Multi Layered Paratha
You may know the rghaif, the round Moroccan pancake. This recipe uses the same dough to make Russian pancakes, a flattened, square or round version of rghaif or you can call multi layered paratha. Instead of rolling the dough into a flat square, the dough is made into a circle shape.
First, the dough is kneaded until it is soft and smooth. Next, portions of the dough are flattened and folded into circles. If you keep the dough well oiled and fry it in a pan, you get a layered pancake or flatbread that is crispy on the outside and chewy on the inside.
Multi Layered Paratha
For the Dough:
- All-purpose flour – 2 cups
- Fine semolina – 1 cup
- Baking powder – 1 tsp
- Salt – 3 /4 tsp or to taste
- Honey – 1/2 tbsp
- Warm milk – 1 glass
To cook the Multi Layered Paratha (pancakes):
- Vegetable oil – as required
- Melted butter – 100 gm
- Mozzarella cheese – per choice
Make the dough:
- In a large bowl, mix the flour, semolina, baking powder, salt and honey.
- Add the warm milk and mix to form a dough. Add more milk if necessary to obtain a soft dough that is easy to knead, but not sticky.
- Divide into 4 portions, apply oil and set aside for 30 minutes.
- Prepare a large, smooth surface to work with the dough, grease the work surface with a little vegetable oil so that the dough does not stick.
- Place the balls of dough on an oiled surface, like a baking sheet. Make sure the dough is well oiled so it doesn’t dry out.
- With oiled hands, flatten and spread the dough into a very thin circle or irregular square. Make it as thin as you can without breaking the dough.
- Apply melted butter and sprinkle it with a little flour. This helps keep the folded layers separate while the pancake cooks.
- Fold one side of the dough to the centre.
- Fold the opposite side in toward the centre to form a narrow strip of dough.
- Fold dough like cylinder shape as shown in the video.
- Set the folded dough aside on an oiled surface. Repeat the process until all the dough has been folded into a cylinder shape. Let them rest for 10 minutes. Flatten the cylinder shaped dough to form circles and roll down with rolling pin with light hands.
- Heat a skillet, cast-iron skillet, or griddle over medium to medium-high heat.
- Place the pancake in the pan and fry, turning several times, until golden brown and the centre of the pastry is cooked through.
- Serve with honey.