Paratha (pronounced pa rat ha) is a flat bread from India that is very thin and crispy. It is good for breakfast with eggs or in the evening with soup or curry. I really like this bread and eat it a lot. The key to this recipe is that it needs to be thin so that it will be flaky and crispy.
2 cups of bread flour or all purpose flour
2 tbs butter, melted
about 1 cup of warm water, enough to knead the dough
1 tsp salt
1 bunch of green onions, chopped
In a medium bowl combine the flour, salt, and melted butter. The flour will be like biscuit dough when you cut in the butter or shortening. Pour in enough water to moisten the dough and knead until it is smooth and elastic. About 5 minutes will be enough. Put the dough in a bowl and cover with a moist cloth so that it doesn't dry out. Let the dough rest for about 20 minutes.
In the meantime, chop the green onions and melt about 2-3 tbs of butter.
After 20 minutes, take the dough out of the bowl and knead for a minute or two and divide into 6-8 balls. Roll one at a time out with a rolling pin. Make sure that the dough is thin. It should be about 6-8 inches in diameter. Once it is rolled out, brush some butter on the dough and then sprinkle some chopped onion on top. Roll it up like you would a carpet. Then roll it up like a cinnamon roll. Finish rolling up the rest of the dough.
Flatten the paratha again with the rolling pin. Heat up a griddle or non stick pan. Brush the pan with some oil or melted butter. Place the disk in the pan and fry until golden brown on both sides.
Serve warm with soup or curry. Enjoy!