- 185 g Atta flour
- 185 g roti flour
- 1 1/2 teaspoons Salt
- 1 tablespoon Ghee at room temperature
- 250 ml Water
- 185 ml Melted and cooled ghee
Sift both kinds of flour with the salt into a large bowl and rub in the tablespoon of ghee.
Add water and knead for at least 10 minutes.
Form into a smooth ball, cover with cling film and let it rest for at least 1 hour.
Divide the dough into 10 to 12 equal portions and roll each into a smooth ball without any surface cracks.
Roll out on a lightly floured board to a circle the size of a plate.
Spread 2 teaspoons of the melted ghee, taking it right to the edges.
It is best to spread this with the hand, as a brush would just soak up the ghee.
With a knife, cut a straight line from the center of the circle to the edge.
Starting at the cut edge, roll the circle of dough very closely into a cone shape.
Pick it up and with the base of the cone sitting on one palm, press the apex down towards the base and flatten slightly.
Now roll out this ball of dough again on a floured surface, using a floured rolling pin, but this time roll very gently and not as thinly as before- the aim is not to let the air out at the edges - rather like making shortcrust.
Try to keep the parathas as round as possible.
Repeat with the rest of the dough and when all are rolled for the second time, start cooking.
Heat a heavy griddle or frying pan and spread about 2 teaspoons of melted ghee on it.
Put the paratha on the hot pan and while the first side is cooking, spread another teaspoonful of ghee on the top side.
Serve warm, or cool completely before wrapping in foil for freezing.
The rich would have to eat money if the poor did not provide food