When we order an Indian takeaway we always include a portion of breads to go with our curries. Our favourite is paratha – an unleavened, fried flatbread made with wholemeal flour. The name originates from the words ‘parat’ and ‘atta’ which means layers of cooked dough.

They can sometimes be made stuffed with vegetables, paneer or potatoes (aloo). We prefer them plain – and this time I’ve made half the batch studded with pan fried cumin seeds (geera).

Traditionally they’re cooked on a tawa but a large, cast iron frying pan will do. If you don’t want to eat all the parathas in one go, you can prepare the dough up to stage 10 and freeze the extra. Just place each circle between 2 pieces of parchment paper, stack them one on top of the other, wrap in cling film or zip-lock bag and store flat.

Paratha

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Ingredients

  

• 450 g plain flour I used an equal amount of chapatti flour + a little extra for dusting
• 4 tsp baking powder
• 1 tsp salt
• 350 ml water approx
• 45 g ghee clarified butter or vegetable oil
• 1 tsp cumin seeds geera
• 55 g vegetable oil for brushing
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Instructions

 

• Sift together the flour, baking powder & salt
• Add enough of the water to form a smooth, soft dough
  
• Knead well and leave to relax for ½ hour covered with a damp cloth
  
• In a small frying pan over a medium heat, dry fry the cumin seeds for about 3 minutes, shaking continuously to stop burning. Set aside
• After the dough has relaxed, re-knead and divide into four balls (loyah)
  
• Flour surface and roll out each dough ball into 20-23cm/8-9inch circle
• Sprinkle half the dough with the cumin seeds
  
• Spread with some ghee and sprinkle with a little flour
  
• Cut rolled dough circles from centre to edge. Roll each tightly into a cone. Press the peak of the cone into the centre and flatten. Leave to rest for 30 minutes
  
• Flour the surface again and roll out the dough very thinly with a rolling pin
• Cook on a moderately hot, greased tawa/frying pan for 1 minute
• Turn over, brush with ghee/oil and cook for another minute
• As each one is cooked, stack on top of each other, wrap them in a clean tea towel and move on to the next
• Eat immediately