Nan-E-Parata (Sweet fried bread)2014-06-15
- Yield : 4
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 40m
- 560 g plain white flour, sifted
- 1½ tsp salt
- 1 packet fast-acting yeast
- 275 ml lukewarm water
- 12 tbs oil, plus more for deep-frying
- 50 g icing sugar
Sift the flour with the salt and mix in the yeast.
Add the water a little at a time and mix to form a firm dough.
Knead the dough until it is smooth and elastic, shape it into a ball and leave it, covered, in a bowl for about half an hour.
Divide the dough into 4 balls, and again divide each of these into 4, making 16 altogether.
On a lightly floured board roll each ball in turn into a disk no thicker than 1.5 mm. Then, using a pastry brush, brush 1 tablespoon of oil over 3 disks and stack them on top of each other topping with a fourth.
Press down lightly with a rolling pin.
Each stack should not be more than 5 mm thick.
Repeat, making 4 breads in all.
Heat enough vegetable oil in a large frying-pan and deep-fry the breads over a medium to high heat, one at a time, until light brown.
They should not be too crisp.
Remove and drain.
Sift the icing sugar over the hot breads, on both sides.
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