Sunday, June 15, 2014

Nan-E-Parata (Sweet fried bread)


  • 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


  1. Sift the flour with the salt and mix in the yeast.
  2. Add the water a little at a time and mix to form a firm dough.
  3. 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.
  4. Divide the dough into 4 balls, and again divide each of these into 4, making 16 altogether.
  5. 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.
  6. Press down lightly with a rolling pin.
  7. Each stack should not be more than 5 mm thick.
  8. Repeat, making 4 breads in all.
  9. 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.
  10. They should not be too crisp.
  11. Remove and drain.
  12. Sift the icing sugar over the hot breads, on both sides.

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