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.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.