Indian coconut bread recipe
The perfect accompaniment to any curry, Mark Sargeant's coconut paratha is minimal in its ingredients, and makes the most of virgin coconut oil.
Ingredients
- 75 g self-raising flour
- 50 g virgin coconut oil
- 1 pinch sea salt
- 1 cup plain yoghurt
- 1 cup extra flour, for dusting
- 2.6 oz self-raising flour
- 1.8 oz virgin coconut oil
- 1 pinch sea salt
- 1 cup plain yoghurt
- 1 cup extra flour, for dusting
- 2.6 oz self-raising flour
- 1.8 oz virgin coconut oil
- 1 pinch sea salt
- 1 cup plain yoghurt
- 1 cup extra flour, for dusting
Details
- Cuisine: Indian
- Recipe Type: Bread
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Place the flour in a large mixing bowl with a good pinch of sea salt then add enough yoghurt to form a medium soft dough.
- Knead for 5 minutes then wrap in cling film and rest in the fridge for 20 minutes.
- When nice and chilled dust a work surface with flour and roll the dough out into one large rectangle.
- When nice and chilled dust a work surface with flour and roll the dough out into one large rectangle.
- With a spoon, spread the coconut oil over the dough then fold the dough back in on its self so that you have four sealed ends and the coconut oil is all contained inside.
- Chill the dough to set the coconut oil for about 5 minutes then carefully roll it out again, this time just folding it back. By doing this you are mixing layers of the coconut oil through the bread.
- Chill again and repeat once more.
- Once the dough is nice and cold and firm divide the mixture into two and roll out one piece into a circle about 15cm/5-inches in diameter.
- Heat a heavy frying pan until hot adding a little coconut oil then add a paratha and cook for about 1 minute.
- Continue to cook as above for a total of 1-2 minutes, turning frequently.
- Repeat with the second paratha. Serve hot.
Recipe provided by The Groovy Food Company
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