Paratha

(16 paratha's)


Ingredients:

150 gr convert conversionwhole wheat flour

salt

30 gr convert conversionghee (=clarified butter)

1.7 dl water convert conversion

90 gr convert conversionghee extra

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How to prepare:

Put the whole wheat flour and salt in a bowl. Make a little hole and add ghee and water. Combine to a dough. Knead the dough about 10 minutes on a flour dusted working surface.

Let the dough rest at a warm place for an hour in a large, greased bowl.

Knead the dough for 1 minute and divide it in four pieces and quarter each piece.

Roll each of the 16 pieces dough to a circle with a thickness of 2 mm.

Melt the extra ghee and coat the circles. Fold the dough-circles to half, coat with ghee and fold once more to get a triangle. Roll the triagles a little with a rolling pin on a flour dusted working surface.

Grease a large frying pan with little ghee and heat the pan.

Cover the triangles with little ghee and fry on each side 1-2 minutes till golden brown.

First published: April 12, 2003, Netherlands
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