Cauliflower-stuffed paratha, the winter-festive bread of Punjabi homes. Flour, water, heat and hands — the oldest bread tradition on earth. Serve with any curry, dal or pickle on the table.
Prep 37 min Cook 16 min Serves 3 Medium
Ingredients
🧂Saltto taste
🌶️Green Chili2
🧈Ghee3 tbsp
🥬Cauliflower1 small, in florets
🌾Wheat Flour3 cups
Instructions
1
Combine flour, salt and water into a shaggy mass, then knead till smooth and supple; rest covered 20 minutes.
2
Rest the dough, covered with a damp cloth, for at least 30 minutes — gluten relaxes, rolling gets easier.
3
Portion the dough, stuff and pinch the seams closed, then roll with a feather touch so nothing bursts.
4
Cook on a hot tawa till brown blisters form, flip, then finish over an open flame (or in the pan with ghee) till it puffs.
5
Brush with butter or ghee, stack in a cloth to keep steam-soft, and serve immediately.
Chef's tip
Rest the dough or it will fight you at the rolling pin.
