Paratha Stuffed with Onion and Herbs – Gluten-free version

👨‍🍳 Method

For the Wrapping Dough

1. 1
   In a bowl, mix the flour and salt.

   Bowl
2. 2
   Gradually add the oil and the water and Knead about 5 minutes, until you get a smooth, soft dough that doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
3. 3
   Cover and let the dough rest 30 minutes at room temperature.

   💡Oil-and-water dough needs no rising: the rest relaxes the gluten, so the dough rolls out thin without shrinking back.

For the Pastry Filling

1. 4
   Heat the olive oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 5
   Add the onion and fry for 10 minutes, stirring, until the onion turns golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 6
   Add the cumin, turmeric and black pepper to the onion and cook another 2 minutes.

   Stove
4. 7
   Let cool and add the parsley and cilantro.
5. 8
   Divide the dough into 6 balls and roll each ball into a circle, thin.

   ⚙ Dividing into Balls and RollingRolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
6. 9
   Place a spoonful of filling in the center of each round, fold the dough around the filling and gently roll it out again.

   Rolling pin
7. 10
   Heat a heavy (cast iron is ideal) pan over medium-high heat, without oil.

   ⚙ Greased Flat PanStoveCast-iron pan
8. 11
   Cook each bread 2–3 minutes per side, until until nicely browned with brown spots. Serve hot.

   StoveFrying pan

   💡The pan must be scorching hot before the first bread goes in: that way it puffs up and gets charred spots instead of slowly drying out.