Qeema Paratha tutorial by Big A

Phase 1 of Big A (My 9 year old daughter) learning to make paratha/chapatti-

In this phase of paratha making, I will only be teaching her how to roll out the dough

(The dough is kneaded and ready for her to use – and since she is making a stuffed bread, I have already made the meat filling as well- she will shred the cheese before starting her paratha)

To make the dough: Add 1/4 teaspoon salt and 1 tablespoon ghee (or oil) to 2 cups of whole wheat flour. Mix using either your fingers or a spoon. Next, add in enough warm water (adding it a little at a time) to make a dough. The dough must not be sticky. Knead the dough for a few minutes to make it soft and pliable. Then, cover the dough with either a moist towel or plastic wrap and set it aside for 30 minutes. After the dough has rested, lightly knead it again.

This recipe will make 6-8 parathas.

For the qeema stuffing, we will use leftovers.

Step 1: Break off a piece of the dough and roll it into a ball. If the dough is sticky, lightly roll it in some flour that had been sprinkled onto a clean flat surface (such as the kitchen counter or a cutting board).

Step 2: Lay the ball of dough on the floured surface and lightly press it down into a flat disc.

Step 3: Use the rolling pin to roll and flatten the disc even more until it is slightly into an oval shape.

Step 4: Next, flip the oval shaped dough and turn it at a 90 degree angle. Be sure the surface remains lightly floured so that the dough doesn’t stick. Then, use the rolling pin again to roll the oval into a circle (or close to it- it doesn’t have to be perfect)

Step 5: Scoop 1 to 1-1/2 tablespoon of Qeema on to the rolled dough.

Step 6: Sprinkle your favorite cheese on top (optional). We used a mix of cheddar and Monterey Jack cheese.

Step 7: Fold one side over the filling (as pictured).

Step 8: Next, fold the opposite side over so that it over laps the first (as pictured)

Step 9: Finally, fold over the remaining edge (as pictured) making sure that all the filling is nicely sealed in to the dough.

Step 10: Carefully flatten the paratha slightly by rolling it with the rolling pin. Be carefully not to roll too much or the dough will rip.

Step 11: Add a teaspoon of oil, butter or ghee to a hot pan and shallow fry the paratha Seam side down on medium heat until it turns golden. Flip the paratha over and shallow fry the other side.