印度面食之 -- 多層煎饼 Plain Paratha - 2

北印家里平时吃的圆形烙饼在和面做饼的时候不加任何东西，只在全麦粉里加上一点盐和水，合成软面团，抹上一点点酥油防干裂，这样的面团擀成圆饼烙的叫做Roti或Chapati。

抹上酥油分层做出不同形状煎的叫做Plain Paratha。裹入不同的馅料做成的馅饼叫做Stuffed Paratha，印度语里就根据馅的名称叫做xx Paratha 。Roti/chapati是不加油铁饼上烙成的，而Paratha则是煎制而成的，所以成品会香很多。

今天给大家介绍一种在印度家庭常做的多層煎饼。

 

材料：

面团：

2杯面粉

1杯水 （减去1大匙）注：天气干燥的时候可以不减

盐一小撮 （大概 1/4 茶匙）

其他：

酥油

 

把以上的材料和成面团，然后饧面30-40分钟，用一个干净的布沾湿扭干覆盖着更好。

用不完的面团可装到盒子里封密，可以冷藏两-三天。

1. 揪出乒乓球大的剂子，然后擀成圆形的面饼，抹上酥油和一点点的面粉，然後用小刀在麵餅的中間部分劃一刀。

2. 從刀口部分開始往左邊捲起，成甜筒狀。把“甜筒”反置，尖嘴向上。

3. 用手指或手板把“甜筒”往下壓成一個厚餅。然後把餅翻過來，就可以看如圖的圈圈狀。

2. 把麵餅再擀开成一個圓形如小盤子大的餅，平底锅里加点酥油兩面煎香即可。 

香软好吃的煎饼。可以就着菜，或咖喱吃。
 

English -- Plain Paratha - Type 2

印度面食--其他相关博文：

          

菜花馅饼 - Gobi Paratha             酥饼咖喱角          奶豆腐馅饼 - Paneer Paratha

          

  牛油果煎饼 - Guacamole Paratha     土豆馅饼 - Aloo Paratha            三角煎餅 - Plain Paratha-1

 

 

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回复 '7grizzly' 的评论 : hey.. indeed, you are right quite the same as its northern china peers... I bought mine at indian grocery store... They called it ATTA.

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回复 'elian' 的评论 : Thanks and I have been using grapeseeds oil, coconut oil and olive oil before and it all turned out pretty well, not tough or thick, it is more of the rolling and the oil used in this case I believe.

[elian]

You'll definitely need the ghee to make this thing work.
Otherwise it'll be very thick and tough to eat.
If not use grease, then don't fold the dough into layers,
just roll out with one layer should be good.
It's so easy to make them without folding in, and that's the Chinese version
pancake for wrapping up vegetables and shredded meat.
I think it tastes better than tortillas.

[7grizzly]

That's almost the same steps for my hometown 烙饼 (Northern China) except, of course, we don't use the ghee.

I mill wheat berries to get whole grain flour and the bread is much darker. It must have to do with the kind of wheat.

Where do you get your whole wheat flour?