Stuffed Parathas

Instructions

1. Divide and roll the dough into 12 balls, set aside and cover.
2. Take a dough ball dip it in the flour and pat off any excess. Flatten the ball into a disk and roll out a little, forming a small circle of dough. Give an extra small roll around the outer edge so it is slightly thinner than the middle.
3. Put 1-2 tbsp of your filling in the centre of the dough.
4. Fold in the outer edges to all meet in the middle, and squeeze the edges together to seal.
5. Dip the stuffed dough in the flour again and pat off any excess. Roll out into a round: you should be able to see the filling through the dough, but try not to let it tear.
6. Brush the upper side with oil and turn oil side down into a hot pan. Cook for 2-3 minutes each side, brushing the top side with little oil before turning. It’s ready when it is golden and there are no raw bits of dough.
7. Spread with a bit of butter and serve hot.