Coconut Paratha – Manjula’s Kitchen
Divide the dough into eight equal parts and form into balls.
Roll the dough balls into a 3” circle. Place one tablespoon of filling in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle three to four minutes.
Press the filled ball lightly on dry flour from both sides.
Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into a seven-inch circle.
Heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
After a few seconds, drizzle a half teaspoon of oil over the paratha. Flip the paratha and put again a half teaspoon of oil. Lightly press the puffed areas with a spatula. This will help the paratha to puff.
Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
Parathas are best served hot and crispy. They will be soft as they cool off.