Paratha Recipe
This rich and flaky discs of bread are the traditional accompaniment to Lamb Kebabs as well as dry vegetable preparations. They may be cooled, wrapped in foil and frozen for future use. Reheat in a moderate hot oven still wrapped in foil. Ingredients : Makes 12
185 g 185 g 1 1/2 teaspoons 1 tablespoon 250 ml 185 ml	Atta flour Plain (all-purpose) flour or roti flour Salt Ghee at room temperature Water Melted and cooled ghee
Method : Sift both kinds of flour with 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 food wrap and set aside for at least 1 hour. Divide dough into 12 equal portions and roll each into a smooth ball without surface cracks. Roll out on a lightly floured board to a circle the size of a dinner plate. Spread with 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 flaky pastry. 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 thee on the top side. Serve warm, or cool completely before wrapping in foil for freezing.