Recipe : Paratha
Preparation Time : 25 minutes
Serves : makes 12 - 15 pieces
Whole wheat flour – 3 cups
Flour for dusting – ½ cup
Refined flour – ½ cup
Water – to mix the dough
Ghee or unsalted butter, melted – 3 tbsp
Salt – 1 tsp
Sift the flours and salt into a bowl. Make a well in the center and add 2 tsp of unmelted ghee.
Fold it into the flour to make a crumbly texture. Gradually add water to make a soft, pliable dough.
Knead until smooth. Cover and leave to rest for 30 minutes.
Divide the dough into 12-15 equal portions and keep covered. Take one portion at a time and roll out on a lightly floured surface to about 4 inch in diameter.
Brush the rolled dough with a little of the melted ghee or sweet butter and sprinkle with flour.
With a sharp knife make a straight cut from the center to the edge and roll the two halves into a cone shape.
Now roll the triangular pieces from all the sides and the center, on a lightly floured surface, till all the sides are equally thick again.
Heat a griddle and cook one paratha at a time, placing a little of the remaining ghee along the edges.
Cook on each side until golden brown.