Paratha

The king of Indian breads. I think these best accompany curry dishes - they're great at soaking up all the tasty gravy.

Some of the technique is hard to describe. I've done my best but words aren't really enough. Check back later for a video of me cocking it up, along with one of an expert showing you how it's really done.

Ingredients

• Large bowl of plain flour
• Salt (1 tsp)
• Baking Powder (1/2 tsp)

Method

• Mix all ingredients together well and then slowly add cold water until you have a firm, elastic dough.
• Beat and knead well for a few minutes.
• Roll into a large ball and rub with cocnut oil. Leave to stand for 15min.
• Cut chunks and knead into small spheres, about the size of tennis ball. 
• Push your thumbs up into the base of each ball as you knead to create an air space in the middle.
• Squeeze the bottom of each ball to seal and leave to stand for 10min.
• Brush the work surface with oil. Using your hand, brush a little oil onto each ball.
• Using the heel of your hand, press each ball out into a disc about 1/2 a centimetre thick.
• Using both hands, slap the disc onto the surface repeatedly, turning a little each time. Do this until the dough becomes very thin - almost transparent in places.
• Slice the thin dough in two and pull each half gently into a thick string. Coil them up and set aside for 10 min.
• Heat two hot plates with coconut oil until smoking. 
• Gently flatten two coils into a chapathi shape and cook, until they begin to brown slightly. Turn and cook until both sides are browned a little.
• Remove from the heat and stack.
• Slap your hands together hard, repeatedly, along the work surface with the parathas in the middle until they tear slightly and become fluffy. WARNING - they are hot and this hurts. Worth it though.