PREP TIME: 120mins COOKING TIME: 5mins

I love paratha and it is such a buttery addition to mop any curry flavours up with. Flaky, crispy, buttery and fluffy. Although easy to make, you do need some time to make these.

SERVING SUGGESTION

Perfect with curry or on its own! Teenager daughters favourite!

WHAT YOU WILL NEED

A good non stick frying pan.

INGREDIENTS
  • 130g unsalted butter
  • 450g plain white flour
  • 1 1/4 tspn salt
  • 185ml warm water
  • melted butter to grease
METHOD
  1. Melt 80g of butter. Put the flour and salt into a large bowl, mix together, then add the melted butter and mix with your hands until the flour resembles breadcrumbs. Little by little add the warm water until a dough forms.
  2. Tip the dough onto a clean floured surface and knead for 5 min until soft. Leave in an oiled bowl, covered by cling film in a warm spot for an hour.
  3. After and hour, seperate the dough into 10 balls, place on a baking tray and cover, leave for another 20 min.
  4. After 20 min, take one dough ball and roll into a small circle (15cm) on a well floured surface.
  5. Heat the oven to 110c
  6. Brush the surface of the circle with some melted butter, sprinkle it with a light dusting of flour and fold in half (creating a half moon), this will help the create the flaky layers.
  7. Brush the half moon with melted butter, dusting again lightly with flour, and fold in half to create a triangle.
  8. Start rolling the triangle until you are left with a large pizza slice. Repeat with the other dough balls.
  9. You can now start to cook your parathas and rolling at the same time. To cook, brush the slice with some melted butter (optional) place a frying pan on a med heat, and when its hot, lay the paratha in the pan.
  10. Leave to cook for about a minute, flip and cook on the other side for another minutes. Brush the sides with melted butter. Flip each side twice
  11. Paratha is cooked when the paratha is a good colour and no grey (uncooked) spots visible. Repeat with the rest of of the balls.
  12. Keep paratha warm in foil in the oven while cooking the rest.
  13. Serve immediately.
KITCHEN NOTES

The more butter you use the flakier the pastry will be. Paratha can also be rolled into a coil, like a snails tale in a way.

Recipe Meera Sodha

PREP TIME: 120mins COOKING TIME: 5mins

I love paratha and it is such a buttery addition to mop any curry flavours up with. Flaky, crispy, buttery and fluffy. Although easy to make, you do need some time to make these.

SERVING SUGGESTION

Perfect with curry or on its own! Teenager daughters favourite!

WHAT YOU WILL NEED

A good non stick frying pan.

INGREDIENTS

  • 130g unsalted butter
  • 450g plain white flour
  • 1 1/4 tspn salt
  • 185ml warm water
  • melted butter to grease

METHOD

  1. Melt 80g of butter. Put the flour and salt into a large bowl, mix together, then add the melted butter and mix with your hands until the flour resembles breadcrumbs. Little by little add the warm water until a dough forms.
  2. Tip the dough onto a clean floured surface and knead for 5 min until soft. Leave in an oiled bowl, covered by cling film in a warm spot for an hour.
  3. After and hour, seperate the dough into 10 balls, place on a baking tray and cover, leave for another 20 min.
  4. After 20 min, take one dough ball and roll into a small circle (15cm) on a well floured surface.
  5. Heat the oven to 110c
  6. Brush the surface of the circle with some melted butter, sprinkle it with a light dusting of flour and fold in half (creating a half moon), this will help the create the flaky layers.
  7. Brush the half moon with melted butter, dusting again lightly with flour, and fold in half to create a triangle.
  8. Start rolling the triangle until you are left with a large pizza slice. Repeat with the other dough balls.
  9. You can now start to cook your parathas and rolling at the same time. To cook, brush the slice with some melted butter (optional) place a frying pan on a med heat, and when its hot, lay the paratha in the pan.
  10. Leave to cook for about a minute, flip and cook on the other side for another minutes. Brush the sides with melted butter. Flip each side twice
  11. Paratha is cooked when the paratha is a good colour and no grey (uncooked) spots visible. Repeat with the rest of of the balls.
  12. Keep paratha warm in foil in the oven while cooking the rest.
  13. Serve immediately.

KITCHEN NOTES

The more butter you use the flakier the pastry will be. Paratha can also be rolled into a coil, like a snails tale in a way.

Recipe Meera Sodha