Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling . Such doughs may contain more than eighty layers. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product.
17-496: Paratha ( pronounced [pəˈɾɑːtʰɑː] , also parantha/parontah) is a flatbread native to the Indian subcontinent , with earliest reference mentioned in early medieval Sanskrit , India ; prevalent throughout the modern-day nations of India , Pakistan , Nepal , Bangladesh , Maldives , Afghanistan , Myanmar , Malaysia , Singapore , Thailand , Mauritius , Fiji , Guyana , Suriname , and Trinidad and Tobago where wheat
34-466: A Western Chalukya king, who ruled from present-day Karnataka, India . Indian parathas evolved from the dish puran polika , which is like a sweet version of today's stuffed paratha. Several versions of wheat dishes like vestikas, mandakas and polikas have been described in Sanskrit literature. Parathas are mentioned in the 12th-century Sanskrit encyclopedia, Manasollasa , compiled by King Someshawar III,
51-402: A tava , and finishing off with shallow-frying . Plain parathas are thicker and more substantial than chapatis / rotis because they have been layered by coating with ghee or oil and folded repeatedly, much like the method used for puff pastry or a laminated dough technique, and as a result have a flaky consistency. Stuffed parathas may include a wide variety of ingredients and be prepared in
68-411: A breakfast meal. It may be stuffed with potatoes, paneer , onions , qeema or chili peppers . Flatbread A flatbread is bread made usually with flour ; water , milk , yogurt , or other liquid; and salt , and then thoroughly rolled into flattened dough . Many flatbreads are unleavened , although some are leavened, such as pita bread . Flatbreads range from below one millimeter to
85-475: A few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava , comal , or metal griddle, and eaten fresh or packaged and frozen for later use. Flatbreads were amongst the earliest processed foods , and evidence of their production has been found at ancient sites in Mesopotamia , ancient Egypt , and
102-434: A variety of styles, traditionally depending on region of origin, and may not use folded dough techniques. A number of traditional techniques are used to achieve the layered dough for plain parathas. These include covering the thinly rolled-out pastry with oil, folding back and forth like a paper fan and coiling the resulting strip into a round shape before rolling flat, baking on a tava and/or shallow frying. Another method
119-400: A young man and woman sharing fresh tandır bread is a symbol of young love, however, the culture of traditional bread baking is changing with younger generations, especially with those who reside in towns showing preference for modern conveniences. Laminated dough Pastries using laminated doughs include: This cooking article about preparation methods for food and drink is
136-559: Is not correct to state that the paratha was popularised in Delhi after the 1947 partition of India , as this item was prevalent in Delhi before then. Nijjar (1968), in his book Panjāb under the Sultāns , 1000–1526 AD claims that parathas were a common food in that period, but cited no source for his claim. Parathas are one of the most popular unleavened flatbreads in the Indian subcontinent , made by baking or cooking whole-wheat ( atta ) dough on
153-970: Is the traditional staple . It is one of the most popular flatbreads in the Indian subcontinent and the Middle East . Paratha is an amalgamation of the words parat and atta , which literally means layers of cooked dough . Alternative spellings and names include parantha , parauntha , prontha , parontay , paronthi ( Punjabi ), porota (in Bengali ), paratha (in Odia , Urdu , Hindi ), palata ( pronounced [pəlàtà] ; in Myanmar), porotha (in Assamese ), forota (in Chittagonian and Sylheti ), farata (in Mauritius and
170-794: Is to cut a circle of dough from the center to its circumference along its radius, oiling the dough and starting at the cut edge rolling so as to form a cone which is then squashed into a disc shape and rolled out. The method of oiling and repeatedly folding the dough as in western puff pastry also exists, and this is combined with folding patterns that give traditional geometrical shapes to the finished parathas. Parathas can be round, heptagonal, square, or triangular. Common fillings include mashed spiced potatoes ( aloo paratha ), dal , cauliflower ( gobi paratha ), and minced lamb ( keema paratha). Less common stuffing ingredients include mixed vegetables, green beans, carrots, other meats, leaf vegetables , radishes , and paneer . A Rajasthani mung bean paratha uses both
187-713: The Indus civilization . The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would subsequently spread to other regions of the world. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam , the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in
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#1732883466161204-703: The Maldives ), prata (in Southeast Asia), paratha , buss-up shut , oil roti (in the Anglophone Caribbean ) and roti canai in Malaysia and Indonesia. The word paratha is derived from Sanskrit (S. पर, or परा+स्थः, or स्थितः). Recipes for various stuffed wheat puran polis (which Achaya (2003) describes as parathas) are mentioned in Manasollasa , a 12th-century Sanskrit encyclopedia compiled by Someshvara III ,
221-609: The Akkadian tinuru , which becomes tannur in Hebrew and Arabic, tandır in Turkish, and tandur in Urdu/Hindi. Of the hundreds of bread varieties known from cuneiform sources, unleavened tinuru bread was made by adhering bread to the side walls of a heated cylindrical oven. This type of bread is still central to rural food culture in this part of the world, reflected by the local folklore, where
238-628: The dough around the top; they are then gently flattened with the palm against the working surface before being rolled into a circle. The paratha is an important part of a traditional breakfast from the Indian subcontinent. Traditionally, it is made using ghee but oil is also used. Some people may even bake it in the oven for health reasons. Usually, the paratha is eaten with dollops of white butter on top of it. Common side dishes are curd, fried egg, omelette, mutton kheema (ground mutton cooked with vegetables and spices), nihari , jeera aloo (potatoes lightly fried with cumin seeds), daal, and raita as part of
255-407: The layering technique together with mung dal mixed into the dough. Some stuffed parathas are not layered, lacking in the flakiness of plain parathas, and instead resemble a filled pie squashed flat and shallow-fried, using two discs of dough sealed around the edges. Alternatively, they can be made by using a single disc of dough to encase a ball of filling and sealed with a series of pleats pinched into
272-569: The region. Analysis showed that they were probably from flatbread containing wild barley , einkorn wheat , oats , and Bolboschoenus glaucus tubers (a kind of rush). Primitive clay ovens ( tandir ) used to bake unleavened flatbread were common in Anatolia during the Seljuk and Ottoman eras, and have been found at archaeological sites distributed across the Middle East. The word tandır comes from
289-619: The then-ruler of region around Karnataka. According to Banerji (2010), although parathas are associated with North Indian cooking, puran poli of Maharashtra and Gujarat is a close cousin of paratha. The method is to stuff parathas with a variety of fillings. However, Banerji states, the Mughals were also fond of parathas which gave rise to the Dhakai paratha, multilayered and flaky, taking its name from Dhaka in Bangladesh . O'Brien (2003) suggests that it
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