-
Sieve
wholemeal flour, white flour and salt into a mixing bowl and rub in 1
tablespoon of the ghee.
-
Add water,
mix and knead dough as for chapatis.
-
Cover dough
with clear plastic and set aside for 1 hour.
-
Divide dough
into 12-14 equal portions and roll each into a smooth ball.
-
Melt ghee
over a low heat and cool slightly.
-
Roll each
ball of dough on a lightly floured board into a very thin circular
shape.
-
Pour 2
teaspoons of the melted ghee into the center of each and spread lightly
with the hand.
-
With a knife,
make a cut from the center of each circle to the outer edge.
-
Starting at
the cut edge, roll the dough closely into a cone shape.
-
Pick it up,
press the apex of the cone and the base towards each other and flatten
slightly.
-
You will now
have a small, roughly circular lump of dough again.
-
Lightly flour
the board again and roll out the dough very gently, taking care not to
press too hard and let the air out at the edges.
-
The parathas
should be as round as possible, but not as thinly rolled as the first
time.
-
Cook on a hot
griddle liberally greased with extra ghee, turning parathas and
spreading with more ghee, until they are golden brown.
-
Serve hot
with grilled kebabs, sambal and podina chatni.
