect parathas!
• Place the rolled out dough on skillet and cook for 1 to 2 minutes until some bubbles appear and the dough color changes.
• Flip it over, apply ¼ teaspoon oil evenly and cook the other side 1 to 2 minutes until light golden brown. Flip it and apply ¼ teaspoon oil.

  Tip: Flip paratha before cooking it fully on first side.
• Cook parathas flipping couple more times, until it has golden brown spots on both sides. Press with a spatula as it puffs up.

  Tip: Use medium heat for sufficient time, to cook through the layers. At high heat, the outside gets burnt, while inside is not cooked. Very low heat will increase cooking time and make the parathas dry and hard.

  Apply oil when paratha is still soft and has few golden brown spots. If you wait to apply oil until the bread is completely cooked then it will become hard.
• Repeat the above steps for all layered flatbreads. Transfer parathas to a casserole hot pot lined with kitchen or paper towel. Stack, wrap in towel and close lid to preserve moisture and keep them soft. Serve them hot.

  Tip: Place parathas on a wooden board, let cool slightly and crack them a bit with flat hands. That will loosen the layers and keep them soft.