Corsican-style Flaky Paratha

Ingredients

In this Corsican adaptation of Laccha Paratha, the traditional Indian spices are replaced with Corsican herbs, such as thyme, rosemary, and oregano. The use of olive oil instead of ghee adds a Mediterranean touch to the recipe. Additionally, the paratha is cooked on a griddle instead of being baked in a tandoor or oven, as is common in Indian cuisine. We alse have the original recipe for Laccha paratha, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the olive oil and mix well.
2. 2.
   Gradually add warm water to the flour mixture and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a small bowl, mix the softened butter with the chopped thyme, rosemary, and oregano until well combined.
4. 4.
   Divide the dough into small balls and roll each ball into a thin circle.
5. 5.
   Spread a thin layer of the herb-infused butter evenly over the rolled-out dough.
6. 6.
   Starting from one end, tightly roll the dough into a long cylinder.
7. 7.
   Coil the rolled dough into a spiral shape and tuck the end underneath.
8. 8.
   Gently flatten the spiral-shaped dough and roll it out again into a circle.
9. 9.
   Heat a griddle or non-stick pan over medium heat. Place the rolled paratha on the hot griddle and cook for about 2 minutes on each side, or until golden brown spots appear.
10. 10.
    Repeat the process with the remaining dough and butter.
11. 11.
    Serve the Corsican-style Flaky Paratha hot with Corsican-inspired dishes or enjoy it on its own.

Treat your ingredients with care...

• Olive oil — Use extra virgin olive oil for the best flavor and aroma.
• Fresh herbs — If fresh herbs are not available, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• For an extra flaky texture, brush the rolled-out paratha with a thin layer of olive oil before spreading the herb-infused butter.
• Experiment with different Corsican herbs like marjoram or savory to add your own twist to the recipe.
• Serve the Corsican-style Flaky Paratha with Corsican cheese and olives for an authentic Mediterranean experience.
• If you prefer a spicier version, sprinkle some red pepper flakes or paprika on the rolled-out dough before adding the herb-infused butter.
• Leftover parathas can be stored in an airtight container and reheated in a toaster or oven.

Serving advice

Serve the Corsican-style Flaky Paratha as a side dish with Corsican-inspired main courses, such as grilled fish or roasted vegetables. It can also be enjoyed as a standalone snack or breakfast bread.

Presentation advice

To enhance the presentation, brush the cooked parathas with a little melted butter and sprinkle some fresh herbs on top before serving. Serve them on a rustic wooden platter or a traditional Corsican ceramic plate.