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Paratha

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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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