Onion Stuffed Paratha/Roti Flatbread Recipe

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds fiber.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee provides a rich flavor and is lactose-free.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and add sweetness.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: caraway seeds

Ground cumin is convenient and readily available.

In a large mixing bowl, add all-purpose flour and sifted spelt flour.

Add salt to taste and mix.

Add 1-2 tablespoons of safflower oil and mix it in.

Add boiling hot water and mix with a spoon to gather into a dough.

Knead the dough with your hands for about 2-3 minutes until soft and pliable.

Cover the dough and let it rest for at least 20 minutes.

Finely chop 1 ½ large Spanish sweet onions.

Heat oil in a pan on medium-high heat and add chopped onions with a pinch of salt.

Sauté onions until they start to change color to light golden brown, about 5-8 minutes.

Add cumin, coriander powder, harissa or chilli powder, and turmeric to the onions and stir.

Add chopped coriander leaves and stir, then turn off the heat and let the filling cool.

Divide the dough into six equal portions and roll each into a ball.

Flatten each ball and place a heaped tablespoon of onion filling in the center.

Seal the edges of the dough over the filling and smooth it out into a ball.

Roll out the stuffed dough into a flatbread, being careful not to let the filling escape.

Heat a lightly greased griddle on medium temperature and transfer the paratha onto it.

Brush a little oil on top and cook for about 30 seconds, then flip and cook for 2-3 minutes, flipping every 20-30 seconds until golden spots appear.

Remove from the griddle and place in a clean kitchen towel to keep soft.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens