Plain Paratha (makes 4) 
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Ingredients: 
2 x 200 ml. heaped cups of Plain Wheat Flour.
(or use a 1/3 Wholemeal Chapatti Flour to 2/3 Plain Flour mixture)
1 x 200 ml. cup Water.
Salt.
Flour for rolling.
Ghee for layering.

Method:
Sieve the Flour into a large mixing bowl, add a pinch of Salt and combine.
Add half the Water at first, mix the dough, keep adding Water until the dough is springy.

Divide into 4 equal pieces.

Take a piece of dough and form a ball, squash gently with your hand, roll into a 20cm. disc.
Then paint the top surface with a little Ghee.

Fold your nearest edge over by a couple of centimetres, then form a roly-poly sausage 
by pushing it away from you with your hands flat.

Then make it into a spiral, either on the worktop, or by wrapping it around your finger,
flatten with your hand slightly, then roll into a 20cm disc with the rolling pin. 


Place in a pre-heated skillet (large gas ring at  power) and toast each side for a few seconds, 
keep turning it over until brown patches appear on both sides.

Put on a plate and place your hands at either edge, then...
swiftly clap your hands together and crush the Paratha into a pile,
(this is the traditional way of serving plain Parathas),

Serve while still hot for mopping up sauces. 