Paratha from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey
The triangular breads we frequently eat with meals and pack as school lunches for our children. With them, we have Spicy green beans or The Lake Palace Hotel’s aubergines cooked in the pickling...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- about 10 tablespoons vegetable oil, or melted ghee, plus more for the dough
- up to 200 ml/7 fl oz water
- 190 g/6½ oz plain flour, plus more to dust
- 175 g/6 oz sifted ata
- ½ teaspoon salt
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