Recipes

Paratha

Flaky, buttery, and soft, these homemade parathas are perfect with curries, chutneys, or even topped with a fried egg for breakfast.

Make the dough: In a large mixing bowl, combine 450g plain flour with 30g olive oil and 310g cold water. Mix lightly with your hands until it starts to come together. Knead for 5–8 minutes until smooth, adding a little extra flour if sticky.
Rest the dough: Shape into a ball, cover, and refrigerate for 15 minutes. (Chilling makes it easier to work with.)
Shape the parathas: Lightly oil your work surface. Cut the dough into 4 equal pieces and shape each into a smooth ball. Flatten one ball into a round, then spread 10g butter evenly over the surface.
Create layers: Cut a single slit from the centre to the edge, roll into a cone shape, and tuck the narrow end underneath to form a ball. Repeat for the remaining dough balls.
Roll out: Lightly flour your surface and rolling pin, then roll each ball into a round, keeping the thickness even.
Cook: Heat a frying pan over medium-high heat with a splash of oil. Cook one paratha at a time for 1–2 minutes per side until puffed and golden, pressing edges gently with a spatula.
Serve: Enjoy hot with curry or a fried egg.