- In a stand mixer with dough attachment, combine 3 cups flour and the salt. Mix briefly for 30 seconds. Add the olive oil and mix at least 3 to 4 minutes until small lumps appear.
- Add the water and mix 5 minutes on medium speed or until a lightly sticky dough forms. Roll into a ball, cover with plastic wrap and rest at room temperature for 1 hour. (Alternatively, mix dough in a large bowl by hand, for 10 minutes.)
- Divide the dough into 6 equal portions and shape into balls. Work with 1 ball at a time, leaving the rest covered. Roll each ball to approximately 14 x 8-inches or until very thin and translucent.
- Using an off-set spatula or knife, spread 4 teaspoons ghee or clarified butter on the stretched dough. Sprinkle evenly with 1 teaspoon flour and 1 tablespoon finely chopped walnuts.
- Starting from a long side, roll the dough into a snake. Working from each end, coil dough inwards, one end clockwise and the other end counterclockwise. When the coils meet in the middle, stack on top of each other and press lightly so that the dough holds together. Repeat with remaining dough balls. Rest, covered, at room temperature at least one hour.
- Roll each paratha ball to an 8-inch round (about 1/6th-inch thickness). Shaped parathas can be stored, between sheets of parchment in the refrigerator for up to 2 days.
- Preheat a 10-inch cast iron or heavy skillet over medium heat. Add one paratha to the dry skillet; cook for 1 minute per side. Drizzle in 2 teaspoons vegetable oil around the outer edge of the skillet and continue to cook paratha for 1 to 2 minutes per side or until golden brown.
- Transfer paratha to a paper towel lined plate and scrunch the from each end until the layers start to flake and come apart. Repeat cooking steps with remaining paratha, wiping out skillet with a paper towel between batches if needed. Serve with Honey Walnut Butter.
Tips
To make walnut butter, roast 2 cups California walnuts at 300°F for 10 minutes. Cool to room temperature. Combine in a food processor with 1 tablespoon honey, 1 1/2 teaspoons vanilla extract, 1 teaspoon walnut or vegetable oil, 1 teaspoon ground cinnamon and salt to taste; process until it forms a smooth paste. (Walnut butter can also be flavoured with spices and other seasonings as preferred.) For more information, visit https://walnuts.org/recipe/honey-walnut-butter/
Wrap cooked paratha tightly and store in the freezer for up to 3 months. Warm before serving.
Allergen Information: Walnuts, Gluten, Dairy
