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Fold in half and press lightly. Brush the top of the half circle with oil and fold in half again, making a triangle. Pick up the triangle and roll in flour. Roll the triangle into a 6-inch triangle, dusting with flour as needed. (Use only the amount of flour you need to easily roll the bread. Excess flour on the griddle burns and creates smoke.)

5. Lightly oil the preheated griddle and wipe off excess. Pick up the triangle, dust off extra flour, and place on the heated griddle. Cook for 1 minute until bottom colors and paratha becomes firm and easy to pick up. Turn paratha over and cook until light brown spots appear on the underside, about 1 minute.

6. Using a large spoon, lightly oil the top of the paratha with ½ teaspoon oil. Turn over and oil the other side. Using the large spoon or spatula, press the paratha in a circular motion. It will puff in some places. Cook until light brown on both sides. The longer you cook it, the crispier it will become. If you’re going to eat it right away, make it crispy. But if you’re going to eat them later, keep them soft; the crispy ones will become dry.

7. Serve immediately or place in an airtight container to serve later. Enjoy the parathas plain, with or without Indian pickles, or serve them with any curry dish.

NOTE: Cooked parathas can be kept at room temperature for about 8 hours. If planning to serve later, refrigerate parathas and enjoy cold or reheat on the griddle. Parathas can also be frozen; thaw in refrigerator and reheat before serving.

NUTRITION INFORMATION PER SERVING:

Calories: 134; Total Fat: 4 g (Saturated Fat: 0.5 g); Carbohydrate: 22 g; Protein: 4 g; Fiber: 4 g;

Sodium: 224 mg

Fried Bread

Puri

PREP: 15 minutes

COOK: 30 minutes

MAKES: 10 servings

SERVING SIZE: 2 puris

Puris make any meal a celebration. Everyone, young and old, loves puris. Although you can make them alone, they are easier to make with two people—one to fry and one to roll the dough. I sometimes make them with ajwain (carom seeds) and sometimes without—whatever the mood calls for.

2 cups roti-atta, or white whole

wheat flour

½ teaspoon salt

¾ teaspoon ajwain, optional

1 cup water

2 teaspoons canola or vegetable oil

Canola or vegetable oil for frying

1. In a mixing bowl or food processor, combine flour, salt, and ajwain, if using. Make a well in the center of the flour. Gradually add water as you mix dough. (Depending on the type of flour, the amount of water needed may vary slightly.) Knead the dough for 1 to 2 minutes until smooth and elastic. Dough is slightly harder than roti dough in consistency. Cover and let stand for 10 minutes or longer.

2. Lightly oil your hands. Divide the dough into 20 balls. Roll each ball between the palms of your hands in a circular motion until smooth. Press to flatten.

3. Heat 3 inches oil in a karahi/wok or skillet on high heat. Oil is ready when a little bit of batter dropped in the oil rises to the top right away (about 400ºF).

4. On a lightly oiled surface, roll out each ball to a 3-inch circle. (If you are frying alone, roll out all the puris and place between towels to prevent drying. If you have help in frying, one person can roll the puris and the other one can fry.

5. Carefully drop one puri at a time into the hot oil. Using a large flat frying spatula, turn the puri as it rises to the top. Lightly press with the spatula and it will puff into a ball. Turn the puri again and lightly brown both sides.

6. Drain the puri on the side of the karahi and place on several layers of paper towels. Continue frying one at a time, making sure the oil is hot.

7. Serve immediately as puffed breads or store in an airtight container. As the puri cools, it will deflate. While they are still slightly warm, place them in an airtight container. Or stack them on top of each other and wrap them in aluminum foil.

NOTE: If the puris are at room temperature, it is best not to warm them since they can dry out quickly. Serve them with hot curry instead. If refrigerated, place the puris, stacked and tightly wrapped