Paratha Bread
250g (8oz) wholemeal flour 1 tsp salt 200ml (1/3 pint) water (approximately) 50-75g (2-3
oz) margarine
place flour and salt in a bowl. Make a well in the centre, gradually stir in the water and work to a
soft supple dough. Knead for 10 minutes, then cover and leave in a cool place for 30 minutes. Knead
again very thoroughly, then divide into 6 pieces. Roll out each piece on a floured surface into a
thin circle. Brush with melted margarine and fold in half, brush again and fold in half again. Roll
out again to a circle about 3mm (1/8 inch) thick Lightly grease a griddle or heavy based frying pan
with a little of the margarine and place over a moderate heat. Add paratha and cook for 1 minute.
Lightly brush the top with a little of the margarine and turn over. Brush all round the edge with
the margarine and cook until golden.
Remove from the pan and keep warm while cooking the rest. Serve hot.
- Naomi Good