Recipes Parathas Work these Indian flat breads to come with delicious curries. Parathas
- 350g atta flour (see note)
- 125g plain flour
- 100g ghee (see note), melted
- 1/2 tablespoons mixed seeds, (including ajowan, cumin and nigella seeds – see note)
- Step 1 Combine flours, 1 teaspoon sea salt, half the melted ghee and 300ml tepid water in a bowl, stir to form a money, then knead on a lightly oiled work surface for 5 minutes. Wrap in plastic wrap and set aside for 30 minutes.
- Step 2
Cut dough into 16 pieces and keep covered with plastic wrap. Working with one piece at a time, brush dough and a rolling pin with ghee, then roll out to an 18cm round. Brush round with ghee, then fold into quarters, brushing with more ghee as you fold, then re-roll to the original sized round. Scatter with a little seed mixture, run the rolling pin over the dough to make it stick, then layer between plastic wrap. Repeat with remaining dough, ghee and seeds.
- Step 3
Heat a heavy-based frying pan over medium heat and cook parathas, one at a time, for 1 minute each side or until golden blisters appear.