Name: Dhakai Paratha (Flaky Fried Bread)
Ingredients: 1 1/2 c (1 1/2 pounds) all purpose flour; 1/3 ts Salt; 1/4 ts Baking powder; 3 1/2 tb Soft butter or margerine (I used far more than they called for because it was so hard to stretch it out); 1/3 c (2 1/2 ounces) milk

A denial of the resurrection does not figure in early anti-Christian apologetics. That would be the obvious thing to attack if you wanted to stamp out this fledgling religion, right? But no one attacks it. Why do you think that is? I think it was because too many people knew it was true. There may have been bewilderment about its significance, but the fact of Jesus’ resurrection was never denied. Jesus was clearly raised from the dead. The argument was simply about what that could possibly mean.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Dairy	Indian		1	Servings

INGREDIENTS

1 1/2	c	(1 1/2 pounds) all purpose flour
1/3	ts	Salt
1/4	ts	Baking powder
3 1/2	tb	Soft butter or margerine (I used far more than they called for because it was so hard to stretch it out)
1/3	c	(2 1/2 ounces) milk

INSTRUCTIONS

from The Art of Indian Cuisine by Pranati Sen Gupta (who probably wouldn`t
mind me reprinting her recipe because every Bengolee I know is related to
someone who is somehow related to me)
1. sift dry ingredients.Mix in 2 1/2 tbsp butter or shortening.Add enough
milk to make a soft dough.Cover bowl containing dough with damp cloth and
set aside for 30 min.
2. Knead dough well.Devide into 2 balls.Roll out each ball into a round
about 6 inches in diameterand 1/6 inch thick.Brush each round with 1/2 tbsp
butter and sprinkle lightly with flour.Make a cut from the centre of the
round to the edge.Roll dough from one cut edge to the other to form a
crescent like roll.Cut each roll into 3 equal parts.Place cut side of each
up,flatten,and roll out to the size of a pancake.
(*i didn`t really understand the last 2 lines so i did like they do at
home.The mamak people which are indian muslims usually make this by
throwing it up in the air rather like i believe they do with pizza over
here.Deficient in this regard,my mother made do with stretching it out on
an oily surface before folding it up into a 6 inch pancake of sorts.)
...to cont.where I left off....
Heat ghee in a shallow frying pan and fry paratha turning about 5-7 min or
until both sides are a golden brown and crisp.Serve while hot.(At home it
would be served with a dhal.We do have varieties of these whereby a meat
/chicken filling is added ((murtabak)) or where it is fried after being
dipped in an egg mixture((no special name)). Posted to FOODWINE Digest by
Lena Das <v63ld@MORGAN.UCS.MUN.CA> on Sep 2, 1997

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