Ingredients
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3 cups (approx. 450g) Plain Flour
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2 teaspoon (12g) Salt
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1 (approx. 65g) Egg (Whisked)
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3/4 cup (approx. 200ml) Water
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Ghee (Butter)or butter
Directions
A paratha is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, and Myanmar, where wheat is the traditional staple
Steps
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1
Done
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Roughly mix the flour and salt. Add the egg and water and mix gently to make a dough, not too soft or not too hard and let the dough rest for at least 30 minutes in the refrigerator |
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2
Done
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Divide the dough in four parts then make balls and roll out to approximately 6-8” circles |
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3
Done
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Cover with ghee (or oil) then sprinkle with a very small amount of flour and make a slit from the centre to one edge, sprinkle with flour |
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4
Done
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Roll the dough into a cone shape |
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5
Done
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Stand it up like a traffic cone and squash it flatter then refrigerate the balls for at least 15 minutes as rolling will be easier |
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6
Done
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Roll into 6-7” circles then stack them applying flour in between the layers. Dust off the flour before frying in ghee or butter for 2 minutes each side on a medium heat. |
