In a large mixing bowl, put in the
whole meal flour, plain flour, salt and a knob of the ghee.
Add a little water at a time and
knead to form a soft dough which is wet to the touch.
Turn out onto a lightly floured
board and knead for ten minutes or longer.
Put the dough back into the mixing
bowl, cover with a tea towel and set aside for at least an hour.
Turn the dough out again on the
board and divide into 12 portions.
Roll each portion into a ball.
Melt the ghee over a low heat and
put it in a bowl.
Knead lightly and then roll each
ball of dough as thinly as possible into a circular shape.
Dip a small brush in the melted
ghee and brush each round lightly.
With a knife, make a cut from the
center of each circle to the outer edge.
Starting at the cut edge, roll the
dough tightly into a conical shape.
Press the apex of the cone and the
base towards each other and flatten slightly.
The roll will now be a small,
approximately round lump of dough again.
Lightly flour the board once more
and roll out the dough as gently as possible, taking care not to
press too hard and let the air out at the edges.
Grease liberally an iron griddle or
heavyweight frying pan and heat over moderate heat.
Cook each paratha individually,
turning it over occasionally and spreading more ghee until both
sides are a golden brown.
Serve hot with a curry or dhall or
butter and sugar.
Serves 4 - 6
This is probably the most popular of
Indian breads - rich, layered, flaky and deliciously flavored with
ghee, it makes up a complete meal when served with a curry or dhall but
may also be eaten as an in between snack with butter and sugar.
The secret behind the perfect paratha lies
in the rolling and folding technique in order to achieve the light,