Cheesy Paratha

Name: Cheesy Paratha
Prep time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 150 g wholemeal bread flour; 150 g plain flour, plus extra for kneading; 25 g butter, melted, plus extra for frying; 200 mL milk; 200 g Cheddar cheese, grated

By Gabriella EnglishPublished: 01 July 2021

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Paratha is a gorgeous flatbread made with wholemeal flour and only a few other ingredients. Similar to a roti, or chapati, the difference being is that when making a paratha, it's all about the layering, folding, and rolling to create the layered buttery flatbread.

Traditional parathas call for ghee to be brushed in between each layer, but we've swapped this out for cheese instead, don't hate us - we just love that cheesy pull. In fact, the beauty of paratha is that it can be stuffed with anything, Aloo paratha is our fave.

You can also use water instead of milk if you prefer.

Parathas are perfect to mop up curries with, or as the ultimate breakfast staple, served with daal or even a fried egg.

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Yields:

Prep Time:

20 mins

Total Time:

30 mins

Ingredients

150 g
wholemeal bread flour
150 g
plain flour, plus extra for kneading
25 g
butter, melted, plus extra for frying
200 ml
milk
200 g
Cheddar cheese, grated

Directions

1. Step 1In a bowl mix together the flours, butter and milk with a generous pinch of salt until well combined then turn onto a lightly floured surface and knead until smooth, 3-4 minutes. Cover the dough and set aside to rest for 15 minutes.
2. Step 2Divide the dough into 4 pieces then, taking one piece at a time, roll out to a roughly 28 x 20 cm rectangle on a lightly floured surface. Scatter over a quarter of the cheese then, starting from the long side, tightly roll up the dough into a log. Once rolled up, twist into a round spiral, tucking the loose end under the dough then roll out again until it is a roughly 22cm circle. Repeat with the remaining dough.
3. Step 3Heat a knob of butter in a large frying pan over medium-high heat. Once the pan is hot, add a paratha and cook for 2-3 minutes on each side, until deep golden brown and puffed up. Repeat with the remaining parathas.