making paratha 5

I have paratha making pictures already posted, but not of this step. This is how the dough gets to be flaky and layered so the paratha can be easily "bussed" or pulled apart to be the "buss-up-shut" of Trini cuisine.

First, you separate a soft dough of flour, salt and baking powder (with water) into balls.

Then you roll or press out these balls and spread shortening/ghee/butter/oil on them all over. Sprinkle with a little flour and make a cut from the centre to the outer edge.

Start rolling up the circle from that cut.

Roll fairly close, making a tight cone.

Hold the cone point down and twist those folds down to the bottom, turning in a clockwise direction, getting each layer inside, eventually forming a ball again.

 

This ball is rolled out, placed on the tawah and brushed with oils, while cooking.

 

Not the best demonstration, but it's a start.

Done