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Ingredients : 1
1/2 cups fine wholemeal flour
1
1/2 cups plain white flour
1
1/2 cups salt
6-8 tablespoons ghee
1
cup water
Extra ghee for cooking
Method :
Sieve the wholemeal flour, white flour and
salt into a mixing bowl. Add in 1 tablespoon of the ghee. Mix in water
and knead the dough before covering with clear plastic and set aside for
an hour. Divide the dough into 12 equal portions and roll each into a
smooth ball. Melt the ghee in a pan over low heat and cool slightly.
Roll each ball on a lightly floured board into a very thin
circular shape. Pour 2 teaspoons of the melted ghee into the center and
spread lightly. 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.
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