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In a large mixing bowl, put in the
whole meal flour, plain flour, salt and a knob of the ghee.
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Add a little water at a time and
knead to form a soft dough which is wet to the touch.
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Turn out onto a lightly floured
board and knead for ten minutes or longer.
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Put the dough back into the mixing
bowl, cover with a tea towel and set aside for at least an hour.
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Turn the dough out again on the
board and divide into 12 portions.
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Roll each portion into a ball.
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Melt the ghee over a low heat and
put it in a bowl.
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Knead lightly and then roll each
ball of dough as thinly as possible into a circular shape.
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Dip a small brush in the melted
ghee and brush each round lightly.
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With a knife, make a cut from the
center of each circle to the outer edge.
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Starting at the cut edge, roll the
dough tightly into a conical shape.
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Press the apex of the cone and the
base towards each other and flatten slightly.
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The roll will now be a small,
approximately round lump of dough again.
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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.
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Grease liberally an iron griddle or
heavyweight frying pan and heat over moderate heat.
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Cook each paratha individually,
turning it over occasionally and spreading more ghee until both
sides are a golden brown.
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Serve hot with a curry or dhall or
butter and sugar.