|
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.
|
