One more recipe from the “Greatest Ever Indian: Easy and Delicious Step-by-Step Recipes“. Every Indian dish needs some sort of scooping device to transfer the meal from plate to mouth. (It’s not a written rule, just one that I declare.) Parathas are the perfect delivery mechanism. I’m sure I’m missing out on some tips and tricks but these came out pretty good (despite the fact that they were not perfect circles…)
from Greatest Ever Indian: Easy and Delicious Step-by-Step Recipes
generous 2 cups whole-wheat flour (urid dal flour [ata] or chapati flour), plus extra for dusting
1/3 cup all purpose flour
2 tbsp ghee, melted
Sift the whole-wheat flour, all-purpose flour, and a pinch of salt into a large bowl. Make a well in the center of the flours and add 2 teaspoons of the ghee. Rub it into the flour with your fingertips, then gradually knead in enough cold water to make a soft dough. Cover with plastic wrap and let rest for at least 30 minutes.
Divide the dough into 12 equal-size pieces.
Roll into balls. Keep covered the ball that you are not working on, to prevent them drying out. Roll out a ball of dough on a lightly floured counter to a 4-inch/10-cm circle and brush with ghee.
Fold in half, then brush with ghee again…
and fold in half once more.
Either shape into a ball and roll out to a 7-inch/18-cm round or roll into a 6-inch/15-cm triangle. Repeat with the remaining balls, stacking the parathas interleaved with plastic wrap. Heat a heavy-bottom skillet or griddle pan. Add 1-2 parathas at a time and cook for 1 minute…
then flip over with a spatula and cook for an additional 2 minutes.
Brush with ghee, then flip over again and cook until golden. Keep warm while you cook the remaining parathas the same way.