Indian Paratha - Butter Flatbread – Gluten-free version

👨‍🍳 Method

For the Wrapping Dough

1. 1
   In a bowl, mix the flour, whole wheat flour, salt, baking powder, cumin and turmeric.

   Bowl
2. 2
   Add the oil and rub it into the flour with your fingers, to coarse crumbs.
3. 3
   Gradually add the water and Knead about 5 minutes, until you get a smooth, soft dough that doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
4. 4
   Cover and let the dough rest 20 minutes at room temperature.

   💡Oil-and-water dough needs no rising: the rest relaxes the gluten, so the dough rolls out thin without shrinking back.

To assemble

1. 5
   Divide the dough into 8 balls and roll each ball into a circle fine.

   ⚙ Dividing into Balls and RollingRolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
2. 6
   Spread the softened butter, in a thin layer over each round, fold into four, into a triangle.

   💡Folding and rolling dough spread with butter creates layers: over the heat the butter separates them, and the malawach comes out flaky.
3. 7
   Roll out the triangles again, each one into a round.

   ⚙ Rolling Out DoughRolling pin

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
4. 8
   Heat the heavy skillet over medium-high heat, grease it lightly with oil and fry each paratha 2 minutes per side, until brown spots appear.

   ⚙ Pan-fryingStoveFrying pan
5. 9
   Serve hot with butter or alongside a stew.