PARATHAS

Preparation Method :

• Sift the flours and salt into a bowl. Make a well in the centre and add 10 ml / 2 teaspoons melted ghee or butter. Fold it into the flour to make a crumbly texture.
• Gradually add water to make soft, pliable dough. Knead until smooth. Cover and leave to rest for 30 minutes.
• Melt the remaining ghee or butter over low heat. Divide the dough into 12 - 15 equal portions and keep covered.
• Take one portion at a time and roll out on a lightly floured surface to about 10 cm / 4 inch in diameter.
• Brush the dough with a little of the melted ghee or sweet butter and sprinkle with flour.
• With a sharp knife, make a straight cut from the centre to the edge of the dough, then lift a cut edge, and roll the dough into a cone shape.
• Lift it and flatten it again into a ball. Roll the dough out again on a lightly floured surface until it is 18 cm / 7 inch wide.
• Heat a griddle and cook one paratha at a time, placing a little of the remaining ghee along the edges. Cook on each side until golden brown. Serve hot.