Muscle-up paratha & yoghurt

FOR THE BREAD (SERVES 4)

Men's Health (UK) - - Time -

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.

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