Paratha

In a bowl, mix together the flour and a pinch of salt. Make a well in the centre and pour in the melted ghee. Adding some water (around 120 ml), work to a smooth dough that comes away from the side of the bowl. Brush with ghee, cover and leave to rest for around 2 hours.

Roll the dough into a sausage and divide into approx. 12 pieces. Roll or stretch each of these into a very thin circle (like strudel pastry). Fold in two edges by a third each so that they overlap, then fold the dough 2-3 times to form a square (or rectangle).

Place the bread in batches on a hot griddle or in a frying pan with 1-2 tbsp ghee and fry for 2-3 minutes until golden. If it rises too much, press flat with a spatula. Turn and fry on the other side for a further 2-3 minutes until golden brown.