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Paratha Recipe

Paratha Recipe

Ingredients : Makes 12

185 g plain flour

185 g atta flour

1 tablespoon ghee at room temperature

250 ml water

185 ml melted and cooled ghee

1 1/2 teaspoons salt


Method :

Sift both types of flour with the salt into a large bowl. Add in the tablespoon of ghee. Knead with water for at least 10-15 minutes. Form into a smooth ball, cover and set aside for an hour. Divide the dough into 12 equal portions. Roll each portion into a very smooth ball. Roll out on a lightly floured board to a circle the size of a dinner plate. Spread with 2 teaspoons of the melted ghee, taking it right to the edges. It is best to spread this with the hand, as a brush would just soak up the ghee. With a knife, cut a straight line from the center of the circle to the edge. Starting at the cut edge, roll the circle of dough very closely into a cone shape. Pick it up and with the base of the cone sitting on one palm, press the apex down towards the base and flatten slightly. Now roll out this ball of dough again on a floured surface, using a floured rolling pin, but this time roll very gently and not as thinly as before- the aim is not to let the air out at the edges - rather like making flaky pastry. Try to keep the parathas as round as possible. Repeat with the rest of the dough and when all are rolled for the second time, start cooking. Heat a heavy griddle or frying pan and spread about 2 teaspoons of melted ghee on it. Put the paratha on the hot pan and while the first side is cooking, spread another teaspoonful of thee on the top side. Serve warm, or cool completely before wrapping in foil for freezing.


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