Ingredients :

1 1/2 cups Fine wholemeal flour
1 1/2 cups Plain white flour or roti flour
1 1/2 cups Salt
6-8 tablespoons Ghee
1 cup Water
Extra ghee for cooking

Method :

*Sieve wholemeal flour, white flour and salt into a mixing bowl and rub in 1 tablespoon of the ghee.
*Add water, mix and knead dough as for chapatis.
*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 ghee 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 ghee into the center of each and spread lightly with the hand.
*With a knife, make a cut from the center of each circle to the outer edge.
*Starting at the cut edge, roll the dough closely into a cone shape.
*Pick it up, press the apex of the cone and the base towards each other and flatten slightly.
*You will now have a small, roughly circular lump of dough again.
*Lightly flour the board again and roll out the dough very gently, taking care not to press too hard and let the air out at the edges.
*The parathas should be as round as possible, but not as thinly rolled as the first time.
*Cook on a hot griddle liberally greased with extra ghee, turning parathas and spreading with more ghee, until they are golden brown.
*Serve hot with grilled kebabs, sambal and podina chatni.

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