印度麵食之 -- 多層煎餅 Plain Paratha - 2

北印家裏平時吃的圓形烙餅在和麵做餅的時候不加任何東西，隻在全麥粉裏加上一點鹽和水，合成軟麵團，抹上一點點酥油防幹裂，這樣的麵團擀成圓餅烙的叫做Roti或Chapati。

抹上酥油分層做出不同形狀煎的叫做Plain Paratha。裹入不同的餡料做成的餡餅叫做Stuffed Paratha，印度語裏就根據餡的名稱叫做xx Paratha 。Roti/chapati是不加油鐵餅上烙成的，而Paratha則是煎製而成的，所以成品會香很多。

今天給大家介紹一種在印度家庭常做的多層煎餅。

 

材料：

麵團：

2杯麵粉

1杯水 （減去1大匙）注：天氣幹燥的時候可以不減

鹽一小撮 （大概 1/4 茶匙）

其他：

酥油

 

把以上的材料和成麵團，然後餳麵30-40分鍾，用一個幹淨的布沾濕扭幹覆蓋著更好。

用不完的麵團可裝到盒子裏封密，可以冷藏兩-三天。

1. 揪出乒乓球大的劑子，然後擀成圓形的麵餅，抹上酥油和一點點的麵粉，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. 把麵餅再擀開成一個圓形如小盤子大的餅，平底鍋裏加點酥油兩麵煎香即可。 

香軟好吃的煎餅。可以就著菜，或咖喱吃。
 

English -- Plain Paratha - Type 2

印度麵食--其他相關博文：

          

菜花餡餅 - Gobi Paratha             酥餅咖喱角          奶豆腐餡餅 - Paneer Paratha

          

  牛油果煎餅 - Guacamole Paratha     土豆餡餅 - Aloo Paratha            三角煎餅 - Plain Paratha-1

 

 

[盈_盈]

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

[盈_盈]

回複 'elian' 的評論 : 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 烙餅 (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?