Paratha (Flaky and Stuffed)
Servings: 6 parathas
- 2 cups (300 grams) all-purpose flour
- ½ cup + 2 tbsp (150 grams) water warm
- 2 tablespoons (2 tablespoons) oil or melted butter/ghee - we use a light olive oil
- 1 teaspoon (1 teaspoon) salt
- Make the Dough: In a mixing bowl, combine 2 cups all-purpose flour, ½ cup + 2 tbsp water, 2 tablespoons oil, and 1 teaspoon salt. Stir with a wooden spoon until the flour absorbs the water and comes together.Transfer the dough to a clean work surface and knead vigorously for about 2 minutes, until it’s soft, smooth, and elastic, but not sticky. You can do this in a kitchen aid if you prefer.Wrap in plastic wrap or cover with a damp cloth and let it rest for 30 minutes. This makes the dough easier to roll and helps create a tender texture.
- Divide and Roll: Divide the dough into 6 equal pieces, each slightly larger than a golf ball.Lightly flour your work surface and roll out one dough ball at a time into a thin circle.Brush the surface with olive oil, ghee, or melted butter, then choose one of these folding methods:
- Triangle fold: Fold the circle in half, brush again with oil, then fold in half once more to make a triangle. Roll it out gently into a thin, uneven triangle.Spiral fold (cinnamon roll style): Fold the dough into a long strip like a fan, then coil it into a spiral. Flatten and roll it out again into a circle.Square fold: Fold in the edges like an envelope, brushing with fat between each fold. Roll it into a thin square.
- Cook the Paratha: Heat a cast iron or stainless steel skillet over medium heat. (Non-stick works too, but a hotter surface gives better browning and texture.)Place one paratha on the hot skillet. Cook for 30–60 seconds per side, flipping as bubbles form and golden spots appear.Brush with ghee, butter, or oil as it cooks for extra flavor and shine.Serve hot with chutney, yogurt, curries and dals, or just a pat of butter on top. And make many because one is never enough.
HOW TO MAKE STUFFED PARATHA
Place the filling in the center of a small rolled-out disc, gather the edges like a dumpling, pinch closed, then gently roll it out again.
To prevent the filling from spilling out make sure the edges are sealed tightly after nesting the filling inside. And most importantly, avoid overstuffing! Our favorite fillings are:
Feta & Spinach
Cook fresh or frozen spinach in a skillet, then transfer to a colander and squeeze out all the excess moisture. Chop finely and place in a bowl with crumbled feta and thinly sliced scallions. Mix until well combined.
Spoon 1–2 tablespoons of the mixture into your rolled-out paratha dough before folding and cooking. The result is tangy, savory, and packed with flavor.
Potato, Leek, & Cheese
Microwave 2 whole potatoes for 5 -10 minutes or until fork-tender. Peel and mash them in a mixing bowl.
Meanwhile, thinly slice 1 leek and sauté it in olive oil with a pinch of salt and black pepper until soft and lightly golden (about 5 - 10 minutes).
Add the cooked leeks to the mashed potatoes, then mix in a generous handful of melty cheese like Scamorza, Monterey Jack, Colby, Pepper Jack, low-moisture mozzarella, or Fontina.
Form the mixture into small portions and stuff them inside the paratha as described. The filling is rich, creamy, and perfect for a cozy, cheesy flatbread.
