Like chapatis, parathas are an unleavened bread often served with an Indian meal. They are similar to chapatis but the difference is that once the basic dough is made, it is then rolled and layered with ghee or melted clarified butter and then rolled out into a variety of shapes, including rounds, squares and triangles (the shape used here). Instead of ghee or clarified butter you can also use concentrated butter for cooking. Follow steps 1 and 2 of the chapati recipe (left), then continue as here. Makes 8 parathas.
On a floured surface, roll out 1piece of dough to a circle about 10cm (4in) in diameter. Brush alittlemelted ghee or clarified butter on top. Fold the dough in half, brush more melted ghee or butter on top and fold in half again to form a triangle.
Roll out the triangle so that the sides measure about 15cm (6in). Cover with a damp tea towel while rolling out the remaining dough. Working with 1 triangle at a time, slap it in the hot frying pan or tava and, as soon as brown spots appear on the underneath, turn it over. Brush with melted ghee or butter and cook the second side.
Turn again and brush with more melted ghee or clarified butter. Using a fish slice, press on the edges of the paratha and move it around the pan to make sure that it cooks evenly and is lightly browned. Remove from the pan and brush again with ghee or butter. Serve at once or keep warm in foil. Cook the remaining parathas in the same way.