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   MSGID: 35615.fidonet_cooking@1:105/500 2dea77ae   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Paratha   
    Categories: Breads, Indian   
         Yield: 2 Servings   
       
         1 c  Whole wheat flour   
       1/4 ts Salt   
         1 tb Ghee   
       1/3 c  Water   
       
     To the flour add salt and ghee and mix well. Add sufficient water to   
     make a soft, pliable dough. Knead until elastic. Allow to rest   
          15    minutes or more.   
        
     Divide dough into 8 equal parts. Roll into small balls.   
        
     Roll out in circles 3" in diameter. With the fingers, spread a thin   
     coat of ghee on the circle and fold it in half. Fold again in half   
     and press edges together to seal. Roll this out to the same thickness   
     as a chapati, it can be made round if you are skillful. Cook on both   
     sides in a hot frying pan. Add about 1 ts ghee around the edges and   
     on sides of the paratha. In will puff up almost as much as a chapati.   
     For best results it's best to learn paratha-making from an   
     experienced cook, but a little experimentation will go a long way!   
     Parathas are done when golden brown and puffed to capacity. Don't be   
     concerned if some don't puff, when you are learning the art.   
        
     Recipe FROM:    
       
   MMMMM   
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