• 5 ½ cups chapati flour (which you get for example in Asia supermarkets)
  • 1 tbsp caraway seeds
  • 2 tsp salt
  • 3 tbsp ghee
  • 750 g frozen spinach with cream (of course you can use fresh spinach, too, that would be even nicer)
  • some extra wheat flour and ghee

First of all you mix the flour with the ghee and the caraway seeds. You will need to warm up the spinach so that you can mix it into the flour, too. At this point I nearly burnt my fingers so please be careful not to make the spinach too hot! And now you need to do a little bit workout with the dough. Knead it really nicely and if it is still too sticky you can add some chapati flour.

There is a way to check if the dough is right: poke it with your finger and make an imprint of your finger. Then see if the dough comes back up when you take your finger away. If it does, you can start taking small parts of the dough and form balls out of it. You need to dip those balls into wheat flour one time so that you can roll them nicely to flat cakes without sticking them to the board. Roll them until they are maybe 5 mm high.

Now it would be great if you had a second person helping you because it would make the process quicker. While you are rolling, the other person can start heating up a flat pan. When it is hot, you put the first paratha in and let it get warm on one side. After a short time you turn it and put ½ tsp of ghee on top of it. Spread the ghee on the whole surface and, after turning it again, do the same on the other side of the paratha. And then it needs some more turning to get done. Slightly press onto the paratha with the spatula to get it cooked nicely.

One sign that it will taste great is when it comes up like a balloon. But even if not, I bet you will have very nice paratha for your Indian dinner!