PARATHAS

Ingredients

• Place 2 1/4 cups (280 g)
• atta flour and a pinch of salt in a large bowl
• Rub in 40 g (1 1/3 oz) ghee with your fingertips until fine and crumbly.
• Make a well in the center and gradually add 3/4 cup (185 ml) cold water to form a firm dough.

Directions

1. Turn onto a well-floured surface and knead until smooth.
2. Cover with plastic wrap and set aside for 40 minutes.
3. Divide into 10 portions. Roll each on a floured surface to a 13 cm (5 inch) circle.
4. Brush lightly with melted ghee or oil.
5. Cut through each round to the center and roll tightly to form a cone shape, then press down on the pointed top.
6. Re-roll into a 13 cm (5 inches) circle again.
7. Cook one at a time in hot oil or ghee in a frying pan until puffed and lightly browned on both sides.
8. Drain on paper towels. Makes 10.

Contributed by:

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

• World Recipes Y-Group