Corn-rye Parathas

These parathas are my first entry to the new flatbread Community Bake.  The flour combination is a little unusual but I thought it should taste good and it does.

The procedure is based on https://www.seriouseats.com/aloo-paratha (without a filling) although the flours are different. The corn (i.e., maize) meal is a finely ground stone-millled product.  Half the flour is bread flour and half is split between the corn and the rye.  With the bread flour, the dough  had enough strength to hold together while being rolled out.

I've made Chinese scallion pancakes and parathas a few times before, but my rolling and cooling cooking skills are pretty minimal.

Recipe
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- 80g (50%) - KA bread flour (+ ~ 8-10g more during mixing/kneading
- 50g (32%) - Indian Head corn meal
- 30g (19%) - rye (Locke's Mill stone ground)
- 2 Tsp - sugar
- 1 Tblsp - olive oil
- 105g (66%) - water
 

There's not much to be said about the process. It's the standard roll into a disk; butter or oil the disk; roll disk up into a tube; roll the tube into a flat coil; roll out the coil into a disk; and cook. I used softened butter instead of ghee or oil, and I forgot to sprinkle the buttered side with flour before proceeding. I remembered just in time for the last one, which I think showed better layers and is the one in the first photo.

I got some puffing during cooking, not much but visible.  The cooked parathas didn't really brown at all and were soft with a bit of chew. I'm not sure how brown and crispy the exteriors "should" be, but I liked these very much to eat. The corn-rye blend with a little sugar is a winner for many different breads, IMHO.

TomP