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Ingredients

Adjust Servings:
Wheat Flour – 14 oz (400 g)
Durum Flour – 4 ½ oz (130 g)
Water – 12 fl oz (355 ml)
Baking Powder – 2 tsp
Vanilla Sugar – 1 tsp
Sugar – 1 tbsp
Salt – 1 pinch
Butter – 3 tbsp
Sunflower Oil – to taste

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Moroccan Paratha

Moroccan Paratha

Features:
  • Vegetarian
  • 40 min
  • Serves 6
  • Medium

Ingredients

Recipe

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Moroccan cuisine is known for its flair and long-established traditions. Surprisingly, even in the age of technology, many people prefer to cook in the old way. Specifically, in earthenware pots and according to recipes that have not changed for dozens of years. In many families, for example, it is common to roll Moroccan paratha exclusively by hand and bake it in a braiser pan.

Not all stores carry durum wheat flour. In a pinch, you can replace it with semolina of the same variety. Many eastern peoples put various fillings between the layers of parathas: spinach, cheese, minced meat, onion. The Moroccan recipe is the simplest, most classic choice.

Steps

1
Done

Combine wheat flour, 3 ½ oz (100 g) durum flour, one teaspoon of baking powder, vanilla sugar, sugar, and salt. Add warm water and knead the dough. Grease it with vegetable oil, cover with a film, and let sit for an hour.

2
Done

Grease a plate with vegetable oil. Separate the dough in half. Cut a quarter from one half, roll it into a ball and place it on the plate. Cut the dough remaining from the half into seven equal parts, twist them into balls, and put them on a plate as well. Cover with a film and let sit for 20 minutes. Separately do the same with the second half of the dough.

3
Done

First, assemble the first paratha. Grease the work surface with vegetable oil and lay the larger ball on it. Shape it into a flat cake. Combine the remaining flour and baking powder and sprinkle it with the mixture.

4
Done

Lay the already flattened smaller cake as the next layer. Grease it with butter and sprinkle with a mixture of flour and baking powder. Lay the remaining six pieces in the same manner.

5
Done

Make incisions in the free space of the large layer in the direction from the center to the edge. Wrap the small layers with the resulting pieces. Wrap the dough with film and let sit for 10 minutes. Meanwhile, form a second paratha.

6
Done

Heat vegetable oil in a pan and fry the parathas on both sides over moderate heat until golden brown.

Moroccan paratha in a skillet turns out airy and layered. It goes great with tea or coffee. Serve with preserves, jam, or condensed milk. And if you like sweets, sprinkle dough layers with sugar during cooking.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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