Parathas are enriched chapattis, folded and oiled during rolling to produce a flaky roti.
Use the basic Roti Dough Recipe and
a tawa or griddle heated to medium.
- Divide the dough into six portions
- On a lightly floured board roll a portion into a 7 inch/17.5 cm circle/square
- Brush the surface with oil, melted ghee or butter (makes a softer paratha)
- Bring the sides to the middle and brush the top surface with oil/ghee
- Fold the top and bottom edges towards the centre and brush the dry surfaces
- Fold in half from top to bottom (should be approx square)
- Dust board again and roll the dough out to 8ins/20cm
- Brush off excess flour and place on lightly oiled tawa/griddle
- While cooking brush top with ghee/oil befor turning to cook other side
- Stack cooked parathas on top of one another, wrapped in foil if not eating
immediately (can be reheated in oven when required)