DIWALI menu (starter) - Roti Paratha

Serves 4

INGREDIENTS:

500g cake flour

5ml salt

30ml soft butter

15ml condensed milk

170ml warm water

100ml melted butter

METHOD:

Place the cake flour and salt into a mixer. Rub the butter into the flour. Dissolve the condensed milk in the warm water and pour this into the mixing bowl. Use the dough hook to work the mixture for a few minutes until the dough is soft and smooth. Divide the dough into 8 portions. Roll each portion into a length. Coil up half the length towards the centre and then repeat on the opposite side, coiling the length in the opposite direction. The dough should look like an “S”. Fold the one coiled section over the other. Dip the dough in warm melted butter and place on a dinner plate. Repeat until all the dough is coiled and dipped. Cover the dough with plastic wrap and leave aside for 3 hours or overnight. Press the dough and work it until it is paper-thin. Oil the work surface if necessary and dip your fingers in the melted butter to prevent sticking. Drape the paper-thin dough into a pleated fan and coil tightly. Leave the dough to rest for an hour. Press the dough into a thin round, using your fingertips. Also use the palms of your hand to press the dough into a thin round. Heat a frying pan and cook the rounds on a medium heat. When the roti paratha turns golden brown, flip it over and drizzle a little melted butter over. Flip the roti paratha again and cook until golden brown and crispy.