Paratha

Steps

1. Put all ingredients in a mixing bowl. Using your hands, bring it together to form a dough.
2. Knead for 5 minutes on an oiled surface. It should be smooth and little sticky. If too crumbly add a tablespoon each of water and oil.
3. Leave the dough in the bowl covered with a damp clean tea towel to rest at room temperature for 2 hours.
4. Divide and shape the dough into 4–6 balls and rest for a further 5 minutes under the damp tea towel.
5. Drip a little oil on to a rolling pin and lightly oil your work surface. Roll out each ball into a disc, 12–15cm in diameter. Sprinkle with a little oil.
6. Use your fingers to lift and gently stretch out the dough until it is 1mm or so thin.
7. Pinch together a corner between one thumb and index finger, and an opposite corner in your other hand, and pull the two ends into a single line, so you get a kind of pleated effect.
8. Then curl the line of dough round to make a snail or pain au raisin shape. Repeat with all the dough discs.
9. Rest the snails for 5 minutes on a baking tray, covered in a damp clean tea towel.
10. When you’re ready to cook, roll out the dough snails with a rolling pin to make roughly 15cm circles.
11. Oil up a frying pan with a little drizzle of oil, and place over a high heat.
12. When hot, cook each paratha for about 1 minute on each side until nice and golden.
13. Then turn the heat right down and cook for 1 minute on each side on a low heat.