From NYTimes. This recipe has the paratha stuffed with dates with a cucumber dip, but the dates can be left out.
Ingredients
Parathas
½ cup / 65 grams whole-wheat flour, more for dusting
½ cup / 60 grams all-purpose flour
¾ teaspoon fine sea salt
½ cup plus 2 tablespoons / 142 grams unsalted butter, melted, plus more as needed for the bowl and brushing
½ cup / 80 grams sliced pitted dates (4 to 5 large pitted)
Olive oil, as needed
Cucumber Dip
1 cup / 236 milliliters Greek yogurt, preferably whole milk
2 Persian cucumbers, coarsely grated (1/2 cup)
1 small garlic clove, grated on a Microplane or minced
2 tablespoons finely chopped mint, plus torn whole leaves for garnish
Fine sea salt, to taste
¼ cup / 30 grams toasted walnuts, chopped
¼ teaspoon ground black pepper
Crushed dried rose petals, for garnish (optional)
Instructions
1. Prepare the parathas: In a large bowl, whisk together flours and salt. Pour 4 tablespoons melted butter over the flour mixture. Use your fingers to rub the butter into the flour until the mixture becomes moist and crumbly. Knead in 1/2 cup water, a little at a time, as needed, until a soft dough forms.
2. Transfer dough to a lightly floured surface and knead dough until it is smooth and slightly elastic, about 5 minutes. Roll dough into a ball and transfer it to a buttered bowl. Cover bowl with plastic wrap and let it rest at room temperature for 20 minutes.
3. Divide dough into 6 equal-size balls. Transfer one ball to a lightly floured surface (keep other dough balls covered with a clean dish towel). Roll the dough into a 6-inch circle. Using a pastry brush, coat the surface of the dough with melted butter, and sprinkle half with 1 generous tablespoon sliced dates. Fold the dough in half, forming a semicircle over the dates. Brush the surface of the semicircle with butter; fold it in half again to form a triangle. Gently roll out dough to a thickness slightly less than 1/4 inch. (You can prepare the parathas up to this point the day before; store in an airtight container with a sheet of plastic wrap or parchment between each paratha, in the refrigerator.)
4. Make the dip: In a medium bowl, whisk together yogurt, cucumbers, garlic, mint and salt to taste. Garnish with walnuts, black pepper, torn mint leaves and rose petals if using. Cover and refrigerate until ready to use. Tip You can fry the parathas instead of grilling. To do so, heat a large skillet over medium-low heat. Brush the surface of the paratha with a little butter and sprinkle with salt. Place the bread, butter-side down, into the skillet. Cook until the bread begins to bubble, 2 to 3 minutes. Brush the exposed surface of the bread with butter and sprinkle with salt. Flip bread and cook until underside is golden, 2 to 3 minutes. Transfer bread to a plate. Repeat with remaining dough.
5. Light a high-heat fire in a gas or charcoal grill. Brush parathas with oil and place on the grate. Cover and cook, turning once halfway through, until parathas are dark golden brown and crisp, 1 1/2 to 2 minutes per side. Serve hot, with yogurt dip alongside.
Tip:
You can fry the parathas instead of grilling. To do so, heat a large skillet over medium-low heat. Brush the surface of the paratha with a little butter and sprinkle with salt. Place the bread, butter-side down, into the skillet. Cook until the bread begins to bubble, 2 to 3 minutes. Brush the exposed surface of the bread with butter and sprinkle with salt. Flip bread and cook until underside is golden, 2 to 3 minutes. Transfer bread to a plate. Repeat with remaining dough.