Parathas are Indian flatbreads you could easiy get addicted to. Flaky, buttery and usually stuffed with onions, potatoes or meat, parathas are as versatile as they are tasty.
Making parathas is actually quite simple. Treat this flatbread dough as you would a bread dough. After mixing the ingredients, you'll knead the dough until it is elastic but not sticky. Check the texture by using your finger to make an indentation in the dough - none should stick to it. If the dough is too sticky, simply add more flour and continue kneading. It is important to let the dough rest.
Parathas are served with a side of fresh buffalo's milk yogurt in Punjab, the agricultural region in northwest India considered the nation's breadbasket. To mimic that tradition, beat yogurt until it is smooth and season with a pinch of salt.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.