Why are Parathas smeared with fat/oil within layers?
The difference between plain roti and plain parathas is that parathas have oil in between their layers, and roti's don't.
Even after we put oil in the layers we still smear the front and back sides with oil while cooking them. That may be for taste though.
What purpose does oil in layers serve?
If we put the same amount of oil in flour while kneading the dough, instead of putting it in layers, will the effect be same?
Best Answer
It's the same idea as puff pastry, when the layers of oil/fat heat up they expand and make air pockets in the dough which gives the flaky consistency.
The fat or oil needs to be layered and not amalgamated to get the flaky layers. If it was spread throughout the dough randomly it would be a more spongy texture.
The other name for this is laminated dough.
In short the layering of dough and fat/oil are to generate texture.
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Are parathas oily?
The difference between plain roti and plain parathas is that parathas have oil in between their layers, and roti's don't. Even after we put oil in the layers we still smear the front and back sides with oil while cooking them. That may be for taste though.What is the difference between Parotta and paratha?
\u201cGenerically, they are the same thing in that the dough is allowed to briefly self-leaven by resting and fat is added to the dough before it's rolled out in order to create the layers. But the North Indian paratha is made of whole wheat, while the Kerala parotta is made of maida.How can I make my paratha soft for long time?
How to keep paratha softParatha , How to make paratha , three easy ways
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