Paratha.
Ingredients.
225g / 8oz of wholewheat flour.
1 teaspoon of salt.
200ml / 1/3 of a pint of water.
50g / 2oz of melted ghee or butter.
Method.
Make the dough as for chapati.
1. Place the flour and salt in a bowl. Make a well in the centre and gradually stir in the water.
2. Work to a soft, supple dough, knead for 10 minutes, then cover and leave in a cool place for 30 minutes.
3. Knead again very thoroughly then divide into 6 pieces.
4. Roll out each piece on a floured surface into a thin circle.
5. Brush with melted butter or ghee and fold in half.
6. Brush with melted butter or ghee again and fold in half again.
7. Roll out again into a circle about 3mm / 1/8 of an inch thick.
8. Lightly grease a griddle or large heavy based frying pan and place over a moderate heat.
9. Add a paratha and cook for 1 minute, lightly brush the top with a little melted butter or ghee and turn over and cook until golden.
10. Remove from the pan and keep warm while cooking the rest.
Makes 6.
To make stuffed parathas, roll one portion into a ball and make a depression in the middle.
Press about 1 teaspoon of dry vegetable curry into the depression and shape the dough back into a ball enclosing the filling.
Roll out into a circle and fry as above.
