Plain Paratha


3 tablespoons oil
2 cups chapatti flour (ground wheat)
1 tablespoon dahi (natural yoghurt)
4 ounces plain flour for dipping dusting and rolling
warm water
slightly salted butter softened


Mix the oil into the flour. Make a hole in the middle and add the dahi and enough warm water to form a soft pliable dough. Divide the dough into small tangerine sized pieces, flatten each piece between the palms of your hands and dip each one in flour. Roll out one at a time into circles. Spread lightly with softened butter and sprinkle with plain flour. Fold in half and repeat the process. Fold into a quarter and spread with butter again. Sprinkle plain flour on the quartered pieces sprinkle with flour again, gather up the 3 corners and roll gently between your palms to form a ball.
Roll out on a floured board to form a thick round shape-approximately 12 cms, 5 inches in diameter. Cook slowly on the griddle or heavy frying pan over a medium heat. Turn the parathas over until both sides are lightly brown.




This bread is thick and round and quite substantial, so allow one or two per person.



1.0 servings


Friday, December 10, 2010 - 1:02am


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