Ingredients

1 half cups fine wholemeal flour 1 half cups plain white flour 1 half teaspoons salt 6 8 tablespoons margarine 1 cup water extra margarine for cooking

Method

Sieve wholemeal flour, white flour and salt into a mixing bowl and rub in 1 tablespoon of the margarine. Add water, mix and knead dough Cover dough with clear plastic and set aside for 1 hour. Divide dough into 12 14 equal portions and roll each into a smooth ball. Melt margarine over a low heat and cool slightly. Roll each ball of dough on a lightly floured board into a very thin circular shape. Pour 2 teaspoons of the melted margarine into the centre of each and spread lightly with the hand. With a knife, make a cut from the centre of each circle to the outer edge. Starting at the cut edge, roll the dough closely into a cone shape. Pick it up, press the apex of the cone and the base towards each other and flatten slightly. You will now have a small, roughly circular lump of dough again. Lightly flour the board again and roll out the dough very gently, taking care not to press too hard and let the air out at the edges. The parathas should be as round as possible. but not as thinly rolled as the first time. Cook on a hot griddle liberally greased with extra margarine, turning parathas and spreading with more margarine, until they are golden brown. Note: The wholemeal can be replaced by 3 cups plain white flour.