Plain parathas are a shallow-fried, thicker alternative to rotlis. Consequently they are heavier in texture and substance. Often eaten on their own with pickles, 'achar' and 'shaaks' they constitute a quick meal by themselves.

To make soft, pliable and edible parathas, follow these steps.

Preparation Time 15-20 minutes
Resting Time 5-10 minutes
Cooking Time 20-30 minutes
Makes: 16-18

Ingredients
450g (1lb) wholemeal flour, plus a little extra for dusting
0.5 teaspoon salt
250-300ml of lukewarm water
2 tablespoons of oil
Melted ghee or oil

Method
Sieve the flour into a mixing bowl and add the salt. Mix the two tablespoons of oil into the flour. Slowly add the water and start to mix the dough. The resultant dough should be a firm 'bread like' dough (not as soft as that used for chappatis and puris). Knead it well; cover and leave it to relax for 5-10 minutes.

Divide the dough into 16-18 equally sized balls. Roll out each ball into a circular shape about 5 cm in diameter. Brush each round with a little oil and fold in half and then half again, leaving you with a triangular shape. On a well-floured surface, roll each triangle into a bigger, thinner shape (try to maintain the triangular shape if possible). The best way to start rolling is to roll the sides first and then work slowly to the centre. And finish off by rolling evenly all round. If you prefer, you can just make them circular.

Heat a non-stick frying pan. Put the paratha onto the heated pan and cook for 1 minute on medium heat until small bubbles (or specks) appear on the surface. Turn over and cook the other side for 1 minute.

Brush the surface with a little oil or ghee and turn it over. Using the turner, press down evenly over the paratha. Fry it like this for 1 minute. Repeat the same for the other side until your paratha is golden and crisp.

Make the remainder of the parathas in the same way. Keep them warm and well wrapped in a clean towel or foil. DO NOT STACK or store them in a metal container until they have cooled otherwise water vapour will cause sogginess.

Ideally, eat them whilst they are warm.

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