Ingredients

Dough

• 2 cups (11 1/4 ounces; 320 g) atta, or a combination of 1 1/2 cups (7 1/2 ounces; 210 g) all-purpose flour and 1/2 cup (2 1/2 ounces; 70 g) whole wheat flour
• 1 teaspoon Diamond Crystal Kosher salt; if using table salt, use half as much by volume or the same weight
• 2 Tablespoons neutral cooking oil, such as grapeseed or canola, or melted ghee
• 1 cup water, warmed to 160°F

Filling

• 4 medium Russet potatoes (about 1 3/4 pounds; 800 g), peeled and cut into 1-inch chunks
• 1 teaspoon Diamond Crystal Kosher salt; if using table salt, use half as much by volume or the same weight
• 1 shallot, peeled and minced
• 1 1-inch piece fresh ginger, peeled and cut into thin matchsticks
• 2 Tablespoons minced fresh cilantro leaves and tender stems
• 1 fresh green chile, such as serrano, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika or standard paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cayenne
• neutral cooking oil, such as grapeseed or canola, or melted ghee, for brushing dough rounds and cooking parathas

Instructions

Paratha Dough

In the bowl of a stand mixer, combine atta (or, alternatively, all-purpose flour and wheat flour) and salt. Whisk until thoroughly mixed, about 30 seconds. Add 2 Tablespoons of oil to the dry ingredients and, using clean fingers, massage the oil into the dough to achieve a crumbly texture, about 1 minute.

Set the bowl in the stand mixer fitted with the paddle attachment. With the mixer at the lowest speed, slowly add water, 1 to 2 Tablespoons (15–30 mL) at a time, until the dough starts to come together; you may need to use the entire amount of water. Turn off the stand mixer. Remove the paddle attachment and, using a bowl scraper or flexible spatula, scrape down the bowl and paddle. Attach the dough hook and set the mixer to low speed, allowing the machine to knead the dough until it becomes soft and pliable — about 10 minutes for atta-based dough or 5 minutes for dough made with all-purpose and whole wheat flour. Transfer the dough to a clean, dry, lightly floured surface, and knead by hand for 1 minute, then shape it into a large ball. Wrap the dough tightly with plastic wrap or a damp kitchen towel and store it in an airtight container for 30 minutes before proceeding to Step 5.

Filling

In a large saucepan, combine potatoes and salt. Cover with cold water and bring to a rolling boil over high heat. Reduce heat to low and cook until the potatoes are tender but not falling apart, and a paring knife inserted into a potato chunk encounters little resistance, about 8 minutes. Drain thoroughly, then transfer to a large mixing bowl or plate and allow to cool to room temperature. Using a fork, mash the potatoes roughly (the final texture should be slightly flaky). Fold in shallot, ginger, Serrano or green chile, coriander, cumin, cayenne, black pepper, paprika, and cilantro. and Season with salt — the filling should taste slightly saltier than you prefer, as it will be stuffed into the bread.

Assemble and Cook the Parathas

Line a baking sheet or large tray with a clean, lint-free kitchen towel (cotton is best) dusted lightly with flour. Prepare a second towel in the same way and place it over the first — this setup will hold the formed parathas. On a lightly floured work surface, divide the rested dough into 8 equal portions, forming each into an even ball. Working with one piece at a time and keeping the rest covered with plastic wrap or a damp towel to prevent drying, roll the dough into a 6-inch round, using as little flour as possible to prevent sticking.

Brush the surface of the dough with ½ teaspoon oil or ghee. Place 3 to 4 generous Tablespoons of spiced potato filling in the center. Wrap the filling by pulling the outer edges of the dough up and over the top, pressing gently to form a flat disc. Alternatively, you can pinch the folds together (like a dumpling) and then press them down into a circular disc. Roll the disc out again to form a 6-inch circle, dusting the dough, work surface, and rolling pin lightly with flour as needed to prevent sticking.

Place the paratha between the two prepared towels on the baking sheet. Repeat with the remaining dough and filling.

Cook the Parathas

Line a plate with a clean kitchen towel. Preheat the Wolf Infrared Griddle to 325°F, and add about 1 teaspoon ghee or oil to the surface. Using a teaspoon or small spoon, spread an additional ½ teaspoon of oil or ghee over one side of a paratha and place it on the hot griddle, greased side down.

Cook until the base starts to turn golden brown and develops light brown blisters, about 5 minutes. Spread ½ teaspoon oil or ghee on the uncooked side, then carefully flip with a spatula and cook until the second side also turns golden brown and blistered, about 5 minutes. If the parathas brown too quickly, reduce the heat.

Transfer the cooked paratha to the towel-lined plate and cover. Carefully wipe the griddle with a clean, wadded paper towel or kitchen towel to remove any remaining flour, which can burn. Repeat with the remaining parathas. Serve immediately.