- 180 g wholemeal (whole wheat) flour, plus extra for dusting
- 2-3 tbsp ghee
- pinch of salt
- melted ghee, for brushing
Sift the flour and salt into a large bowl. Add the ghee, then mix in enough water to make a non-sticky dough. Knead the dough on a lightly floured work surface for 5 minutes, then transfer to a lightly oiled bowl, cover with a damp tea (dish) cloth and set aside in a warm place for about 1 hour.
Knead the dough again and then divide into 6 equal-sized portions and roll into balls, each the size of a large onion. Roll out each ball on a lightly floured work surface to a round of about 20cm / 8 inches in diameter, then spread 1 teaspoon ghee all over the round and dust some flour over it. Now pleat the round length-ways into one collected strip. Coil this strip into a round.
Flatten the coiled round between the palms of your hands or gently roll on the work surface with the rolling pin without applying too much pressure, to make a small, thick paratha about 18cm / 7 inches in diameter,
Brush a little water on the black of the paratha and cook in a moderately hot tandoor. Alternately, cook on a hot tawa or griddle or in a heavy-based frying pan (skillet). If using a pan, first brown both sides of the paratha lightly on the hot pan, then reduce the heat to low and fry, brushing with ghee, until rich brown on both sides, pressing all over the paratha including the sides with a spoon to make sure that the thick paratha is evenly cooked. Remove from the pan and repeat with all the remaining dough balls.