Side Pannel
Paratha
Ingredients List
- 12 oz Atta; (wholemeal flour)
- 2 oz Plain flour; (all-purpose
- -flour)
- Salt; to taste
- 8 ts Ghee; melted
- Water; to mix
- 2 oz Atta; for dusting
Directions
Sift flours and salt into mixing bowl. make a well in the centre and add
the melted ghee and fold in flour to make a crumbly texture. Very gradually
add enough water to make a soft but pliable dough. Cover and leave to rest
for 1 hour.
Divide dough into 12 equal portions and keep covered. Take one portion at a
time and roll onto a lightly floured surface to about 4" in diameter. Brush
with a little ghee and sprinkle with atta.
With a sharp knife, make a straight cut from centre to edge. Lift a cut
edge and roll into a cone shape. Lift it and flatten it into a ball. Roll
it again on a floured surface unilt it is about 7" in diameter. Repeat for
each portion. (This is similar to making rough-puff pastry)
Heat a griddle and cook one paratha at a time, placing a little ghee along
the edges. Cook on each side until golden brown. Serve hot.
Serving Ideas : Serve with curry, instead of rice
the melted ghee and fold in flour to make a crumbly texture. Very gradually
add enough water to make a soft but pliable dough. Cover and leave to rest
for 1 hour.
Divide dough into 12 equal portions and keep covered. Take one portion at a
time and roll onto a lightly floured surface to about 4" in diameter. Brush
with a little ghee and sprinkle with atta.
With a sharp knife, make a straight cut from centre to edge. Lift a cut
edge and roll into a cone shape. Lift it and flatten it into a ball. Roll
it again on a floured surface unilt it is about 7" in diameter. Repeat for
each portion. (This is similar to making rough-puff pastry)
Heat a griddle and cook one paratha at a time, placing a little ghee along
the edges. Cook on each side until golden brown. Serve hot.
Serving Ideas : Serve with curry, instead of rice
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