Here’s a nice little game-changer – make your own paratha to enjoy with your chicken tikka. For 8 people, put 300g each of wholemeal bread flour and plain flour into a bowl with a good pinch of sea salt. Gradually add 2 tablespoons of olive oil and 400ml of semi-skimmed milk, mixing until combined, then knead for a few minutes on a flour-dusted surface. Leave to rest for 20 minutes, then divide the dough into 8 and thinly roll out each piece to A4 size. One-by-one, drizzle and rub lightly with oil, roll up into a loose log, roll the log up like a Catherine wheel, then roll out with a rolling pin again to a flat round just under ½cm thick. Cook in a hot oiled frying pan on a medium heat for 3 minutes on each side, or until nicely charred, then sprinkle lightly with salt. Transfer to a board and smash together to expose the layers.
Of an adult's reference intake