You can dunk the paratha in Zhong Sauce, Sichuan Chili Crisp, or a chili crisp vinaigrette.
teaspoons fine sea saltOlive oil, for cookingYou must use a stand mixer or handheld mixer with a dough hook for this recipe to develop the kind of body this dough needs. If you don’t have an electric mixer, I really wouldn’t waste my time, unless you have the perseverance to knead a very sticky dough vigorously for 45 minutes to achieve the same result. In that case you have my full blessing.
Dusting with flour as needed to prevent sticking, roll out one portion of the dough to a rough circle that’s thin and 13 inches wide. The shape doesn’t have to be perfect. Brush a generous layer of canola oil over the top, extending all the way to the edges . Starting from one side, fold over the dough in 1½-inch increments, squeezing out any large air pockets as you go. When you have a long folded strip, fold it the other way in 1½-inch increments into a thick folded cube.
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