Simple unleavened Indian wholemeal bread made light and flaky by careful rolling of the dough interleaved with layers of ghee in the same way as butter is layered into puff pastry.
Cooking food en papillote
❶ Cut out a circle of foil or baking paper large enough to sit the fish, or other item, on one half, while leaving a margin round the circumference to fold over and secure the package.
❷ Put any vegetables and aromatics in an even layer on one half.
❸ Lay the fish, etc., on top, and scatter the remaining aromatics and vegetables on top.
❹ Fold the other clear half over and fold in the margin.
❺ Wrap loosely and crimp all round the edges carefully to seal the package tightly.
❻ When cooked, present the food still sealed in its package so that it may be opened at the table, allowing the delicious aromas to escape.
