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Title: Paratha
Categories: Breads, Indian
Yield: 2 Servings
1 c Whole wheat flour
1/4 ts Salt
1 tb Ghee
1/3 c Water
To the flour add salt and ghee and mix well. Add sufficient water to
make a soft, pliable dough. Knead until elastic. Allow to rest
15 minutes or more.
Divide dough into 8 equal parts. Roll into small balls.
Roll out in circles 3" in diameter. With the fingers, spread a thin
coat of ghee on the circle and fold it in half. Fold again in half
and press edges together to seal. Roll this out to the same thickness
as a chapati, it can be made round if you are skillful. Cook on both
sides in a hot frying pan. Add about 1 ts ghee around the edges and
on sides of the paratha. In will puff up almost as much as a chapati.
For best results it's best to learn paratha-making from an
experienced cook, but a little experimentation will go a long way!
Parathas are done when golden brown and puffed to capacity. Don't be
concerned if some don't puff, when you are learning the art.
Recipe FROM: <
https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>
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