Unleavened bread

Sift both flours and salt over a medium bowl. Rub 1 tablespoon ghee through and add enough water for a smooth dough. Knead it on a flour dusted working surface and roll the dough to a rectangle of 60 x 30 cm.

Soften the rest of the ghee and cover the rolled out dough.

Wrap the dough to a roll and cut it in six equal pieces. Push the cutting ends of each piece dough a little, to keep the ghee in.

Dust a work area and the rolling pin slightly with flour and roll each lump to a circle of approximately 15 cm. Flour each paratha.

Heat a pan with thick bottom over medium heat and melt some of the extra ghee.

Fry the paratha 1 by 1 and push slightly flat with a clean dish towel or spatula. Fry 1 minute on each side.

Serve the unleavened bread instead of rice.