PARATHA, FLAKY WHOLEMEAL BREAD

Probably the favorite variety of Indian bread, parathas are rich, flaky and deliciously flavored with margarine. Kebabs and parathas is a combination which is quiet famous. A dear friend of my grandmother taught me her method of rolling and folding the parathas— the easiest and most successful one I've tried. Makes. 12-14
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

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.

GOBI PARATHAS
PARATHAS WITH CAULIFLOWER FILLING.

Makes. 8

2 cups plain white flour
1/2 teaspoon salt
2/d cup warm water
2 3 tablespoons margarine for cooking

Filling:
1 cup finely grated cauliflower
2 teaspoons finely grated fresh ginger
1 teaspoon salt
1 teaspoon curry powder
and chili powder to taste, optional

Mix flour and salt together in a large bowl. add the water all at once and knead hard for 10 minutes. Dough should be firm but pliable. Cover and leave for at least 30 minutes. Divide dough into 8 equal portions and roll each into a ball. Flatten out to a circle about 10 cm (4 inches) in diameter, put a spoonful of filling in the middle of each and draw ends together, pinching them firmly to join. Flatten between the hands to a round shape. On a lightly floured board roll out very lightly and carefully to a circle the size of a breakfast plate. Do not press too hard on the rolling pin or the filling will break through the dough.
                                    If this does happen take a small piece of dough, press flat and place it over the break. Roll gently to join. When all the parathas are filled and ready to cook, heat a heavy griddle or thick, heavy frying pan until very hot. Melt the margarine in a small saucepan and have it within easy reach. Put a teaspoon of melted margarine on the griddle, spread it with a frying slice and put a paratha on it. Spread another small teaspoon of melted margarine on top of the paratha.
                            Turn the paratha over and cook other side, pressing gently with frying slice. Paratha should be cooked until nicely golden on both sides. Serve at once. Filling: Prepare filling only when ready to use it. Combine all the ingredients in a bowl and mix well. Use only the tender flower heads of the cauliflower and make sure there are no large pieces, for these will make the parathas difficult to roll out.