Tandori paratha by shireen

Tandori paratha

Ingredients

Flour 2 cups

Oil ¼ cup

Egg 1..

Instant yeast 1 tbsp

Salt ½ tsp

Sugar 1 tsp

Ghee for frying

Method

Mix together flour, egg sugar salt, yeast and oil. And knead to medium soft dough. Leave to rise for 1 hour. Make into 5 balls. Roll in to quarter plate size, apply ghee, sprinkle flour, and roll in to a Swiss roll. Form into a ball again, roll into a dinner plate size paratha. Shallow fry on tawa and serve immediately.
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Tandoori Paratha

2 cups heaped flour

1-1/2 tsp instant yeast

1/2 tsp salt

1 tsp castor sugar...

1 egg

1/4 cup oil

Lukewarm water as required.

Mix dough ingredients together, and add lukewarm water as required to make a soft dough. Place dough in greased bowl with oil on top of dough and allow to rise 45 mins.

Preheat oven to 190 degrees

Punch dough down, so air is removed

And roll dough into log. Break dough into 5 pieces. Make each piece into a ball and roll out dough to quarter plate size. Rub with ghee and a sprinkle if flour, and then roll like a Swiss roll. Hold each end of roll, and bounce dough down to bench so centre of roll hits bench and stretches. Then spiral dough and press. Roll dough out into size of dinner plate. (dough shoukd be a little thick) Place rolled dough on greased oven tray and bake for 10mins.* Take each paratha and fry with ghee till both sides are golden. You can either make them crunchy by cooking a bit extra if required.

If you don't have an oven, cook paratha in each side with no ghee. Then add ghee and fry till golden on each side. You can crush paratha if desired.

Serve with Saag Gosht or Fry keema

Enjoy

*if you wish, remove paratha from oven or cook on thava on either side with no ghee and allow it to cool. Wrap each paratha individually in either plastic wrap or foil and freeze. When ready to eat, remove from freezer, fry and enjoy.