Paratha Tortillas (Parathatillas)
★★★★★
PREP TIME
3 hours
COOK TIME
6 minutes
MAKES
12 paratha tortillas
Ingredients
1 1/2 cups
(192 grams) all-purpose flour
1/2 cup
(54 grams) pastry flour
1 teaspoon
kosher salt
1 teaspoon
baking powder
5 tablespoons
lard, divided
2/3 cup
cup (158 grams) warm water
Instructions
- In a stand mixer fitted with a paddle attachment, add both flours, the salt, baking powder, and 2 tablespoons of the lard. Mix on low until evenly pebbly. With the mixer running, slowly drizzle in the warm water, then bump speed to medium and knead until the dough is smooth and elastic, 5 to 7 minutes. (Alternatively, knead by hand for 7 minutes.) Cover the stand mixer bowl with a damp towel, and let rest for at least 1 hour.
- Plop the dough onto a lightly floured surface and divide it into 12 portions. Working with one portion at a time (and covering the rest with the damp towel), use a dowel or rolling pin to roll out as thinly as possible (I like to aim for a rectangle shape). Spread with 1/2 teaspoon of lard, then roll up tightly—you should have a long, horizontal rope.
- Coil the left end clockwise and to the right, stopping in the middle. Coil the right end clockwise and to the left, again stopping in the middle. You should now have a coiled ‘S’ shape (like those Superman “S” drawings). Fold so one coil stacks atop the other. Cover with a damp towel, and repeat with remaining dough. Allow coiled balls to rest for another hour, covered, at room temperature.
- Heat a large cast-iron skillet over medium-high heat. On a lightly floured surface, gently flatten a coiled ball into a disc with the heel of your hand, then roll into a 7-inch round. (Rotating the dough 45° each time you roll up and down helps with evenness.) Carefully transfer to the hot skillet; the tortilla should bubble and blister within 30 seconds. Flip, cooking another 30 to 45 seconds until the underside is just warmed through, then remove from the skillet and wrap in a cloth napkin. Roll and repeat until all parathatillas are cooked.
