Paratha

    Griddle-fried flat breads are called "Parathas" and are extremely versatile. These rich and flaky discs of bread are
    the traditional accompaniment to all kinds of curries. You can roll up stir-fried meat or vegetables in them to make
    a delicious snack.

    Serves 6:
    Preparation time: 35 minutes


    Ingredients:
  • Wheat flour – 500 gm
  • Ghee – 100 gm
  • Salt – 2 teaspoon or to taste.
  • Water – 500 ml


    Method:
  • Mix flour and salt together in a large bowl. Make a well in the centre and slowly add small quantities of water until
    you have a smooth pliable dough. Carry on kneading the dough well until it is fairly stiff. Keep covered with a wet
    cotton cloth/kitchen towel until you are ready to use it.

  • Divide the dough into 25 equal portions, using one portion at a time and keeping the rest covered. Knead each
    portion into a ball.

  • Flatten the ball with your hands and place on a floured surface. Using a rolling pin, roll out a circle of about 8 cms in
    diameters - using a bit of dry wheat flour.

  • Apply some ghee on the circle and fold it back in a square shape. Roll it into a square shape of about 8 cms in
    diameter.

  • Heat a tava or large frying pan; put the paratha on it. Keep turning it over. When both sides are done, you will notice
    it changing to a slightly whitish colour.

  • Apply some ghee over it and turn it over. Let it get slightly brown before turning it over again. Apply ghee again to
    the other side. Remove from heat when it is thoroughly done with no raw edges left.

  • Keep on a kitchen towel to absorb excess oil. Serve hot with all kinds of curries.


    Variation:
    Add sliced onions, spices or mashed potato to the paratha dough to make stuffed paratha.


    Tips:
    Paratha may be cooled, wrapped in foil and frozen for future use. Reheat in a moderately hot oven still wrapped in
    foil.