Thursday, October 29, 2020

Paratha and Taboon Bread

I love bread in an y form and shape!....sometimes they make a very good companion to appetizers.


 3 cups flour

1 1/2 teaspoon of salt

1 egg large


ghee or butter

a pinch of baking powder


 Combine flour and salt. Add the egg and water until you have a soft, but not sticky dough. The texture is a little more dry than a pizza dough. Set aside at room temperature covered for 30 minutes.

Divide the dough in 5 balls. Take a ball and with a roll pin make a rectangle. Spread ghee or butter, and sprinkle with flour on top. From one long side of the rectangle, fold a piece in a size of 1 cm, and then fold in the opposite side, like making a paper fan. Once you have all the rectangle folded, fold it in oposite direction making a big round circle. Make the other balls. Refrigerate them for at least 30 minutes. 

Take each ball, and flatten them. 

Heat a pan and medium heat, and apply some ghee or butter. Place a paratha, and cook it each side for 3-4 minutes until golden brown. ENJOY!

Also, I made Taboon bread with Zaatar from Angie.....I have to admit that this bread is delicious!!


  1. wow both of your flatbreads are excellent! Thanks for the shoutout :-)) And I am so glad that you liked the taboon bread.

  2. This bread looks so good and fairly easy to make. I like that it doesn't have to be made with yeast and I like that it goes in a skillet. I'll give this one a try.

  3. El otro día hice 👩‍🍳unos panecillos en sarten y me quedé satisfecha con el resultado ☺estos que nos traes les voy a dar su oportunidad 👍besinos wapa