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

• one 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

• 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 a blend of all-purpose flour and whole wheat flour) and salt. Whisk until thoroughly mixed, about 30 seconds. Add 2 Tablespoons oil to the dry ingredients and, using clean fingers, massage the oil into the flour until it resembles a crumbly texture, about 1 minute.

Set the bowl in a stand mixer fitted with the paddle attachment. With the mixer on 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 the entire cup of water. Turn off the mixer, remove the paddle, and scrape down the bowl and paddle with a spatula.

Attach the dough hook and knead on low speed until the dough becomes soft and pliable: about 10 minutes for atta-based dough, or about 5 minutes for a blend of all-purpose and whole wheat flour. Transfer dough to a lightly floured surface and knead by hand for 1 minute. Shape into a ball, wrap tightly with plastic wrap or a damp towel, and rest in an airtight container for 30 minutes before proceeding.

Filling

In a large saucepan, combine potatoes and salt, cover with cold water, and bring to a rolling boil over high heat. Reduce to low and cook until tender but not falling apart, about 8 minutes. A knife inserted should meet little resistance. Drain thoroughly and transfer to a large bowl or plate. Allow to cool to room temperature.

Mash potatoes roughly with a fork until flaky. Fold in shallot, ginger, cilantro, green chile, cumin, coriander, paprika, black pepper, and cayenne. Taste and season with additional salt; the filling should be slightly saltier than desired, since it will be encased in bread.

Assemble and Cook

Line a baking sheet or tray with a clean lint-free kitchen towel dusted with flour. Place a second towel on top; this will be used to hold the formed parathas.

Divide rested dough into 8 equal portions and shape each into a ball. Working with one ball at a time (keep the rest covered with plastic wrap or a damp towel), roll into a 6-inch round on a lightly floured surface, using as little flour as possible to prevent sticking. Brush with 1/2 teaspoon oil or ghee.

Place 3 to 4 generous Tablespoons filling in the center. Fold the sides over the filling and press to form a flat disc, or pinch the top closed like a dumpling, then flatten. Roll the disc out again into a 6-inch circle, dusting lightly with flour as needed. Place between the prepared towels. Repeat with remaining dough and filling.

Cook

Line a plate with a clean kitchen towel. Preheat a Wolf infrared griddle to 325°F. Add 1 teaspoon ghee or oil to the surface. Spread 1/2 teaspoon ghee or oil on one side of a paratha and place it greased side down on the griddle. Cook until golden brown with light blisters, about 5 minutes. Spread 1/2 teaspoon ghee or oil on the uncooked side, flip, and cook until golden brown with blisters, about 5 minutes. If the parathas brown too quickly, reduce heat. Transfer each to the towel-lined plate and cover. Wipe the griddle clean with a paper towel to remove burnt flour before cooking the next one. Repeat with remaining parathas. Serve immediately.