MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shallow-Fried Bread Paratha
Categories: Indian
Yield: 6 Parathas

12 oz Chapatti flour; (350 g)
1 ts Salt
6 oz Water; (170 ml)
4 oz Ghee; (100 g) -OR-
4 oz Cooking oil; (120 ml)
Ghee; for frying

Preparation time: 15 minutes plus 3 hours chilling Cooking time: 30
minutes

A Paratha is very similar to a chapatti except it contains ghee, which
turns the chapatti mix into a kind of flaky pastry. Parathas are much
thicker than chapattis and are lightly fried as opposed to dry
cooked. Most people find them tastier although it has to be said they
are very much heavier than chapattis. This recipe makes approximately
six parathas.

Sift the chapatti flour and salt together in a large bowl, gradually
add the water and knead into a hard, elastic dough. (I find it easier
to add all of the water and gradually add flour until the dough is
the right consistency.) Cover the bowl with cling film or aluminum
foil and leave to chill for 2-3 hours in a refrigerator. (I just
cover it with a dish cloth.)

Then, break off a lump of the dough and form into a ball about 9
cm/3.5 inches in diameter, sprinkle a little chapatti flour onto your
work surface and roll the dough out into a thin circle. The dough
should be as thin as possible at this stage.

Heat the ghee in a small saucepan and as soon as it has melted, use a
pastry brush to spread some of it on the dough. Now roll the dough
from one end to form several layers.

Hold one end of the dough with your thumb and first finger and wind
the other end round and round to form another ball of dough. Flatten
the ball that you have now made, roll it out again and coat once
again with ghee.

Roll it up once more and wind it round and round to form a ball. Then
roll the whole circle out to about 20 cm / 8" in diameter, about 1/2
to 1 cm / 1/4 to 1/2" thick. Repeat the process.

Heat a little ghee in a frying pan and fry the parathas for about 2-3
minutes on each side until crisp. Serve immediately.

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