Indian Paratha |
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General Ingredients: (Serves 6-8) 300 gram Wholemeal Flour 300 gram Plain Flour 200 gram Ghee 2 tsp Salt 300 ml Lukewarm Water Some extra Ghee for cooking Method: 1. Prepare a large mixing bowl, put in all the flour, salt and 1 tbsp of ghee, pour in little water and mix well. 2. Knead well with adding little water from time to time, knead until it forms a soft dough which feel wet and a bit sticky. 3. Remove dough from bowl onto a big floured board and continue to knead for another 20 minutes or longer. 4. Put back to dough into the bowl and cover up with tea towel and keep aside for an hour or two. 5. Take the dough out onto the floured board again and cut into 12 equal portions in ball shape. 6. Melt the ghee and keep in a bowl. 7. Knead the ball shaped dough as thinly as possible through a circular shape. 8. Use a brush and dip some melted ghee, apply all over the flat thin dough lightly. 9. Use a knife to cut from the centre of each circle to outer edge. 10. Start from the cut edge, roll the dough tightly into a conical shape. 11. Use apex of the cone to press over the base towards each other and flatten slightly. The shape of the dough become a round lump again. 12. Slightly flour the board and roll out the dough as gently as possible, press slightly to get the air out from the edge. 13. Heat up and grease liberally the big frying pan with moderate heat. 14. Cook the paratha each individually, flip over on and off, spreading ghee over until both sides are cooked in golden color. 15. Serve while hot with curries or plane sugar. |
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