Paratha (Flaky and Stuffed)

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.