Traditional wholemeal Indian flatbread paratha

For the paratha dough, combine the wholemeal flour with salt in a bowl. Gradually pour in lukewarm water and knead by hand into a smooth, slightly firm dough. Work it for about 5 minutes. Cover with a damp cloth and let it rest for 20 minutes at room temperature.

Divide the rested dough into 8 equal balls. On a lightly floured surface, roll each into a circle about 15 cm across. Brush with a thin layer of butter, fold in half and brush again, then fold into a quarter and roll out into a triangle about 3 mm thick.

Heat a dry pan or a tawa griddle over medium to high heat. Place the paratha on it and cook for 1 to 2 minutes, until light bubbles form.

Flip the flatbread, brush with a teaspoon of butter and cook for another minute. Turn it once more, brush the other side with butter and finish for 30 seconds until golden. Serve immediately, hot, as a side to Indian dishes.