Plain Paratha
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




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

Preparation

1 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. 2 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.

About


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