Dairy Dairy Coconut Paratha
Yield: 3 Small Parathas
- 9 Heaped Tbsp Dairy Dairy Low Fat Powdered Milk + 3 Cups Water (Mixed)
- 6 Oz Dried Coconut (Shelled and Cut into Small Pieces)
- 6 Cups Flour
- 2 Tbsp Baking Powder
- 2 Tsp Salt
- ¼ Lb each Butter and Vegetable Shortening
- 4 Oz Vegetable Oil
- In a blender, add the mixed Dairy Dairy Low Fat Milk and dried coconut and process until smooth. Strain through a fine mesh strainer and retain just the coconut milk.
- Add the flour, baking powder and salt to a large mixing bowl and mix to combine. Add the coconut milk in 3 installments and mix until dough has absorbed this liquid, and then begin to knead using your hands for about 2 minutes until the dough comes together. Divide dough into 3 balls. Let rest for 15 minutes.
- Meanwhile, melt shortening into a sauce pan on medium heat. When melted remove pan from heat and add cubed butter to the hot shortening to soften up on its own. Stir gently and set aside.
- Dust your counter with flour and roll out each dough ball into 9 inch circles. Brush the butter mixture evenly.
- Using a small knife make a cut from the center to the edge, then roll the dough into a cone form stuffing edges of the dough under as to properly secure to sit pointy side up. Let rest for 15 minutes
- Place tawa/large frying pan on medium to high heat. Dust your counter with flour and roll out each cone into 9 inch circles. Brush paratha with vegetable oil and place on hot tawa. Cook for about 20 seconds then flip and brush other side with oil. Cook for 45 seconds and brush with oil and flip until dough is crusty on both sides. Using a wooden dabla ( or two pot spoons ) strike roti and beat until flaky in consistency and it tears slightly into large strips. Remove paratha roti and place in a clean kitchen towel to keep warm.