Indian Roti Paratha

Method

1. Put 250g wholemeal flour (atta flour, milled with the bran) in a large bowl. Add 1/2 teaspoon salt and 1 tablespoon ghee and mix through.
2. Pour in 120ml warm water slowly, mixing as you go so the flour does not form lumps.
3. Once the dough comes together, knead it on a clean surface for 10 to 15 minutes. It is ready when it springs back under a light press, does not stick to the hands, and is neither too dry nor too wet.
4. Return the dough to the bowl, cover with a damp cloth and rest for 30 minutes.
5. Divide the dough into 8 to 10 pieces, roll them into balls, dust with dry flour and roll each one into a thin round about 15 to 18cm across.
6. Heat a cast iron or nonstick pan over medium heat. Lay a bread in and cook for 30 seconds to 1 minute until light scorch marks appear underneath, then flip and give it another 30 seconds.
7. As the bread starts to puff, press it gently with a spoon so it inflates evenly, then turn it once more so both sides cook through.
8. Lift the bread out and brush the surface with a thin layer of butter.

Tips

• Atta wholemeal flour is sold at Indian grocery shops, and all purpose flour works in its place with slightly less water.
• Ghee can be replaced with melted unsalted butter skimmed of its foam, or with vegetable oil.
• A pan that is too hot scorches the outside while the inside stays raw, so medium heat is right.
• A full 30 minute rest under a damp cloth is what lets the dough roll thin without springing back.
• Stacking the finished breads under a cloth traps the steam and keeps them soft for longer.