Shahi Paratha


250 gm. Wheat flour
100 gm. Maida
2 tsp. Sugar
1 tsp. Baking powder
1 tsp. Yeast
1 tsp. Onion seeds
1/2 cup Ghee
1 tsp. Ajwain
1 tsp. Salt
11/2 cup Buttermilk for kneading flour
1/2 cup Warm Water

Sieve the flour and baking powder together and set aside.
Blend yeast and half cup warm water.
Keep in a warm place for about 1/2 an hour or till it ferments.
Mix the yeast mixture into the flour with ajwain and knead well with buttermilk.
Keep aside the dough for about 45 minutes for it to rise.
Knead again and divide into balls. Bake or fry them. Tastes great with tandoori chicken.

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