By Ujjainee Roy
June 20, 2024
Soft, flaky parathas are some of the best things that we can savour! However, homemade parathas can sometimes turn quite hard, especially after they're cooked. There are plenty of techniques which can help you keep your parathas soft and airy. Let's break down some of them.
Warm liquids help in making the dough more pliable and soft. Using warm water or milk for kneading the dough ensures better absorption of the liquid, leading to softer parathas. When mixing your flour, add warm water or milk gradually while kneading.
Fat acts as a tenderizer in dough, breaking down gluten strands and resulting in a softer texture. Ghee, oil, or butter are excellent choices for this purpose. Add a tablespoon of ghee, oil, or butter to your flour before kneading
Fat acts as a tenderizer in dough, breaking down gluten strands and resulting in a softer texture. Ghee, oil, or butter are excellent choices for this purpose. Add a tablespoon of ghee, oil, or butter to your flour before kneading
Allowing the dough to rest relaxes the gluten, making the dough easier to roll out and resulting in softer parathas. After kneading the dough, cover it with a damp cloth or plastic wrap and let it rest for at least 20-30 minutes.
Proper kneading develops gluten, which is crucial for the structure and texture of the parathas. Well-kneaded dough results in a uniform, soft texture. Knead the dough until it is smooth and elastic.
Yogurt adds moisture and acidity to the dough, which helps in making the parathas softer and gives them a slightly tangy flavor. Replace some of the water or milk in your dough recipe with yogurt.
Cooking parathas on medium heat ensures they cook evenly without becoming too dry or hard. High heat can cause the outside to cook too quickly, leaving the inside undercooked and hard. Preheat your tawa or skillet to medium heat before placing the paratha on it