Instructions: Mix all the ingredients except the extra ghee and knead for a couple of minutes to blend completely and form a soft dough.

Cover with a damp cloth and reserve for 15 minutes.

Divide the dough into 16 equal sized balls.

Roll each ball into a flat disc about 8cm in diameter.

Smear each one with a little ghee and roll into a hollow cylindrical shape then flatten with your palm dust with a little flour and roll out again.

Heat a griddle or frying pan and place one of the parathas on it.

As soon as tiny bubbles appear on the surface turn it over.

Press down the edges with a clean cloth to ensure even cooking.

When the paratha is done it should appear slightly puffed with brown patches. Remove it from the pan and set on a warm plate.

Smear with ghee and serve immediately or keep warm to serve later.

Cook the remaining parathas in the same way.

This recipe comes from north India where bread making is almost an art and the repertoire of breads is varied and endless.

Serves 4

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