Muscle-up paratha & yoghurt
FOR THE BREAD (SERVES 4)
Self-raising flour, 160g Water, 90ml Fine salt, 3 pinches Butter, 120g, softened
FOR THE DIP
Korean red chilli powder (gochugaru), 30g Soy sauce, 30g Ginger paste, 30g Garlic paste, 30g Sugar, 30g Anchovies, 30g Fish sauce, 30g Greek yogurt, 150g
“Paratha is an easy bread to make,” says Rankin, “if a little time-consuming.” Place the flour in a bowl and stir in the water and salt. Knead on a floured surface for one minute, then wrap in cling film and refrigerate for a good 20 minutes. Divide into three balls,
rolling each out into a thin circle. Brush with butter, roll it up tightly then curl into a spiral shape and flatten. Refrigerate for 20 minutes, then repeat: brush, roll, coil, flatten, chill. Finally, roll it into a circle as thin as you can and fry in a large pan until golden on both sides.
For the yogurt sauce, stick everything in a blender, bar the yogurt. Once blitzed, mix in the yogurt for an extra 4g of protein per spoonful. Dip in.