Parathas - Introduction

Ingredients:

• 2 cups flour
• 1 tbsp. fat (oil or ghee)
• Salt to taste
• Water to knead

Method:

• Mix all ingredients except water.
• Add a little at a time and form a soft pliable dough.
• Keep for 30 minutes before using.
• Always keep covered with a moist cloth, and see that the cloth is kept moist.

Notes:

• I am presenting Parathas this week, hoping you will like the novel and traditional tastes alike.
• Basic dough for the parathas is same, and the fillings and their methods change.
• Though most paratha makers would use nothing less than maida for the dough, I prefer to use wheat flour instead, since it is easier to digest. So feel free to interchange the two flours as you like.
• One paratha requires a pingpong ball sized lump of dough.
• Henceforth in this section 1 lump means this size. OK?
• For rolling, use dry flour as in phulka, etc., to roll easier.
• Dust the roti with dry flour now and then.