Chilli and Onion Paratha

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Paratha is the name for Indian flatbread and it’s one of my absolute flatbreads. This chilli and onion paratha is perfectly paired with a chicken curry.
Makes 8 paratha. 

300g chapati/atta flour
ghee/oil of choice
1 brown onion, finely chopped
1 red chilli, finely chopped
handful fresh coriander leaves, finely chopped
½ tsp salt

– Place the flour, salt, onion, coriander, and chilli, in a large bowl. Mix well.

– Add 150ml water, a little at a time, and stop when you have a nice soft dough.

– Once the dough has come together, knead it for 2 minutes until smooth. Cover the dough and let it rest for 10 minutes.

– Take a lime-sized portion of dough and roll it into a ball.

– Lightly coat the dough in flour. Then, use a rolling pin to flatten the ball into a circle.

– Add a drop of oil and spread it onto one side. Fold it in half and then half again.

– Lightly coat the dough in some more flour, then roll it into a thin circle. Make sure to use small movements with the rolling pin to get an even thickness.

– Add the paratha to a hot pan and cook for 2 minutes on each side. Once the paratha has started to brown, lightly spread some oil/ghee onto both sides and cook for 1 minute on each side until golden and crispy.

– Repeat the process with the rest of the dough.

Serve with some butter to make them extra moreish.