Parantha

Sanjiv Singh
A richer version of the chappati.
Makes 6

1 cup whole wheat flour
vegetable oil
water

Make chappati dough. Divide into 6 parts and make balls. Flatten and roll each. Spread the oil over them and fold. Roll again. Heat the parantha on a griddle like you would a chappati, but spread some oil over the top side. Turn and spread oil on this side. Fry until the bottom is crispy and golden, then turn and fry the remaining side. Repeat with all six.

From the Dinner Co-op