Plain Paratha (makes 4)
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:
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 ¾ 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.
[Print This Page] [Close this Window]