Wholemeal bread dough being rolled out

Attae ka paratha

  • makes 8
  • Easy

Make the dough for Asma Khan's Indian flatbreads in advance, then roll out, fry until freckled and serve as a warm snack

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This paratha recipe comes from Asma Khan of Darjeeling Express. Listen to Asma talk about her distasters and triumphs on our podcast then check out her aloo gobi mattarmutton keema and saag chana masala recipes.

The dough of this paratha needs to rest before you can roll it out. Rolling out perfect circles can sometimes be a challenge, especially if you are entertaining family and friends and do not want to waste a lot of time. This paratha square can be made in advance and rolled out at the last minute.

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Ingredients

  • wholemeal or chapati flour 450g
  • butter or ghee 50g, melted
  • vegetable oil for cooking

Method

  • Step 1

    To make the dough in a food processor, put the flour and 1 tsp salt into the food processor bowl. Using the paddle attachment, gradually add 300ml water to the bowl working the dough until it is smooth, elastic and no longer sticky. Do this very slowly so you do not end up with a sticky mess.

  • Step 2

    To make the dough by hand, place the flour and salt into a large bowl. Gradually add the water, working the dough until it is smooth, elastic and no longer sticky.

  • Step 3

    On a lightly floured work surface, knead the dough for at least 5 minutes. Put in a lightly floured bowl, cover, and leave to rest for 30 minutes.

  • Step 4

    Once rested, divide the dough into eight equal pieces. Roll out each piece of dough to a 30cm disc. To shape the paratha, fold the top third of the disc down into the centre. Brush the dough with the melted ghee or butter, then lightly dust with flour.

  • Step 5

    Next, fold the bottom third of the disc up into the centre. Again, brush with melted ghee or butter, then dust with flour. Now, turn the folded paratha 90 degrees clockwise and fold the top third down into the centre. Brush with more melted ghee or butter and dust with flour. Lastly, fold the bottom third up into the centre to make a square.

  • Step 6

    Repeat with all pieces of dough. Keep each square separate so they do not stick to each other, cover with a clean dish towel and set aside until you are ready to cook.

  • Step 7

    When ready to cook, roll out each paratha to a 3mm thick square. Put a tawa (flat iron griddle pan) or a non-stick frying pan over a medium heat. Cooking one paratha at a time, drizzle oil around the edges of the pan and, using paper towels, press the paratha down in the pan to ensure it cooks evenly. Turn the paratha over and cook the other side in the same way. The bread is cooked when it is freckled with small brown patches on both sides.

Recipe extracted from Asma’s Indian Kitchen, published by Pavilion Books. Photograph: Kim Lightbody – to buy the book visit https://uk.bookshop.org/a/260/9781911595687

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