Go to the Recipe: Ultra-Flaky Paratha
I wonder if you could use the same rolling or pleating techniques on a pie dough.
You could definitely try. But I'd keep a couple things in mind:
1. Pie dough does not have the same degree of gluten development as this paratha dough. So its capacity to stretch or coil is a little more limited (it might be a little shattery/crumbly). In this instance I would work the pie dough a little by rolling and folding it to develop a little more gluten before attempting to roll and coil/pleat.
2. Pie dough tends to be lower in hydration than this paratha dough. So it will have a little more snapback/elasticity after one manipulation (i.e. rolling). That means you may have to wait a few minutes before coiling or pleating, so that the dough doesn't fight you the whole way.
Hope this helps!
I made this to go with the Butter Chicken recipe from the same chef. I fried the paratha longer when I had leftovers the next day and thought the longer fry was much better. The rest are in the freezer. I made them both pleated and not and I didn't think the difference was significant. Both were great. Thanks again for clear instructions and a keeper recipe.
