Recipe - Parathas

8 cup Whole Wheat Flour
3 teaspoon Salt
2 cup Water, About
1/3 cup Butter

Yield: 12 To 16 Parathas Cooking Time: 2 To 3 Minutes Each

Sift the flour and salt and gradually add the water, soothing out any
lumps, and making a pliable dough. Knead the dough well. Then cover it with
a damp cloth and allow to stand for 1 to 1 One half hours. Make small balls out
of the dough. Roll them out, thin and even. Then with the back of a
tablespoon, rub each pancake with melted butter. Fold once and rub with
more butter. Repeat once, better still twice. Then roll them out again in
triangle shapes. Heat the griddle and butter it slightly. Cook parathas on
both sides, turning once. When finished, the bread is of a mild honey color
and crisp. To make them crisper, substitute some of the water with about 4
Tbls of milk.

From How To Make Good Curries by Helen Lawson Copyright 1973

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini