Parathas

Central and North Pakistan are known for the making of the fried breads known as parathas. They are served with curries, roast and kebabs. They may seem a little fiddly to make, but the end result speaks for itself.

Ingredients:
750ml flour
5ml salt
15ml ghee
cold water

flour for dusting
soft butter to spread
ghee for greasing the griddle or frying pan

Method:

Sift the flour and salt, then rub in the ghee to a crumb consistency. Add just enough water to mix the crumb into a firm dough. Put it in a lightly oiled bowl and cover with cling film, leaving to stand for 3 hours.

Knead on a floured board for 15 minutes until it is soft and elastic. Divide into 6 balls and roll each out like a roti or pancake to the size of a dinner plate. Spread with soft butter.

With a knife, make a slit into each circle of dough from centre to edge - a radius cut. Fold over about 25-30 degrees and roll up until you have a cone shape. Put the cone base on the rolling board with the cone tip on top and press down onto the board, twisting about 90 degrees as you do so to form a twirled dough bun that resembles a hair bun or winkle shell.

Leave these 'buns' to rest for about half an hour before finally rolling out to plate size circles again. Grease a griddle with ghee and grill (or in a large greased heavy-based frying pan) until freckled and golden.

Serve hot.