Aloo Paratha (Indian Potato Stuffed Flatbread)

Instructions

1. Place the flour, water and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.
2. Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.
3. Form the dough into a ball, cover with cling wrap and set aside for at least 20 minutes (up to a few hours). Do not refrigerate.
4. Meanwhile, make the Filling. Place all Filling ingredients into a bowl and mix to combine.
5. Preheat oven to very low (to keep Parathas warm because you can only cook one at a time).
6. Cut the dough into 4 pieces with a knife.
7. Take one ball and use a rolling pin to roll it out into a round about 18cm/7" in diameter.
8. Place 1/3 cup of the Filling into the middle of the rolled out dough.
9. Gather the edges of the dough to enclose the Filling (see photo below). Remove as much air as possible from inside then pinch to seal.
10. Flatten the ball slightly and shape the flattened disc into a circle using your hands.
11. Turn the dough over so the "sealed" side is facing down. Use a rolling pin to roll it out to about 1 1/2 cm / 2/3" thickness. Repeat with remaining dough.
12. Heat 1 tbsp of oil in a non stick fry pan over medium heat.
13. Place one Paratha into the fry pan and cook the first side for 1 minute 45 seconds. Use an egg flip to check if it is ready to turn - the underside should be golden brown.
14. Turn the Paratha over and cook the other side for 1 minute 30 seconds.
15. Remove from fry pan onto a wire rack (this stops the underside from going soggy due to sweat) and place into a low oven to keep warm while you cook the remaining Parathas.
16. Add a small drizzle of the remaining oil into the pan (you should not need much). Proceed to cook the remaining Parathas.
17. Cut into 4 pieces and serve immediately. It can be served with chutney or yoghurt on the side. I find that the Filling has so much flavour that it doesn't need anything on the side.