Paratha

Directions

1. 1
   Sift the flours and salt into a large bowl.
2. 2
   Add 1 tablespoon of ghee and mix well.
3. 3
   Add the water and mix to create a firm dough.
4. 4
   Knead the dough for 10 minutes, form into a ball and wrap with plastic.
5. 5
   Let rest 1 hour.
6. 6
   Divide the dough into 12 balls of equal size.
7. 7
   On a lightly floured board, use a rolling pin to roll each ball into a thin disk about 7 inches in diameter.
8. 8
   Brush each disk with 2 teaspoons of ghee.
9. 9
   Using a knife, cut a straight line from the center to the outer edge of each disk.
10. 10
    Starting at the cut edge, roll the dough into a cone shape.
11. 11
    Stand each cone on its wide end and gently press down on the top, flattening it slightly into a roughly circular lump of dough.
12. 12
    Lightly flour the board again and gently roll each lump into a circle about 5 inches in diameter.
13. 13
    Heat a griddle or cast-iron pan over medium heat and brush generously with ghee.
14. 14
    Cook the parathas, 1 at a time, turning them and brushing them with ghee, until they are golden, 3 to 4 minutes.
15. 15
    Lower the heat if they begin to scorch.
16. 16
    Serve hot.