Olive Oil Parathas

Makes 10-12

• 1 1/2 cups plain wholemeal flour
• 1 ½ cups of roti flour / Atta flour / plain white flour
• One quarter teaspoons salt (optional)
• 5 tablespoons of extra virgin olive oil (for extra flavour, try adding an infused olive oil)
• 1 cup warm water
• Chopped herbs
• Extra olive oil for cooking

1. Sieve together the flours and salt into a large mixing bowl.
2. Add in the olive oil and warm water.
3. Knead until a rough dough comes together. This takes about 5 minutes.
4. Cover the bowl with a warm, damp tea-towel or glad wrap and allow to sit for an hour.
5. After the dough has rested, divide into 10-12 equal portions and roll each one into a smooth ball.
6. Work with one dough piece at a time and leave the rest covered to stay moist.
7. On a lightly floured surface, roll each ball into a thin circular shape.
8. Brush or spray olive oil over the surface of the dough.
9. Using a sharp knife, cut each circle from the centre, in a straight line out the one edge.
10. Start at the cut and roll the dough into a tight cone shape.
11. Turn the cone up, so that it sits with the thin end in the air. Push the thin end of the cone straight down on the base to form flat rounds.
12. Set each round on a floured surface and gently roll, taking care not to press too hard or roll too thinly.
13. Cook in a hot non-stick frypan or a pan well greased with olive oil until they are golden (3-5 minutes per side). Spread more olive oil on the pan as needed.
14. Serve hot with your favourite curry.