Cilantro Paneer Paratha

Dough Preparation

1. Place 2 cups flour in a medium bowl.
2. Mashed paneer, chopped cilantro and salt in flour.
3. Start mixing the paneer, cilantro mixture with the flour.
4. Gradually start adding water and continue to knead till the dough comes together like a ball.
5. Once the flour is all together, knead it for 5-7 minutes using your knuckles until smooth.
6. Make sure that dough is soft enough and not stiff. You can check it by pressing your finger against the dough and see if it leaves an impression.
7. Cover the dough with plastic wrap and allow it to rest for 15 minutes.

Rolling and Grilling

1. When you are ready to grill, start by preheating your cast iron skillet or griddle over a medium heat.
2. While the skillet is getting heated, divide the dough in equal size balls. I was able to make 8 dough balls out of it.
3. 1Take one dough ball, flatten it between your palms, and dust lightly in dry flour.
4. 1Roll out the dough ball using rolling pin to 3″ in diameter circle, then brush a light layer of oil and fold it again into a ball. This step will make layers in the parantha Start rolling again, during rolling, dust with more dry flour if needed.
5. 1Turn the heat of the griddle up to medium-high.
6. 1Dust off the excess flour from the rolled parantha before placing on the skillet.
7. 1Cook until small bubbles appear on the surface and the side that is down on the griddle starts to brown in small areas
8. 1This will only take a few seconds. Flip the parantha using a pair of tongs.
9. 1Smear ghee and cook the Paratha until it is cooked through to make it golden brown and crisp.
10. 1Keep flipping the Paratha during the above process. Once done, remove from the tawa and transfer to a perforated surface to make sure it doesn’t get soggy because of its own steam.
11. 1Repeat the process with remaining dough balls.