This traditional wholemeal flatbread gets its flakiness from the layers of ghee that are added to the dough as it is rolled.
- 400 g (2½ cups) wholemeal flour
- melted ghee, to brush
- 300 g Greek-style yoghurt
- 1 tbsp white vinegar
- 1 tsp white sugar
- 1 small cucumber, finely chopped
- 1 small white onion, finely chopped
- 1 small tomato, chopped
- 2 tbsp finely chopped mint, plus extra leaves, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 20 minutes
To make raita, combine yoghurt, vinegar and sugar in a bowl. Season with salt and pepper. Stir in remaining ingredients, scatter over extra mint and refrigerate until needed.
Sift flour into a bowl. Add ½ tsp salt and 275 ml water and stir to combine. Knead until a light dough forms; you may need to add a little more water if dough is dry. Wrap dough in a clean, damp tea towel and set aside to rest for 20 minutes.
Turn dough out onto a lightly floured work surface and divide into 10 equal portions. Dust each with flour and gently roll into balls between your palms. Flatten balls with the palm of your hand and roll out to 5 mm-thick circles about 12.5 cm in diameter.
Lightly brush ghee over one half of each circle. Fold circles in half and lightly brush with more ghee. Fold circles over again to make small triangles. Roll out triangles to make 10 x 13.5 cm triangles.
Brush a chargrill pan with ghee and place over high heat. Working in batches, cook triangles, turning once, for 6 minutes, or until golden. Serve paratha immediately with raita.
Photography Chris Chen.
As seen in Feast magazine, November 2014, Issue 37.