Parotta / Paratha

Sift the flour into a large bowl, making sure it is well aerated and free of lumps. Make a well in the center, where you add the salt and water. It is important to use warm water, as this helps activate the gluten in the flour. Gradually bring the flour over the water and mix with your fingers until the dough comes together evenly. Once you have a smooth mass, incorporate 1 tablespoon of oil, which will add extra elasticity to the dough. Knead the dough for at least 10 minutes until it becomes smooth and elastic. After you finish kneading, shape the dough into a ball, then place it back in the oiled bowl, covering it with a cloth to prevent it from drying out. Let it rest for 1-5 hours; to achieve authentic Indian bread, it is recommended to let it rise for 5 hours.

After this period, take the dough out onto an oiled work surface and divide it into 6 equal parts. Cover them with a cloth to avoid drying out. Take one piece of dough and roll it out into a thin, translucent rectangle on the oiled work surface. Brush the entire sheet with a little oil using a brush or your hand. Fold the sheet lengthwise, similar to folding paper when making a fan; lift the corners towards you and fold the raised part (3-4 times) to form overlapping strips of dough. Repeat the operation until you have folded the entire sheet of dough.

Place the folded sheet on the table with the folds vertical, and run your palms along it from the center to the edges, while simultaneously elongating the dough. Lift it off the table and shake it about 15-20 times, touching the work surface with the middle of the roll each time. Put it back on the table (with the folds upright) and roll from the ends towards the center, forming a snail shape. Gently press with your hand to integrate the layers. Take each snail and roll it out into a round sheet with a diameter of about 14-16 cm. Brush the top side of the sheet with a little oil.

Heat a cast-iron or non-stick skillet very well (without fat). Place the round sheet in the skillet, with the oiled side down, and fry for 3-4 minutes or until it lightly browns over medium heat. During this time, brush a little oil on the top side. Flip the sheet and bake the other side for 2-3 minutes. Remove it to a plate and gently clap the edges between your palms to separate the layers. Rotate the bread and repeat clapping until you have made a complete 360-degree turn. This step is essential to highlight the layers of dough, resulting in perfectly layered Indian bread.

Proceed the same way with the remaining dough, keeping the baked breads warm, wrapped in a towel or in a covered dish, until you finish making them. Serve them plain, while warm, alongside ghee (clarified butter), heavy cream, yogurt, or cheeses, to create a perfect culinary experience. These Indian breads are not only delicious but also a true feast for the senses!