Vegan Parathas with Roast Garlic & Cumin Seed Butter

With roasted garlic, cumin seed chilli butter. Flakey, soft and slightly crispy on the edges.

Ingredients

Paratha

300g all purpose flour

6g salt

15g oil or vegan ghee

150ml warm water

Roasted Garlic Cumin Seed Butter

Vegan butter

1 garlic bulb

1 tsp chilli flakes

1/2 tsp cumin seeds

30g fresh coriander

salt

Method

Mix flour and salt in bowl. Add in oil and mix well. Then pour in hot water and bring into a dough. Knead for at least 5 mins or so to get smooth soft dough ball. Set aside at room temp for at least 1 hour.

Divide dough equally into 4 equal parts. Work one by one to create 4 smooth dough balls. Place in a bowl and add some oil on top of each dough ball. Set aide for 15 minutes.

Working one by one, roll dough out as thin as possible, I like to use the stretching technique as it gets extra thin. Add 1 tsp of oil or vegan ghee, fold over to create lots of layers, roll into a ball.

Once all 4 are done, roll into 8 inches and place on a hot pan. Cook until golden bowl and top with cumin seed and garlic butter.

MUST DO’s

kneed for at least 5 mins until smooth

Allow to rest for at least 1 hour

Stretch to get nice and thin

make layers- doesn’t matter it looks messy!