Breads and Papadums Recipes - Paratha

Ingredients

• 225g/8 oz whole-wheat flour plus extra for dusting

• 100g/4 oz plain (all-purpose) flour

• 5ml/1 tsp cardamom seeds

• salt

• 250ml/8 fl oz warm water, milk or butter milk

• 120ml/4 fl oz oil

---

Method:

1. Mix the flours, cardamom seeds and salt. Work in the water, milk or buttermilk and 15ml/1 tbsp of oil to make a dough. Knead for 10 minutes. Cover with a damp cloth and leave to rest for 20 minutes. Divide the dough into 12 equal balls and roll out to 15cm/6 in rounds. Heat a frying pan (skillet) over a medium heat.

2. Brush each paratha with a little oil, fold in half then brush with oil and fold again to make a triangle. Dust with flour and flatten with a rolling pin to a 15cm/6 in triangle. Pour a little oil into the pan and fry a paratha for about 1 minute until it starts to puff up. Turn over, brush with oil and cook for a further 1 minute. Remove from the pan and keep warm while you fry the remaining paratha.