Paratha is a layered fried flat bread or pastry. This is famous in Pakistan, India, and Morocco & may be some where else. This recipe is from one of my friend. Who is from Morocco. It goes very well with fried eggs, kababs, chicken curry & you can use in burritos & shwarmas.
"I finally made this recipe. YAY!
I LOVED it... and so did my husband! I had to improvise, as I did not have a griddle, and used my 12 inch skillet. It worked very nicely. I kept my heat at med/low. I didn't use all the oil and butter the recipe called for(maybe half of it). I made about 9 pieces...they were wonderful! I will definitely be making this again. Thank you sidu..."
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Moroccan Paratha Preparation
Mix both flour & salt add 1 cup of water, stir with wooden spoon until moisten all flour. If seems dry add some more water little by little. Cover & leave for 30 minute. After 30 minute knead for 5 minute until it comes in smooth dough of medium consistency. You can do till this step one day before or three, four hours.
Divide the dough into dinner roll size balls, cover with kitchen towel to prevent skin form. Spread two table spoon oil on your counter top. Take a dough ball roll on oiled surface into thin square sheet( as you can spread easily). Lightly brush with clarified butter. Then fold like a three layer business latter. Now you have a long horizontal rectangle. Fold right third to center and then fold left third to center of rectangle. Look in pictures.
You have a square with nine flour sheet layers. Roll this square in to a big square of 9x9 inch square. Fry on preheated griddle (tawa) on medium heat fry this pastry square from both sides until lightly browned, use 1 table spoon oil to grease griddle for each side.
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