Roti/Bread


Paratha Method


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.

  1. Divide the dough into six portions
  2. On a lightly floured board roll a portion into a 7 inch/17.5 cm circle/square
  3. Brush the surface with oil, melted ghee or butter (makes a softer paratha)
  4. Bring the sides to the middle and brush the top surface with oil/ghee
  5. Fold the top and bottom edges towards the centre and brush the dry surfaces
  6. Fold in half from top to bottom (should be approx square)
  7. Dust board again and roll the dough out to 8ins/20cm
  8. Brush off excess flour and place on lightly oiled tawa/griddle
  9. While cooking brush top with ghee/oil befor turning to cook other side
  10. Stack cooked parathas on top of one another, wrapped in foil if not eating immediately (can be reheated in oven when required)