Roti Prata (Indian Dough Bread)

Ingredients

• •1/2 teaspoon salt
• •50 grams ghee, or clarified butter
• •325 grams chapatti flour
• •170 milliliters to 280 milliliters warm water
• •2 tablespoons ghee for frying

Directions

1. 1Rub the salt and fat into the flour until you reach a coarse breadcrumb consistency. Gradually add the water and knead until a soft pliable dough is formed.
2. 2Divide the dough into 8 balls. Hold each ball between your palms and rotate it in a circular motion until it is smooth and round, flatten the ball into a round cake and dust it very lightly in a little plain flour. Roll it out to about 6-inch diameter; cover the rest of the balls with a damp cloth while you are working on one.
3. 3Heat a heavy-based frying pan over medium heat; it is important to have a heavy-based pan as the pratas need even distribution of heat.
4. 4When the pan is hot, place a roti on it and flip it over after about 30 seconds. Spread 1 teaspoon ghee over it and turn the prata over. Repeat the process for the other side. Brown both sides evenly and remove from heat.
5. 5Line a piece of aluminum foil with absorbent paper and put the cooked pratas on one end, cover the other end and seal the edges. This will keep the pratas warm for about 30 to 40 minutes.
6. 6Serve with any meat, chicken or vegetable curry, or eat alone for breakfast. Suitable for freezing.