Tag Archives: India

Baking with Hot Bread Kitchen: Paratha

Welcome back to my (very) casual series, “Baking with Hot Bread Kitchen.” It has been exactly two years since my last post in this series, but I’m on maternity leave now and hope to delve further into the Hot Bread Kitchen Cookbook before our mini human arrives. Last time in this series, I made tortillas de tiesto, feta-filled flatbreads from Latin America. Today I also went for a flatbread: paratha, a classic from South Asia. Read on for the experience…

Baking with Hot Bread Kitchen #9: Paratha

This recipe comes from The Hot Bread Kitchen Cookbook‘s section titled “Primordial Breads: Unleavened Flatbreads”. From this section, we’re already explored m’smen and chapati. Paratha is a rich, layered flatbread from the Indian subcontinent that Wikipedia tells us is traditionally served with breakfast. The cookbook says that “depending on the region, shapes and fillings can vary greatly.” These are a basic, layered-but-not-stuffed version of paratha.

Paratha

The paratha recipe has a short ingredients list; I decided to make half a recipe (8 instead of 16 flatbreads) for just F and me. Rice flour was the most out-of-the-ordinary ingredient but was easy to find at our local BioMarkt (organic supermarket). I wasn’t bothered to look for ghee in the international supermarket (full disclosure: I only thought of that just now, while writing!), so I used regular unsalted butter, which seemed to work fine.

The paratha dough came together quickly in our newly-acquired stand mixer and, thanks to the addition of butter, it was soft, pliable, and easy to work with. After a couple of 30-minute resting periods, I commenced rolling, buttering, and folding each individual dough ball to build up the layers. (If anyone can advise me on how to roll a triangular piece of dough into a circle, I’d be much obliged. My paratha shapes were not particularly round or consistent.)

Grilling the paratha in a non-stick skillet – with more butter, of course! – was time consuming but not difficult. F and I tried a fresh one and declared them delicious. I loved the nutty flavor imparted by the whole wheat (wholemeal, for UK readers) flour. They tasted like a less dense but richer chapati. When asked to describe the paratha using three adjectives, F summed them up as “buttery, succulent, crisp.” I’d call that a success! The paratha are best eaten warm, although they developed a nice crispiness by the time we had them alongside chicken korma and roasted cauliflower for lunch.

Would I make these again? Absolutely.

Have you ever made paratha? What’s your favorite way to stuff and/or eat them?

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Baking with Hot Bread Kitchen: Chapati

Welcome to the second installment of my new series, “Baking with Hot Bread Kitchen!” You can read about my first bread adventure here.

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Baking with Hot Bread Kitchen #2: Whole Wheat Chapati

I returned to the kitchen last weekend for my second “multi-ethnic” bread-making adventure from The Hot Bread Kitchen CookbookI’d been planning to make rich and complex paratha, but my time and energy were in short supply, so I settled on the simpler chapati, a classic South Asian flatbread. I’d helped make chapati while facilitating a cooking class at work last fall; also, many of my Bengali and Indian students and co-workers make it regularly.

Chapati requires just three ingredients: whole wheat flour, boiled water, and salt. What could be easier than that? As the cookbook mentions, mixing flour with hot water cooks the flour so that the flatbreads stay tender and pliable, even the next day. I recalled that you can actually buy special “chapati flour,” which is very finely ground. I used regular whole wheat flour for mine and it worked fine, although I may try using chapati flour next time to see if it changes the bread’s texture at all.

My chapati turned out well. The recipe was so simple and the whole process took just under an hour, from initial mixing to 12 cooked flatbreads. I made them in parallel with F making chicken curry from Simply Delicious. The chapati were (was?) tender, soft, and great for scooping up chicken pieces in the curry.

I took some leftover chapati to work the next day for my Bengali co-workers to sample — they were generous in their praise and told me it tasted like the “real thing.” An Indian co-worker recommended using a little less salt next time and drizzling leftover chapati with olive oil before packing and reheating them for lunch. I’ll try that next time — and yes, there will definitely be a next time for these quick and delicious flatbreads.

Have you ever made chapati? Post your tips and tricks in the comments.

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Modal Verbs & Cross-Cultural Moments

Over that past couple of months, I’ve been occasionally teaching ESOL classes for an amazing organization in east London called The Arbour. The project I’m teaching on offers free ESOL and Life Skills classes for Black, Asian and Minority Ethnic (BAME) women who have been in the UK for less than two years and are on the path to settlement. I’ve been teaching the same class of E2 (upper beginner/low intermediate) women every week and have loved getting to know them, learning about their cultures, and seeing their English improve. This particular class has about eight women from Bangladesh, two from Morocco, one from India, and one from Thailand. All of the women from Bangladesh and Morocco are Muslim.

So last week I was teaching part of a lesson on modal verbs (can, could, should, may, must, might, etc.) and had the women practice asking each other polite questions using modals (e.g., Can you please tell me where the next bus station is?”). When I called on one pair to demonstrate a short dialogue, one women indicated the other’s headscarf (hijab) and asked, “Why must you wear this?” This sparked a clamor for responses from most of the Muslim women, each wanting to explain why they wear the headscarves. I made them take turns as they explained about the rules of Islam requiring head covering unless a woman is with her close family members (only one of the Muslim women’s doesn’t wear one — nowadays, the women acknowledged, it’s more a matter of personal choice).

Though the conversation was interesting — I’m a sucker for cross-cultural moments — I thought it was getting off-track until one woman started to say “It is necessary to wear the hijab because…” A lightbulb went on in my head and I immediately stopped her and asked, “How can you rephrase that sentence using a modal verb?” She quickly figured out that “it is necessary” can be turned into “must” and made a beautiful modal verb sentence. The conversation continued, with me making sure that the women used modal verbs to explain the rules requiring them to wear the hijab.

I felt elated afterwards, thrilled that we could learn about each other’s cultures and religions while also practicing essential English grammar points. The women I’ve been teaching are incredibly smart and motivated to learn English so they can live, work, and navigate London more easily.

In sum: I love cross-cultural moments, especially when they happen to work perfectly with teaching English grammar.