Flaky Cheese-Stuffed Paratha with Garlic Butter

Ingredients

• 2 cup all-purpose flour (Plus additional flour as needed for dusting and to correct dough consistency)
• 1 cup lukewarm milk
• 1 cup mozzarella cheese (Shredded)
• 1 tsp salt (For the dough)
• 1 tbsp granulated sugar
• 0.5 cup butter (Room temperature; for layering the dough)
• 0.5 cup butter (Softened; for the garlic butter glaze)
• 4 cloves garlic (Finely minced)
• 1 tbsp fresh parsley (Finely chopped)
• 1 tsp red chili flakes
• salt (For the garlic butter glaze, to taste)
• black pepper (For the garlic butter glaze, to taste)
• olive oil (For cooking the parathas; amount not specified)

Steps

1. 1

   In a bowl, combine the all-purpose flour, the measured salt, and sugar. Mix until well combined.

2. 2

   Pour the lukewarm milk into the flour mixture. Mix with your hands until the mixture begins to form one mass of dough.

3. 3

   Knead the dough in the bowl until all the flour is incorporated and a smooth ball forms. If the dough is too sticky, add a little more flour; if it is too dry, add a little more milk.

4. 4

   Cover the dough and leave it to rest for 30 minutes.

5. 5

   After the dough has rested, divide it into equal portions.

6. 6

   Roll one portion of dough out as thinly as possible on a lightly floured surface, sprinkling with flour as needed to prevent sticking.

7. 7

   Spread some room-temperature butter across the surface of the rolled dough.

8. 8

   Starting from the top, roll the dough sheet until it forms one long coil or snake.

9. 9

   Coil each end of the dough log inward until the coils meet at the center. Fold the two coils onto each other and press them together firmly to form a dough ball.

10. 10

    Repeat the rolling, buttering, coiling, and folding process with the remaining dough portions.

11. 11

    Cover the coiled dough balls and let them rest for an additional 10–15 minutes.

12. 12

    On a lightly floured surface, roll each coiled dough ball with a rolling pin into a circle about 8 inches across.

13. 13

    Place shredded mozzarella on one half of each rolled dough circle.

14. 14

    Fold the empty half of the dough over the cheese. Press the edges together to seal the paratha, then gently press the filled paratha.

15. 15

    Prepare the garlic butter glaze by combining the softened butter, finely minced garlic, chopped parsley, red chili flakes, and salt and pepper to taste.

16. 16

    Preheat a cast-iron skillet, then reduce the heat to medium-low.

17. 17

    Place a filled paratha in the skillet and cook for 3 minutes.

18. 18

    Flip the paratha and cook the other side for another 3 minutes.

19. 19

    Add olive oil to the skillet and cook the paratha on both sides for an additional 2–3 minutes, or until golden brown and crispy. Repeat with the remaining parathas.

20. 20

    Spread the garlic butter glaze over the cooked parathas and serve warm.

Notes

The source does not specify the number of equal dough portions or the amount of olive oil. It also labels a line “Melted,” but the instructions use the butter at room temperature for layering and softened butter for the glaze; no separate melted-butter step is provided.

Nutrition per serving

• main
• vegetarian
• South Asian
• pan-fried
• stuffed bread
• cheese
• garlic butter
• comfort food