Roti/Paratha (Indian Breads)

4 oz plain flour & 4 oz whole wheat (brown) flour

OR

8 oz chapatti flour

1/2 teaspoon salt

4 tablespoons corn oil

2 oz butter or margarine

1/4 pint boiling water (more if needed)

1. Mix salt and flour in a bowl. Add ½ oil, mixing all along to achieve a breadcrumb-like texture.
2. Add water a little at a time to give a soft, slightly sticky dough.
3. Knead for at least 10 minutes.
4. Melt butter and remaining oil in a container.
5. Break dough into yo-yo sized portions, then roll into circles on a floured board.
6. For Parathas, butter/oil one side, then fold, oil and fold again to give a cube shape. Re-roll until flat.
7. Wipe heavy frying pan or griddle with kitchen roll dipped in butter/oil. Drop roti/paratha into hot pan, turning and brushing with oil when first side is cooked. Turn again, cook briefly, then store in foil.