Yield: 6 Servings
|8 cups||Whole Wheat Flour|
|2 cups||Water, About|
Yield: 12 To 16 Parathas Cooking Time: 2 To 3 Minutes Each Sift the flour and salt and gradually add the water, soothing out any lumps, and making a pliable dough. Knead the dough well. Then cover it with a damp cloth and allow to stand for 1 to 1½ hours. Make small balls out of the dough. Roll them out, thin and even. Then with the back of a tablespoon, rub each pancake with melted butter.
Fold once and rub with more butter. Repeat once, better still twice.
Then roll them out again in triangle shapes. Heat the griddle and butter it slightly. Cook parathas on both sides, turning once. When finished, the bread is of a mild honey color and crisp. To make them crisper, substitute some of the water with about 4 Tbls of milk.
From How To Make Good Curries by Helen Lawson Copyright 1973