Parathas

In a bowl, mix together the wholemeal flour with the water and the pinch of salt. Mix well until it forms a soft dough.

Tip the dough out on to a lightly greased surface and knead together for a good few minutes until it is very smooth and soft. Place the dough in a large bowl, cover the bowl with a damp tea towel and set it aside. Allow the dough to rest for 10 minutes.

Divide the dough into five equal parts, then roll each one out on a lightly-floured surface so that each piece is a circle, roughly 7.5cm (3in) in diameter. If you'd like, you can stuff the parathas at this point - filling them with some cooked, spiced cauliflower, or potatoes, perhaps - then folding them over, and pressing the edges together to seal them.

To cook, put a large frying pan on a medium-high heat, until it is hot but not quite smoking. Add about a teaspoon of the sunflower oil and spread it around the pan. When it is hot, place one paratha in the pan and cook it until it has deep-golden speckles underneath. Then add a little more oil and turn the paratha over, cooking it until the other side is similarly golden. Parts of your paratha may puff up, but you can just push this part down with a spatula. They will take slightly longer to cook if they have been stuffed. Repeat with the remaining parathas.

Serve with dal and pickles, or saag paneer.

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