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Ingredientes
- 375 gm Plain flour, plus extra for rolling (12oz)
- 50 gm Plain wholemeal flour, (2oz)
- 1/2 tsp Salt
- 250 gm Concentrated butter or possibly ghee, melted (8oz)
- 250 ml Water, about (8fl ounce)
Direcciones
- Sift the flours and salt into a bowl. Add in 5 Tbsp. melted concentrated butter or possibly ghee and rub it into the flour till the mix resembles coarse breadcrumbs.
- Gradually add in the water, mixing in just sufficient to make a very soft, pliable dough.
- Work the water into the flour and gather the dough into a ball. Knead the dough for 10 min, till it is smooth and elastic, then roll the dough into a ball.
- Rub the ball with a little melted butter or possibly ghee and put it in a polythene bag. Set aside for 30 min.
- Knead the dough again, then divide it into six equal portions. Keep all the portions you are not working with covered with clingfilm.
- Take one portion and roll it into a ball, then flatten it slightly.
- Roll out the ball on a lightly floured surface till it is a round measuring about 23cm (9inches) in diameter. If it seems to stick, sprinkle a little flour on both the work surface and the paratha.
- Brush the round with melted ghee. Starting at the edge farthest away from you and using both hands, begin rolling up the paratha tightly towards you.
- When you have completed the rolling you should have a 23cm (9inch) long ''rope'' in front of you.
- Brush the top of this with more melted butter or possibly ghee.
- Coil the rope into a tight cone and flatten the cone into a patty. Press down on the patty a bit to make sure which it won't open up.
- Put the patty on a plate and cover it with clingfilm.
- Work the remaining five patties in the same way. Put all the patties on one plate in a single layer. Make sure they are well covered, then chill them for at least 1-2 hrs or possibly overnight.
- Heat a large cast-iron griddle or possibly frying-pan over a medium-low heat for 10 min, then turn down the heat to low (but not very low).
- Take one patty and roll it out on a lightly floured surface till it is about 23cm (9inches) in diameter, dusting with flour whenever necessary.
- Brush the griddle or possibly frying pan lightly with melted ghee. Cook the paratha on the warm griddle for about 3 min, till the top of the paratha has turned whitish.
- Brush the top of the paratha with melted ghee and let the bread cook, on the same side, for another 3 min.
- The first side, that should now have cooked for 6 min, should have nice brown specks on it. It shouldn't be too dark, so keep an eye on the heat.
- Turn the paratha over and cook the second side for 5-6 min.
- It, too, should get nice medium-brown specks on it.
- The cooked paratha should be crisp and flaky outside, soft and pliable (but not uncooked) inside. Take the paratha off the griddle, cut it into four quarters and eat it immediately.
- If such hasty consumption is impractical, wrap the paratha in foil and keep it hot while cooking the remaining parathas.
- As they are cooked, stack them one on top of the other and keep them covered.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 6 servings | |
| Calories 555 | |
| Calories from Fat 303 | 55% |
| Total Fat 34.56g | 43% |
| Saturated Fat 21.53g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 437mg | 18% |
| Potassium 111mg | 3% |
| Total Carbs 53.77g | 14% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.23g | 0% |
| Protein 7.95g | 13% |
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