Paratha (Unleavened bread fried on a griddle) recipe
ingredients
5 cups (500 g) 1.1 lb Wholewheat flour (atta)
Salt to taste
1 cup (200 g) 7 oz Ghee
1 cup (250 ml) 8 fl oz water
Salt to taste
1 cup (200 g) 7 oz Ghee
1 cup (250 ml) 8 fl oz water
method
1. Sift the wholewheat flour and salt in a bowl, incorporate 2 tbsp ghee, add the water gradually, and knead to a smooth dough.
2. Divide the dough into 5 equal portions and shape each into balls. Dust each with flour, cover with a damp cloth and keep aside for 10 minutes.
3. Flatten each ball and roll out. Brush with ghee and fold over. Brush the folded surface with ghee and fold over again to form a triangle. Roll out the triangle with a rolling pin.
4. Heat a griddle (tawa) and brush the surface with ghee. Place the paratha on the griddle and fry for a few minutes. Coat with a little ghee, turn over and fry the other side as well. Both sides of the paratha should be crisp and delicately browned.
5. Remove and serve immediately.
2. Divide the dough into 5 equal portions and shape each into balls. Dust each with flour, cover with a damp cloth and keep aside for 10 minutes.
3. Flatten each ball and roll out. Brush with ghee and fold over. Brush the folded surface with ghee and fold over again to form a triangle. Roll out the triangle with a rolling pin.
4. Heat a griddle (tawa) and brush the surface with ghee. Place the paratha on the griddle and fry for a few minutes. Coat with a little ghee, turn over and fry the other side as well. Both sides of the paratha should be crisp and delicately browned.
5. Remove and serve immediately.
serving amount
serves: 4 - 5
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