Category: Caribbean
1. Prepare the Dough:
In a large bowl, mix flour, baking powder, and brown sugar.
Warm the milk and water until lukewarm.
Gradually pour the milk-water mixture into the flour, mixing until a shaggy dough forms. Adjust the liquid gradually because flour absorbs differently depending on brand.
Knead well, adding avocado oil as you go, until the dough is smooth and elastic.
Form the dough into a ball, cover with a damp paper towel and a tea towel, and rest for 10 minutes.
2. Prepare the Filling/Butter Layer:
Mix unsalted butter and vegetable shortening to form the butter layer.
Divide the dough into 7 small balls (or size depending on your pan).
Cover and rest the dough balls for another 10 minutes.
3. Roll and Layer:
Lightly flour your work surface. Roll each dough ball into a circle ~6–8 inches in diameter.
Spread a thin layer of the butter-shortening mixture over the top. Dust lightly with flour.
Make a cut from the center outwards, then roll the dough into a cone. Tuck the flap inside and press to form a single layer.
Repeat for all dough balls. Cover with damp towels and rest for at least 5 hours (6 hours is ideal for extra flakiness). Dough can also rest overnight.
4. Cook the Paratha:
Roll out each layered dough ball into a thin circle, pressing the edges thinner.
Heat a lightly oiled pan or dabla over medium heat.
Cook each paratha for ~20 seconds on one side, then flip and cook the other side until lightly browned.
Fold in half and gently press/lightly tap to separate layers.