114.Parathas : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Parathas are the staple bread of Northern India, quick to make, best eaten hot from the pan.

Makes enough for 4 people

8 oz / 225 g wholemeal flour

3 tablespoons olive oil

1/4 pint / 150 ml warm water

salt to taste

1 tablespoon melted butter

extra frying oil


  • Rub the oil into the flour.

  • Mix in the warm water to form a dough.

  • Knead the dough for 5 minutes.

  • Divide the dough into 8 portions.

  • Roll out each ball on a lightly floured board until 5 inches / 12 cm diameter. Brush the top surface with melted butter and fold in half and roll again.

  • Fold in half and roll again.

  • Heat a heavy based frying pan until hot. Add a little oil.

  • Cook one paratha at a time for 30 seconds each side. Add a little more frying oil round the edges as you turn the paratha. - until they turn brown in places.