Making Parathas

These are the thickest and richest of the Indian flat breads. The same dough is used as for chapatis and pooris, but melted ghee is spread over it before cooking.

1. Thinly spread about 1½ tsp melted ghee or clarified butter over each round of dough.

   

2. Fold in the sides to make square. Sprinkle with flour and roll out on a floured surface to an 18-cm square.

   

3. Slap the paratha on to a heated griddle. Brush with melted ghee or clarified butter and cook until brown patches appear. Turn over, brush again and cook until golden brown and puffed up into flaky layers. Eat hot, torn into pieces.