Indian Recipe: Paratha

1. 1

   Put the flour and salt in a bowl and mix to combine. Mix in the water then knead to make a smooth dough that's neither sticky nor dry; add a little more flour or water, if needed. Shape the dough into a ball then cover it with cling-film and leave it on the work surface to rest for about 30 minutes.

2. 2

   Cut the dough into four pieces and shape each one into a smooth, round ball. Work with one piece of dough at a time, covering the others with cling-film until needed. Roll out the dough into a circle that's about 3mm thick. Spread ghee in a very thin layer over the circle, leaving a 5mm border around the perimeter. Roll the circle tightly into a snake and pinch the seam to seal it. Roll the snake into a tight, slightly overlapping coil, then press down on it to flatten it. Repeat with the remaining pieces of dough.

3. 3

   Heat a tava (an iron griddle) or a black cast-iron pan over a medium-high flame. Smear a dab of ghee over the tava and rub it in with a paper towel so it's very lightly but evenly coated. Take one of the coils of dough and roll it into a circle that's about 3mm thick. Carefully lay the dough on the hot tava and cook it for about 20 seconds, or until it starts to char in spots, then flip it over and cook for another 20 seconds. Turn the flame to medium low, flip the paratha over and continue to cook, turning it every 10 seconds, until it's done. Place it on a clean, folded-up tea towel and cover it with another towel. Cook the remaining paratha the same way, greasing the tava as needed to prevent the dough from sticking.

* Per serving · 4 servings · Values may vary.

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