This is a festive, sweet flatbread, perfect for a special breakfast or treat. The traditional filling is jaggery (unrefined cane sugar), which has a rich, molasses-like flavor.
If you can’t find jaggery, grated maple sugar, date sugar, or even your favorite jam or jelly make excellent and easy substitutes.
• Preparation time: 25 minutes
• Dough resting time: 30 minutes – 3 hours
• Cooking time: 30–40 minutes
• Makes: 10 stuffed parathas
Ingredients
For the Dough:
• 4 cups chapati flour (18.3 oz / 520 g)
o (Alternatively: 2.67 cups whole wheat flour (11.8 oz / 335 g) mixed with 1.33 cups unbleached white flour (5.5 oz / 155 g))
• 0.5 tbsp (7 ml) salt (approx. 0.32 oz / 9 g)
• 0.33 cup (2.7 fl oz / 80 ml) melted unsalted butter or ghee (approx. 2.6 oz / 73 g)
• 1.33 cups (10.8 fl oz / 320 ml) warm water (11.3 oz / 320 g), about 100°F / 38°C
For the Filling:
• 1 cup (5.5 oz / 155 g) shredded jaggery, grated maple sugar, or date sugar
o (Alternatively: 1 cup (5.5 oz / 155 g) of your favorite jam, jelly, or preserves)
For Cooking & Assembly:
• 0.67 cup (5.4 fl oz / 160 ml) ghee or vegetable oil (approx. 5.2 oz / 146 g)
• Extra chapati or wheat flour for dusting
• A small bowl of water for sealing
Instructions
1. Make the Dough
1. In a large bowl, combine the flour(s) and salt.
2. Drizzle in the melted butter or ghee. Rub it into the flour with your fingertips until the mixture has the consistency of coarse oatmeal.
3. Slowly pour in the warm water, mixing until the flour comes together into a rough mass. Add more water in small dribbles as needed to form a medium-stiff dough.
4. Knead the dough on a lightly floured surface for 10 minutes, or until it is silky smooth.
2. Rest the Dough
1. Shape the dough into a ball and lightly rub it with ghee or oil.
2. Cover the bowl and let the dough rest at room temperature for at least 30 minutes or up to 3 hours.
3. (If resting longer, you can refrigerate it for up to 24 hours. Just be sure to bring it back to room temperature for at least 1 hour before use.)
3. Portion and Roll the Dough
1. After resting, briefly knead the dough again.
2. Divide the dough in half. Roll each half into a rope and cut it into 10 equal parts, for a total of 20 pieces.
3. Roll each piece into a smooth ball and cover them with a damp cloth to prevent drying.
4. Take one ball, flatten it into a patty, and dip both sides in dusting flour.
5. Roll it out evenly into a thin circle about 6 inches (15 cm) in diameter. Use just enough flour to prevent sticking.
6. Repeat with all 20 dough balls. Lay the rolled-out circles on sheets of waxed paper; do not stack or overlap them.
4. Assemble the Parathas
1. Lay one dough circle on your work surface. Lightly brush the outer 0.5-inch (1.25 cm) edge with water.
2. Spread about 1.5 tbsp (0.75 fl oz / 22 ml) of your chosen filling (approx. 0.55 oz / 15.5 g) evenly over the center, leaving the watered border clear.
3. Carefully place a second dough circle on top.
4. Gently smooth the surface from the center outwards to press out any air, then press firmly all around the edges to seal the two layers together.
5. If the edges are very uneven, you can trim them with a knife or pizza cutter.
6. Repeat to create all 10 stuffed parathas, keeping them separated on waxed paper.
5. Cook the Parathas
1. Preheat a griddle or heavy-bottomed skillet over moderate heat (about 375°F / 190°C).
2. Brush the griddle with a little ghee or oil.
3. Carefully lay one stuffed paratha on the hot griddle. Cook for about 1 minute.
4. Drizzle 1 tsp (0.17 fl oz / 5 ml) of ghee or oil (approx. 0.16 oz / 4.5 g) around the edges and on top of the paratha. Cook for 1-2 minutes more.
5. Flip the paratha and cook the other side for an additional 2 minutes.
6. The paratha is done when it puffs up in places and both sides are crisp with reddish-brown spots. You can gently press the surface with a spoon to encourage puffing.
7. Flip it one last time if needed for even browning.
6. Serve
1. Serve the parathas immediately.
2. To keep them warm while you cook the rest, stack them in a basket lined with a clean tea towel.
