-
Mix flour and
salt together in a large bowl, add the water all at once and knead hard
for 10 minutes.
-
Dough should
be firm but pliable.
-
Cover and
leave for at least 30 minutes.
-
Divide dough
into 8 equal portions and roll each into a ball.
-
Flatten out
to a circle about 10 cm in diameter.
-
Put a
spoonful of filling in the middle of each and draw ends together,
pinching them firmly to join.
-
Flatten
between the hands to a round shape.
-
On a lightly
floured board roll out very lightly and carefully to a circle the size
of a breakfast plate.
-
Do not press
too hard on the rolling pin or the filling will break through the dough.
-
If this does
happen, take a small piece of dough, press flat and place it over the
break.
-
Roll gently
to join.
-
When all the
parathas are filled and ready to cook, heat a heavy griddle or thick,
heavy frying pan until very hot.
-
Melt the ghee
in a small saucepan and have it within easy reach.
-
Put a
teaspoon of melted ghee on the griddle, spread it with a frying slice
and put a paratha on it.
-
Spread
another small teaspoon of melted ghee on top of the paratha.
-
Turn the
paratha over and cook other side, pressing gently with frying slice.
-
Paratha
should be cooked until nicely golden on both sides.
-
Serve at
once, accompanied by raita.