| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Indian, Bread | 12 | Servings | |
INGREDIENTS
| 12 | oz | Atta; (wholemeal flour) |
| 2 | oz | Plain flour; (all-purpose flour) |
| Salt; to taste | ||
| 8 | ts | Ghee; melted |
| Water; to mix | ||
| 2 | oz | Atta; for dusting |
INSTRUCTIONS
Sift flours and salt into mixing bowl. make a well in the centre and add the melted ghee and fold in flour to make a crumbly texture. Very gradually add enough water to make a soft but pliable dough. Cover and leave to rest for 1 hour. Divide dough into 12 equal portions and keep covered. Take one portion at a time and roll onto a lightly floured surface to about 4" in diameter. Brush with a little ghee and sprinkle with atta. With a sharp knife, make a straight cut from centre to edge. Lift a cut edge and roll into a cone shape. Lift it and flatten it into a ball. Roll it again on a floured surface unilt it is about 7" in diameter. Repeat for each portion. (This is similar to making rough-puff pastry) Heat a griddle and cook one paratha at a time, placing a little ghee along the edges. Cook on each side until golden brown. Serve hot. Serving Ideas : Serve with curry, instead of rice Recipe by: Taste of India Posted to TNT Recipes Digest by Helen <helen@hippo.prestel.co.uk> on May 17, 1998
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