INGREDIENTS

INSTRUCTIONS

Sift the flours and salt into a bowl. Add 5 tablespoons melted
concentrated butter or ghee and rub it into the flour until the
mixture resembles coarse breadcrumbs.  Gradually add the water, mixing
in just enough to make a very soft,  pliable dough.  Work the water
into the flour and gather the dough into a ball. Knead  the dough for
10 minutes, until it is smooth and elastic, then roll  the dough into a
ball.  Rub the ball with a little melted butter or ghee and put it in a
polythene bag. Set aside for 30 minutes.  Knead the dough again, then
divide it into six equal portions. Keep  all the portions you are not
working with covered with clingfilm.  Take one portion and roll it into
a ball, then flatten it slightly.  Roll out the ball on a lightly
floured surface until it is a round  measuring about 23cm (9inches) in
diameter. If it seems to stick,  sprinkle a little flour on both the
work surface and the paratha.  Brush the round with melted ghee.
Starting at the edge farthest away  from you and using both hands,
begin rolling up the paratha tightly  towards you.  When you have
completed the rolling you should have a 23cm (9inch)  long ''rope'' in
front of you.  Brush the top of this with more melted butter or ghee.
Coil the rope into a tight cone and flatten the cone into a patty.
Press down on the patty a bit to make sure that it will not open up.
Put the patty on a plate and cover it with clingfilm.  Work the
remaining five patties in the same way. Put all the patties  on one
plate in a single layer. Make sure they are well covered, then
refrigerate them for at least 1-2 hours or overnight.  Heat a large
cast-iron griddle or frying-pan over a medium-low heat  for 10 minutes,
then turn down the heat to low (but not very low).  Take one patty and
roll it out on a lightly floured surface until it  is about 23cm
(9inches) in diameter, dusting with flour whenever  necessary.  Brush
the griddle or frying pan lightly with melted ghee. Cook the  paratha
on the hot griddle for about 3 minutes, until the top of the  paratha
has turned whitish.  Brush the top of the paratha with melted ghee and
let the bread cook,  on the same side, for another 3 minutes.  The
first side, which should now have cooked for 6 minutes, should  have
nice brown specks on it. It should not be too dark, so keep an  eye on
the heat.  Turn the paratha over and cook the second side for 5-6
minutes.  It, too, should get nice medium-brown specks on it.  The
cooked paratha should be crisp and flaky outside, soft and  pliable
(but not uncooked) inside. Take the paratha off the griddle,  cut it
into four quarters and eat it immediately.  If such hasty consumption
is impractical, wrap the paratha in foil  and keep it warm while
cooking the remaining parathas.  As they are cooked, stack them one on
top of the other and keep them  covered.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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