Paratha Dough is not very difficult to make, you have to keep a Firm look at the quantities you are using, ideally we take 1 cup of water For 2 or 2.5 cups of Flour, so you need to use your own skills For that, the recipe I have given below is accurate and made several times, thus its authentic, you can try this …
3 cups of wheat Flour
3 tbspns plain Flour
1 – 1 ½ cup luke warm water / enough water to make an elastic dough
2 tbspns olive oil or butter
-Sieve Flour and plain Flour in a mixing bowl.
– Add enough water gradually and mix with your hands to make a soft to firm dough. If you are new at making chapattis/ parathas, it is better to have a little firmer dough, which is easier to control while rolling out.
-Knead for a couple of minutes and add butter or oil and then knead again. Sprinkle some water, cover and leave to stand for 10-20 minutes or so. Knead a little again. Now you should have smooth, soft dough.
-This process can be done quickly with the kitchen mixer/ dough maker.
-When it is boiling add lemon juice. Now you will observe that it begins to curd.
-After a minute remove it From heat.
-Demonstrate some utensils like, put a bowl and place a strainer on it. Place a muslin cloth on this strainer and pour this curdled mixture in it. When all water is drained and curds are left tie the muslin cloth From the top and place something which has a weight on it.
-After 10 minutes open the clock and carefully take the cheese block out of it.
-Place it on a cutting board and cut it into blocks.
Use this tasty, homemade and Fresh paneer in daal paneer, palak paneer and mattar paneer.
-Demonstrate the utensils in the way it is advised.
Well Dough is the most important and basic element of making a good pizza. The taste of pizza depends on the freshness of dough, so I usually make fresh dough and it takes less than an hour to make it. Today, I will be telling you the recipe of thin crust pizza dough.
2 cups self rising flour
1 tbspn sugar
2 tbspns dry yeast
1 cup of warm water
– Mix yeast and sugar in warm water and keep aside for 5 minutes until the yeast is fermented.
– Now add flour and mix well.
-Knead knead and knead. Add extra flour if needed. When smooth, put it in a large deep bowl with a lid and keep it covered for 2 – 4 hours at a warm place. When it is doubled in size, pinch and use.
-After 30 minutes you will notice that its volume has been doubled. Now knead it once more to remove the extra air inside.
-Divide your dough into two, each will make a 12” pizza.
-Place one part of dough on a pizza pan and use your fingers to make a fine pizza crust.
-Glaze your crust with olive oil before putting any topping.
Your crust is ready to be baked. Be creative in preparing your toppings!
-Add flour while kneading if you feel that dough is sticking to our hands.