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- 20:00 - The Hairy Bakers - Teatime Treats
- 20:30 - The Hairy Bakers - Pies and Pasties
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- Prep time:
- 30 min, plus at least 30 mins chilling
- Cook time:
- 15 min
- Makes 4
Discover just how delicious a home-made paratha can taste with Vicky Bhogal's recipe for these classic Indian flat breads
Method1. Place the flour in a large, shallow mixing bowl. Gradually add in just enough water to bind the flour together, using your hands to mix it. Wash your hands.
2. Knead the dough thoroughly using your knuckles, folding dough in and turning over repeatedly.
3. Cover and refrigerate for at least 30 minutes.
4. Heat a thawa, flat griddle pan or heavy-based frying pan over a very low heat.
5. Assemble a shallow dish, filled with roti flour, a fish slice, a large plate, a rolling pin, a knife and a teaspoon.
4. Take a portion of dough a little larger than a satsuma, and roll into a ball in your hands.
5. Dust the work surface with some flour and roll out the ball of dough into a disc the size of a large plate.
6. Using a knife, spread a little butter on the centre of the paratha.
7. Fold the top of the paratha down to the middle and press flat so the top edge is now straight. Fold the bottom side in so the curved edge meets the now straight edge of the top. You should have a long horizontal rectangle with curved edges.
8. Fold the right hand side into the middle. Fold the left hand side in so that the left hand edge meets the far right hand edge. You should now have a square.
9. Dip the square in the flour, making sure that the edges, where the butter could ooze out, are covered in flour too.
10. Gently roll out the square, dipping in flour as you go, to the size of a square slightly smaller than the size of a dinner plate. It should not be too thin.
11. Place the paratha on the centre of the preheated thawa. After 10 seconds, use the fish slice to flip it over. Smear the side facing you with butter, ghee or vegetable oil.
12. Flip over onto the other side and smear that side with butter, ghee or oil too.
13. Flip over again and cook until golden and crisp. Remove and keep warm.
14. Repeat the process with the remaining dough, making 4 paratha in all.
- 350 g roti flour, plus extra for coating
- butter, ghee or vegetable oil, for mixing