Recipe: Onion Bread (Pyaz Ka Paratha, Indian) and How to Make Clarified Butter (Ghee)

ONION BREAD (PYAZ KA PARATHA)

"Minced onions are kneaded into the dough to prepare this delightful and savory paratha. Serve with a raita of your choice."

2 cups whole-wheat flour (atta), plus extra for dusting
4 tablespoons semolina
1 1/2 teaspoons (or to taste) table salt
1 teaspoon red chili powder
I medium-sized red onion, peeled and finely minced
6 tablespoons melted Clarified Butter, divided use (recipe follows)
Water, as needed
Vegetable oil for greasing

In a bowl, combine the wheat flour, semolina, salt, red chili powder, onion, and 2 tablespoons of the butter. Slowly add the water, kneading as you go. Make a soft dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky; otherwise it will not roll out well. Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.

Roll the dough into a log and cut it into 10 equal portions. Lightly dust a clean surface and a rolling pin with flour.

Lightly grease your hands with oil (or dust with flour). Take 1 portion and roll into a ball between the palms of your hands, then flatten the ball. Place it on the prepared surface. Use a rolling pin to roll it out into a circle about 5 to 6-inches in diameter.

Lightly brush the surface of the dough circle with the butter and fold it in half. Brush with the butter and fold in half again to form a triangle.

Lightly flour the work surface again, and roll out the triangle until the base of the triangle is about 5 to 6-inches wide.

Heat a griddle on medium heat and brush it lightly with butter. Add the paratha to the griddle. Cook for about 2 minutes or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.

Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are rolled out and cooked. Serve hot.

CLARIFIED BUTTER (GHEE)
Makes about 1/2 cup

This butter lends a nutty taste to Indian cooking.
Use sparingly, as it is high in fat.
1/2 pound unsalted butter

Heat a heavy pan over low heat. Add the butter, allowing it to melt. Once the butter has melted, increase the heat, bringing the butter to a boil. The fat will start to separate and the butter will begin to foam.

Reduce the heat and simmer for about 15 minutes. Watch carefully, at it may burn. The milk solids will start to settle at the bottom, and the liquid butter will float to the surface. When the liquid butter becomes amber in color, remove from heat. Allow the liquid to cool to room temperature.

Strain the amber liquid into a jar; discard the remaining sediment. Cover the jar and store, refrigerated, for up to 6 months.

Makes 4-5 servings
Source: The Everything Indian Cookbook by Monica Bhide