Romy Gill: "This flatbread is really popular, there are many variations, and it’s really simple to make." See method
- 400g plain flour, plus extra for dusting
- 200g self-raising flour
- 5 tbsp sunflower oil
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
of the reference intake
- Mix the flours and 1 tsp salt in a medium mixing bowl and make a well in the centre. Slowly pour in 300-320ml water, a little at a time, until the mixture comes together in a dough. If it feels a bit dry, add a little more water. Tip out onto a work surface and knead for 5-6 mins until smooth and elastic. Apply 1 tbsp oil to the outside of the dough, return to the mixing bowl, then cover with a tea towel and leave to rest for 20 mins.
- Divide the dough into 12 equal balls. On a lightly floured surface, roll out each ball to 3mm thick and 6-7cm in diameter.
- Heat a heavy-based frying pan over a medium heat. When hot, dry-fry a paratha for 30 secs, then flip over and cook for 1 min or until small blisters form on the surface. Brush with ½ tsp oil, then flip again and cook for another 1 min. Brush with another ½ tsp oil, then flip again and cook for a final 1 min. Transfer to a plate, cover with foil to keep warm and repeat with the remaining parathas.
Freezing and defrosting disclaimer
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read out article Love Your Freezer.
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