Dough for Paratha’s:
3 cups chappati flour
Enough water to make firm dough
To make Paratha:
1 cup chappati flour
Small bowl of clarified butter (as required)
Knead the three cups of flour with just enough water to make a firm dough (the more practised you are, the looser you can leave the dough and the paratha’s will be quicker to roll out and softer). Set the dough aside for 20 minutes.
After 20 minutes take the dough and roll chunks into medium sized balls (a bit smaller than a tennis ball). Sprinkle flour onto your work surface and then roll out one of the balls into a circle.
Take some of the ghee and spread it over the paratha's surface. Sprinkle some of the dry flour sparingly on top of this (This is the trick that makes the paratha fluff up)
Fold the top of the paratha over and spread some more ghee and sprinkle some more flour.
Fold the bottom over also.
Fold the side over and spread some more ghee and sprinkle a little more flour
Fold the last side over. You will now have a small square.
Dip this in the dry flour gently to stop it sticking and carefully roll back out into a square (or thereabouts!)
Carefully place the squared paratha onto a flat pan or "tawa" on a medium to low heat
Turn over regularly to prevent burning (I use metal tongs)
When the paratha is lightly cooked on both sides, gently lift the edges and slip some more ghee underneath
This will give the paraatha it's golden brown colour and distinctive taste. Cook on a low heat until both sides are golden.
Place on a tissue to soak up any excess ghee.
We serve for breakfast with Indian omelettes.