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Mughlai Parata

Ingredients

2 cups wheat flour
1 tsp. salt
1 tsp. baking powder
1 tbsp. ghee or oil
0.5 cup water
^1/4^cupmelted ghee

Method

Sift together the flour, salt and the baking powder in a bowl. Rub the ghee into the flour mixture using your finger tips and gradually add the water to knead into a firm dough. Allow to rest covered for 10 minutes. Divide the dough into 8 equal portions and shape into balls. Roll each of the balls out into discs measuring 5" in diameter. Sprinkle a little wheat flour on one side and ghee or oil on the other side.

Pleat the paratas, starting from one side and progressing towards the other. Hold one end, and make a coil moving in clockwise motion. Roll out these coils into paratas measuring 6-7" in diameter. Preheat the CRISP plate using the CRISP mode for 2 minutes. Place the paratas on the CRISP plate -it will accommodate 4 paratas at a time. To bake them, cook in the CRISP mode for 2 minutes and 15 seconds, flip them over and bake for another 1 minute and 45 seconds.

Note: Put water in an oven-proof cup in the oven along with the paratas. As soon as the paratas are ready, spoon a little ghee on them and crush them lightly, to release the different layers. Serve hot.