Maris Piper & onion parathas

Begin by making the dough. Mix the flour with a large pinch of salt, add the ghee and mix again. Gradually add 225ml lukewarm water, a little at a time, kneading well until you have a soft, springy dough. Cover and rest for 30 minutes. Meanwhile, make the filling by mixing together all the ingredients in a bowl. Make sure it’s well combined, then season.

Divide and roll the dough into 4 balls. Dust the balls with a little extra flour and keep covered with a clean damp cloth to prevent them drying out. Before preparing the parathas, grease your palms a little with oil. Take one ball in the palms of your hands and flatten to form a disc that is about 13cm wide. Place a ball of the filling in the centre of the disc of dough, bring up the edges and seal the top (like making a Chinese-style dumpling). Flatten the top with your hands and, using your fingers, flatten to form a disc that is about 15cm wide (when flattening the disc, try to push the filling in the centre towards the sides). Prepare the rest of the parathas in the same way.

Heat a non-stick frying pan over a medium-high heat. Carefully put a paratha on the pan surface and cook for about 1 minute until the underside is lightly speckled. Brush with ghee and flip it using a spatula. Cook for 2 minutes and brush with a little more ghee, then flip and cook for a further 2 minutes until each side is lightly blistered and seared. Cook the rest of the parathas and serve hot.