Gabbu Parantha- Fresh flaky Indian soft Bread

Gabbu Paraantha

This is a funny name coined by my grandmother ! always has been my favorite.

2 cups Whole wheat flour/ aattaimage(25)

1/4 tsp salt,

1 tbsp oil

1 pinch of love

1 cup water or a little more if needed

1/4 cup flour for rolling and dusting

Mix the salt and oil in the flour

add water and soft knead as you go, bringing the dough together

we need a firm but pliable dough.

do not add water after the dough is formed, that is why you should sprinkle water bit by bit, so that it brings all the crumbs together.

smooth it out with a touch of oil, and cover it for 10-15 mins.

take the dry flour for dusting and dredging in a flat bowl or a plate

Take a fist size ball of dough, roll it between your palms and flatten

roll it out to a size of a small saucer, and lightly brush it with oil with your fingertips

dredge the oiled side in dry flour

fold it on two sides legthwise

dust it again with dry flour, now fold in the open sides to close like and envelope

pat it firmly, and roll it out again to a saucer size, repeat the folding process one more time.

now roll it out to a 8×8″, while rolling, bring out the corners with the rolling pin, then roll again, this retains the square shape. Roll with gentle pressure.

Heat the Tavaa/ griddle on a low heat, while you are rolling so that it is ready by the time you have rolled out the fi

first one.

flip it on the other side as soon as you see slight bubbles on the Paraantha.

cook the 2nd side a little more, brush the first side that is facing up now, with oil or butter and flip it over, brush a 2nd side with oil or butter too and let it become a bit crisp, but not burnt.

take it off the Tavaa/griddle, and serve hot with any curry or dip

You can also make small sizes, sprinkle those with salt and pepper and can be served as a healthy wholesome snack too.

All the layers form separately, giving a wonderful light flaky taste.

You can also add a pinch of roasted cumin seeds powder, or salt and chili powder in the folds to give it a savory taste

LACCHHAA PARAATHAA

1 cup whole wheat flour
1 tbsp ghee
1/4 tsp salt
Water to knead. Approx. 1/2 cup is more than plenty.
Add the ghee and salt in the flour and mix well.
Sprinkle water on the flour and fluff-knead with gentle hands.
Make a dough slightly tighter than the normal roti dough, loose than the poori dough. ( softer than pie crust)
Take a fist size chunk of dough. image(6)
Roll out a roti halfway.
Make a paste of 2 tsp oil and 2 tsp rice flour.
Smear that paste on th rolled chapati.
Sprinkle a little bit of rolling flour dusting on it.
Start pleating the roti in tiny pleats.
I just start gathering with fingers.
Coil that pleated strip.
Dust it with rolling flour.
Roll it out gently, tuck any loose sides in and slide it on a tavaa or flat griddle.
Roast it well on both sides on low heat.
Baste it with ghee or oil while roasting.
Makes about 3-4 Parathaas.
Serve hot n crisp with anything.
PS:
I also use chutney or jiraman or simple mith mirchi ( salt and Chili)or leftover chutneys in the layers, anything that adds color and flavor.