Paratha

It's not always about the naan. Contrary to what most Indian restaurants in Australia would have you believe, there is another bread out there. A simple, delicious, layered bread that I would happily eat warm, fresh from the pan, completely on its own. Served with a curry? You can't beat it. Crispy enough on the edges to scoop curry successfully and soft enough that it'll soak up those last remnants of dal with ease.

Ingredients 2 cups atta wholemeal flour 1 tbsp vegetable oil 1/2 tsp salt water as required for kneading vegetable oil for between layers of dough and for cooking flour for rolling

Method

In a large bowl, combine flour, oil and salt. Add warm water, a little at a time, mixing and kneading into a smooth, soft dough with your hands. Add more water as required while kneading. Cover and set aside for 30 minutes. Pinch a medium sized ball from the dough (one sixth of the dough) and place on a lightly floured surface. Dust the dough with flour and, with a rolling pin, roll into a circle about 4 inches in diameter. Brush a little oil on the dough circle and fold in half. Spread more oil on this half and fold in half again to form a triangle. Dust with flour. Roll the triangle into a circle of about 7 inches in diameter.

Heat frying pan (or crepe pan) to medium and lightly oil. Place paratha in pan and heat until puffing in places. Flip when 1/4 cooked. Spread with oil. Flip when second side is 1/2 cooked. Spread with oil. Flip again a couple of times until paratha is browned in places and cooked through. Serve with dal or other curry.

Makes 6.