Ingredients:
1/2 tsp salt
50g ghee
325g chapatti flour
170ml -- 280ml warm water
2 tbsps ghee for frying
Method:
Rub the salt and fat into the flour until you reach a coarse breadcrumb consistency. Gradually add the water and knead until a soft pliable dough is formed.
Divide the dough into 8 balls. Hold each ball between your palms and rotate it in a circular motion until it is smooth and round, flatten the ball into a round cake and dust it very lightly in a little plain flour. Roll it out to about 6-inch diameter; cover the rest of the balls with a damp cloth while you are working on one.
Heat a heavy-based frying pan over medium' heat; it is important to have a heavy-based pan as the pratas need even distribution of heat.
When the pan is hot, place a roti on it and flip it over after about 30 seconds. Spread 1 tsp ghee over it and turn the prata over. Repeat the process for the other side. Brown both sides evenly and remove from heat.
Line a piece of aluminium foil with absorbent paper and put the cooked pratas on one end, cover the other end and seal the edges. This will keep the pratas warm for about 30-40 minutes.
TIME Preparation takes 15-30 minutes,
cooking takes 25-30 minutes.
SERVING IDEAS Serve with any meat, chicken or vegetable curry.
Suitable for freezing.
Source: (http://craftech.sngs.sch.edu.sg/original_recipe1.htm)