Serve these paratha hot with your favourite Indian dishes. They’re traditionally eaten by tearing and using to scoop up curries and sides
Prep:25 mins
Makes 8-10
500g chapati flour3 tbsp rapeseed oil375ml lukewarm watersmall bowl of vegetable oil for dipping2 tbsp ghee
STEP 1Combine the flour, 1 tsp salt and 2 tbsp of the rapeseed oil in a large mixing bowl. With clean dry hands loosen the flour. Gradually add up to 375ml lukewarm water with one hand and keep mixing with the other hand – it’s important to add water in small amounts, stopping when you have a soft dough (before it gets sticky or gloopy). Form the dough into a round ball, leaving it in the bowl.STEP 2Coat the dough with the remaining 1 tbsp oil, cover with a damp cloth and leave to rest for 1 hr in a warm place.STEP 3Divide the dough into 8-10 equal-sized balls. Make each ball smooth by rolling it between the palms of your hands, then flatten it. Dip the end of the flattened dough into the veg oil and put on a clean surface, then roll out into a circle approx 8 inches from side to side using a rolling pin.STEP 4Heat a frying pan over a medium heat and lay a paratha in the pan. Cook for 2 mins before turning. Add a small pinch of ghee to the top of the cooked side, rubbing it around with the back of a teaspoon. After another 2 mins, turn again and add a little more ghee.STEP 5Once both sides have cooked and browned slightly, take the paratha off the heat and put on a plate lined with a tea towel. Cover it fully by folding in the sides of the towel to retain the heat and steam – this keeps the paratha soft.STEP 6Repeat with the other dough balls. While each paratha is cooking, you can roll out the next one so it’s ready to be put in the pan. When all the parathas are cooked, serve straightaway.
