Fresh from my autumn food festivals at Ludlow, Cambridge and Cressing Temple Barns, these are delicious pan-fried breads, which are enriched with clarified butter or ghee. I promise these delicious, flaky, buttery breads can be made really easily at home.
400g plain flour (plus extra for rolling)
1 tsp salt
175g ghee or clarified butter, at room temperature
Extra ghee for brushing
125ml tepid water
Cold-pressed rapeseed oil for frying
1. Put the flour into a mixing bowl and mix in the salt. Add in the ghee and rub in with your fingertips until the ghee is well distributed through the mix and it looks a little like breadcrumbs.
2. Add in the water and start to lix. Mix everything together well with your hands, but be gentle and only until the dough comes together in a smooth pliable dough. No need to knead like mad. The dough should be soft and smooth.
3. Divide the dough into even-sized balls, dust with flour then roll out with a rolling pin to about the thickness of a pound coin.
4. Brush one side lightly with some extra ghee. Roll up into a long cigar as tightly as possible, then roll out with your hands from the middle to elongate the cigar. Take one end of the cylinder and start to roll around into a snail-shell shape until you have a spiral. Tuck the end underneath the round and use the heel of your hand to press down gently until you have a flattened circle.
5. Dust lightly with flour and carefully roll out again, keeping the round shape until the bread is approximately the same thickness as before. Keep the rolled out breads between sheets of kitchen roll until ready to fry.
6. Heat a frying pan on a medium-high heat. Drizzle a little rapeseed oil in the pan and fry the parathas for approximately 2 minutes on each side. Wipe out any excess flour between breads to prevent burning.
7. The bread should be golden brown and slightly puffed up. Stack on a plate and cover with a clean tea towel to keep warm.