| 1 | Yield: 12 to 16 parathas cooking time: 2 to 3 minutes each |
| 2 | sift the flour and salt and gradually add the water, soothing out any lumps, and making a pliable dough. |
| 3 | Knead the dough well. |
| 4 | Then cover it with a damp cloth and allow to stand for 1 to 1 ?hours. |
| 5 | Make small balls out of the dough. |
| 6 | Roll them out, thin and even. |
| 7 | Then with the back of a tablespoon, rub each pancake with melted butter. |
| 8 | Fold once and rub with more butter. |
| 9 | Repeat once, better still twice. |
| 10 | Then roll them out again in triangle shapes. |
| 11 | Heat the griddle and butter it slightly. |
| 12 | Cook parathas on both sides, turning once. |
| 13 | When finished, the bread is of a mild honey color and crisp. |
| 14 | To make them crisper, substitute some of the water with about 4 tbls of milk. |
| 15 | from how to make good curries by helen lawson |
