Center filled chicken paratha/ Flat bread
- Flour
- Salt
- Whole Milk
- Honey
- Semolina
- Butter
- Olive Oil
- Chicken
- Some vegetables
- Cheese
In a bowl take 400 g of all purpose flour (sifted), 7 g of salt, 21 g of honey or powdered sugar, add 70 g of semolina, 30 g of clarified butter (desi ghee) and mix well.
Next add 233 ml of whole milk gradually (as required) and knead the dough to form a smooth consistency. After that line the dough with some olive oil, cover and let it rest for around 21 minutes.
Then knead the dough again for a couple of minutes. Next divide into portions and shape them to a sphere form, then roll them out to thin circular form; and brush around 21 g of clarified butter (desi ghee) onto the flattened dough.
To make creases (layers) cut out into thin strips and then roll from the side into a long sting and roll the string into a curve to form a circular dough again. Let it rest for 10 minutes. Next press gently to expand to a somewhat thin circular flat bread dough.
Chicken filling:
In a slightly heated pan with 40 ml of olive oil, add 10 g of ginger and garlic paste, 10 g of cumin seeds, stir for a minute and add some chopped tomatoes and cook until a soft mixture emerges. Then add some chopped onions and green chilies. Next, cook for a minute or two on medium flame, then add salt to taste, 5 g of red chili, 5g of coriander powder, 5g of garam masala, 15 ml of apple cidar vinegar and lemon juice and mix well.
Next add chopped chicken meat of around 500 grams, mix and cook until tender and cooked, add some mint or coriander leaves and let it cool.
Cooking:
Then transfer it to a heated pan or griddle with some clarified butter or natural organic butter and fry on near medium heat or flame on both sides until cooked or golden brown.
Next brush some egg onto the cooked bread/ paratha and add the prepared chicken filing spread out evenly, add some cheese on top and fold the bread in half on the filing, creating an enclosure and let it cook for a minute and then take it off the heat.
