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| 12 x ca. 30 g | Atta; (wholemeal flour) |
| 2 x ca. 30 g | Plain flour; (all-purpose flour) |
| | salt |
| 8 Teelöffel | Ghee melted |
| | Water; to mix |
| 2 x ca. 30 g | Atta; for dusting |
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Sift flours and salt into mixing bowl. Make a well in the centre and add the melted ghee and fold in flour to make a crumbly texture. Very gradually add enough water to make a soft but pliable dough. Cover and leave to rest for 1 hour.
Divide dough into 12 equal portions and keep covered. Take one portion at a time and roll onto a lightly floured surface to about 4" in diameter. Brush with a little ghee and sprinkle with atta.
With a sharp knife, make a straight cut from centre to edge. Lift a cut edge and roll into a cone shape. Lift it and flatten it into a ball. Roll it again on a floured surface unilt it is about 7" in diameter. Repeat for each portion. (This is similar to making rough-puff pastry)
Heat a griddle and cook one paratha at a time, placing a little ghee along the edges. Cook on each side until golden brown. Serve hot.
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