Last week I was sharing the preparation of different types od doughs used for Indian flat breads. This week I will be sharing some techniques involved in preparing some flat breads. The dough is the chapathis dough which I have used here. There are two ways of stuffing a paratha. One is very simple and the other needs a little bit of practice. But both are equally good.
Roll the dough ball into a small thick circle.
Take it in your palm and place the stuffing in the middle.
Bring the edges together to the top.
Pinch to seal the seam and flatten it on the counter.
Carefully roll it out into a disc of medium thickness. The pressure must be given only to the edges while rolling to get a perfect paratha.
Divide the dough ball into two equal pieces.
Roll each piece into a small circle. Place the filling on one circle.
Place the other circle on top of the filling and press to seal the edges.
Roll it out into a paratha. As the edges will be thick you need to roll it by giving pressure at the edges. Cook on a tawa and serve.
Some of my stuffed paratha recipes: