|Parantha, Flaky Wholemeal Bread|
Probably the favorite variety of Indian bread, parathas are rich, flaky and deliciously flavored with margarine. Kebabs and parathas is a combination which is quiet famous. A dear friend of my grandmother taught me her method of rolling and folding the parathas- the easiest and most successful one I’ve tried. Makes. 12-14
1 half cups fine wholemeal flour
Sieve wholemeal flour, white flour and salt into a mixing bowl and rub in 1 tablespoon of the margarine. Add water, mix and knead dough Cover dough with clear plastic and set aside for 1 hour. Divide dough into 12 14 equal portions and roll each into a smooth ball. Melt margarine over a low heat and cool slightly. Roll each ball of dough on a lightly floured board into a very thin circular shape. Pour 2 teaspoons of the melted margarine into the centre of each and spread lightly with the hand. With a knife, make a cut from the centre of each circle to the outer edge.