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Jeera paratha
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Photo by Annabel Langbein Media

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Jeera, or cumin, is one of the base notes in Indian cuisine. Here it is used to flavour a flaky flatbread. Paratha can also be made without the cumin or with a mixture of other spices, or prepared as a stuffed bread, using a spicy cooked potato filling.

Ingredients

4 cups	Plain flour, plus extra to dust
1½ tsp	Salt
1½ cups	Cold water, plus 1-2 Tbsp extra if required
100 g	Butter, lightly melted, plus extra to brush
2 Tbsp	Ground cumin

Directions

Place flour and salt in a mixing bowl. Make a well in the centre and add water gradually while mixing. Knead to make a soft but not sticky dough. Divide dough into 10 equal portions and form into balls on a lightly floured surface.
Stand for 5 minutes then roll out each ball into a disc about 16cm in diameter. Brush tops with butter (about 2 tsp each) and sprinkle each with ½ tsp cumin. Make a cut from the edge to the centre of each disc then roll it up from this cut to make a cone. Stand it upright, then gently roll into a disc that is now made up of layers of dough and spice mix. Brush top with a little more butter.
Heat a heavy pan and cook breads for about 2 minutes on each side until lightly golden. Stack and keep warm until needed.

This recipe is part of Annabel's affordable Indian feast, along with cauliflower curry and coriander chutney.