Mint parantha

MAKES 4

50g mint leaves, finely chopped 2tsp ground cumin

1tsp ground black pepper

½tsp salt

¼tsp ajwain seeds (optional), available from most supermarkets flour, for dusting

1 quantity plain naan dough (see recipe, right)

4tbsp melted ghee, butter or groundnut oil, for brushing 1tbsp dried mint

Place a non-stick frying pan over a low-medium heat.

For the mint masala, use a mortar and pestle to pound together the mint leaves, cumin, pepper, salt and ajwain seeds (if using) then set aside.

Lightly dust the work surface with flour. Take a medium-sized ball of naan dough, flatten it and dust with some flour. Using a rolling pin, roll it into a 12cm disc. Brush some ghee, butter or oil over the circle and dust with flour. Take a heaped teaspoon of the mint masala and spread it all over the dough.

Starting from one side, fold and gather the dough like a fan, then curl up from one side and roll back into a ball. Press down and dust with flour. Roll out until it becomes a large, thin disc. If sticking in between, dust with flour.

Gently lift the parantha off the surface and place in the hot pan. Turn up the heat to medium. The parantha will soon start to puff up. After 30 seconds, flip over, brush lightly with water and sprinkle with a pinch of dried mint. Gently press using a palette knife, cook for 1 minute, flip again and brush with ghee, butter or oil. Flip over again and swirl the pan around for 30 seconds. Brush with more ghee, butter or oil and serve hot. Repeat with the remaining dough.