Preparation:
Sift flour with salt. Mix in enough water to make a smooth dough. Knead for five minutes. Divide into 20 pieces. Roll out fairly thick with the help of a little flour. Divide stuffing equally for 10 parathas and put in the centre of 10 rounds of dough. Cover with the other 10 round of dough. Seal edges. Dust with a little more flour and carefully roll out as thin as possible.
Heat a tava. Place paratha on tava. Cook till beginning to brown, then turn over. Cook for a minute, then pour in a little oil. Fry till golden brown. Turn over, adding a little more oil if necessary and fry till browned. Remove. Make the other parathas in the same way. |
