-
Sift the flours and salt into a bowl. Make a
well in the center and add 2 tsp of unmelted ghee.
-
Fold it into the flour to make a crumbly
texture. Gradually add water to make a soft, pliable dough.
-
Knead until smooth. Cover and leave to rest for
30 minutes.
-
Divide the dough into 12-15 equal portions and
keep covered. Take one portion at a time and roll out on a lightly
floured surface to about 4 inch in diameter.
-
Brush the rolled dough with a little of the
melted ghee or sweet butter and sprinkle with flour.
-
With a sharp knife make a straight cut from the
center to the edge and roll the two halves into a cone shape.
-
Now roll the triangular pieces from all the
sides and the center, on a lightly floured surface, till all the
sides are equally thick again.
-
Heat a griddle and cook one paratha at a time,
placing a little of the remaining ghee along the edges.
-
Cook on each side until golden brown.
-
Serve hot.
