Paratha from Near & Far: Recipes Inspired by Home and Travel (page 299) by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IvyManning on October 29, 2016

    We found these to be tough and greasy at the same time. Going back to my Julie Sahni recipe.

  • Rutabaga on March 17, 2016

    Flaky, rich , and buttery, these flatbreads are truly delicious. They taste best fresh out of the pan. With a stand mixer, the dough comes together seamlessly, and they are easy to roll out and cook. I shaped them in the early afternoon, dusted them very well with flour, and left them covered on a plate for several hours until it was time to cook them. As long as they are very well dusted, I didn't find they had problems sticking together, and this made it easy to get them ready quickly at dinnertime.

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