For an Indian banquet, serve this yummy Indian bread with minted yoghurt or cucumber raita as a starter or with curry for the main course.
1½ cups plain flour (Nut Trek, Shop 55-56, Dairy Hall)
¾ cup wholemeal flour (Nut Trek, Shop 55-56, Dairy Hall)
4 tsp olive oil, plus extra for frying the spring onion and brushing the paratha (Pavilion Select Produce, Shop 31-32 Dairy Hall)
salt flakes (Green Valley Spices, Stalls 36-40, B Shed)
1½ cups sliced spring onion (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
In a bowl, combine flours, 4 tablespoons of the olive oil and a pinch of salt, adding small amounts of water until it forms a dough. Knead well, then set aside for 30 minutes. Knead again, then divide dough in two and roll out each half to a 15cm-diameter round.
Heat 1 tbsp olive oil in a heavy-based frypan and fry the spring onions for 1 minute. Add a pinch of salt, and cook for a further minute. Allow to cool.
Spread cooled spring onion stuffing evenly over one round of dough, then cover with the remaining round. Brush one side of the paratha with olive oil and fry oil-side down until crisp. Brush the other side, flip over and fry until crisp.