Home-made parantha

“These flat breads are absolutely delicious, they are flaky and slightly crisp. They can be plain, or cooked with a spice or flavour or even stuffed with a vegetable before they are cooked. My two favourite types are below but you can add any flavourings you like. You can make them with vegetable oil, butter or ghee - needless to say the butter and ghee ones have more flavour but the ones made with oil are also delicious.” Anjum Anand, Anjum's Australian Spice Stories

Credit: Anjum’s Australian Spice Stories

• makes

  10

• prep

  40 minutes

• cook

  15 minutes

• difficulty

  Mid

Ingredients

• 300 g chapatti flour (atta), plus extra for rolling and dusting
• good pinch of salt
• 100 ml ghee, melted butter or vegetable oil

Standing time 10 minutes

Instructions

Place the flour in a large bowl, add 200- 220 ml cold water and combine until a slightly sticky dough comes together. Knead for 5-6 minutes or until smooth, then shape into a ball, cover in plastic wrap and stand for 10 minutes.  

Prheat a tava, flat griddle pan or heavy-based frying pan over medium-high heat. Shape the dough into a log on a well-floured work surface, then divide into 10 balls. Working with one piece of dough at a time and keeping the others covered, roll out into a 15 cm circle. Spread ¾ teaspoon ghee, butter or oil over the surface and if adding any flavourings (see Notes), scatter them over the ghee, then sprinkle over a little salt and a fine scattering of the flour. Starting with the far edges of the circle, roll up into a very tight log (Swiss-roll style), then, using your palms roll this log a bit longer and thinner. Shape the log into a tight coil and pat down into a thick disc. Lightly flour both sides and roll out into a 15- 18 cm circle. Dust off the excess flour.

Add a little ghee to the preheated pan, then add the parantha and spread ¾ teaspoon ghee over the top. Cook for 10-15 seconds or until light brown spots appear on the underside. Flip the bread and spread another ¾ teaspoon ghee over the top. Using the tip of a knife, make small slashes all over the bread (this will help it crisp up). Turn once again and repeat the slashes. By now the bread should be done with some lovely golden brown spots on both sides. Repeat with the remaining dough and serve hot or room temperature.

Notes - Variations

• Spicy – for each parantha, sprinkle over a pinch of carom seeds and red chilli powder along with the salt and flour. Roll and cook as above.

• Mint – For each parantha, sprinkle over ¾ tsp dried mint (powdered between your fingers) along with the salt and flour. Roll and cook as above.

 Visit the Anjum's Australian Spice Stories program page for recipes and more.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.