The BBQ restaurant Temper in London is one of author James Whetlor's favourite places to eat. They serve paratha with everything, which is a really good idea, so don’t restrict these to just Indian or Asian dishes. James likes to serve steak on them, sliced and fanned out.
Prepare your EGG
Set up your EGG for direct cooking, with the Stainless Steel Grid and Baking Stone on top. Your target temperature is between 250-280˚C.
Make the dough
Mix the flour with the sugar and salt, then mix in the water to make a soft dough. Cover and put to one side for 5 minutes, then knead for a couple of minutes until smooth.
Shape the paratha
Separate the dough into 8 pieces and, on a floured surface, roll each piece into a circle about 15cm in diameter, then brush each with a little melted butter or ghee. Roll each up into a cigar shape, with the buttered side inside, then coil up the cigar into a snail. Press down with the palm of your hand and roll out again to a circle about 15cm in diameter.
Bake the paratha
Add to the hot Baking Stone, close the lid and cook for 1–2 minutes until beginning to char in small patches, then flip over and cook for the same time on the other side. Brush with a little butter or ghee (or do this just before serving) then place in a bowl and cover with a clean cloth while you repeat with the rest of the dough.
Extracted from Cooking on the Big Green Egg (Quadrille, £25) Photography © Sam Folan