-
1
Sift the flours and salt into a large bowl.
-
2
Add 1 tablespoon of ghee and mix well.
-
3
Add the water and mix to create a firm dough.
-
4
Knead the dough for 10 minutes, form into a ball and wrap with plastic.
-
5
Let rest 1 hour.
-
6
Divide the dough into 12 balls of equal size.
-
7
On a lightly floured board, use a rolling pin to roll each ball into a thin disk about 7 inches in diameter.
-
8
Brush each disk with 2 teaspoons of ghee.
-
9
Using a knife, cut a straight line from the center to the outer edge of each disk.
-
10
Starting at the cut edge, roll the dough into a cone shape.
-
11
Stand each cone on its wide end and gently press down on the top, flattening it slightly into a roughly circular lump of dough.
-
12
Lightly flour the board again and gently roll each lump into a circle about 5 inches in diameter.
-
13
Heat a griddle or cast-iron pan over medium heat and brush generously with ghee.
-
14
Cook the parathas, 1 at a time, turning them and brushing them with ghee, until they are golden, 3 to 4 minutes.
-
15
Lower the heat if they begin to scorch.
-
16
Serve hot.
