Ingredients
Check only the ingredients you are missing.
Directions
Main Steps
1
Prepare the Dough:
2
In a large bowl, mix flour, baking powder, and brown sugar.
3
Warm the milk and water until lukewarm.
4
Gradually pour the milk-water mixture into the flour, mixing until a shaggy dough forms. Adjust the liquid gradually because flour absorbs differently depending on brand.
5
Knead well, adding avocado oil as you go, until the dough is smooth and elastic.
6
Form the dough into a ball, cover with a damp paper towel and a tea towel, and rest for 10 minutes.
7
Prepare the Filling/Butter Layer:
8
Mix unsalted butter and vegetable shortening to form the butter layer.
9
Divide the dough into 7 small balls (or size depending on your pan).
10
Cover and rest the dough balls for another 10 minutes.
11
Roll and Layer:
12
Lightly flour your work surface. Roll each dough ball into a circle ~6β8 inches in diameter.
13
Spread a thin layer of the butter-shortening mixture over the top. Dust lightly with flour.
14
Make a cut from the center outwards, then roll the dough into a cone. Tuck the flap inside and press to form a single layer.
15
Repeat for all dough balls. Cover with damp towels and rest for at least 5 hours (6 hours is ideal for extra flakiness). Dough can also rest overnight.
16
Cook the Paratha:
17
Roll out each layered dough ball into a thin circle, pressing the edges thinner.
18
Heat a lightly oiled pan or dabla over medium heat.
19
Cook each paratha for ~20 seconds on one side, then flip and cook the other side until lightly browned.
20
Fold in half and gently press/lightly tap to separate layers.