Keema Paratha (Flaky Bread with Spicy Meat Filling)

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READY IN: 1hr 10mins
YIELD: 8 rounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place flour in large bowl.
  • Add 1/3 cup of the water all at once; work it into the flour, using your hand.
  • Continuing to mix with your hand, keep adding water, a tablespoonful at a time, until mixture cleans sides of bowl and becomes a non-stickly, kneadable dough.
  • Gather dough into a ball; place on lightly floured work surface.
  • Clean hands thoroughly, then knead dough, adding flour as necessary to prevent it from sticking to surface, until smooth and somewhat elastic, about 10 minutes.
  • Place in a clean bowl; let stand, covered with plastic wrap, at room temperature 30 minutes.
  • (Dough can be made up to 3 days in advance; store, tightly wrapped in plastic, in refrigerator. Remove from refrigerator at least 30 minutes before rolling out.) While dough is resting; heat dry non-corrodible heavy medium skillet over high heat for 3 minutes.
  • Reduce heat to medium-high; add ground beef.
  • Saute beef in its own fat, breaking up any lumps with wooden spoon, until no longer red (about 3 to 4 minutes.) Add onion, chilies, cumin, and garlic; cook, uncovered, stirring frequently, until most of the liquid has evaporated and meat is beginning to brown, about 4 minutes.
  • Stir in flour, lemon juice, and optional salt and coriander until well combined.
  • Remove from heat; let cool completely.
  • (Filling can be made up to 24 hours in advance; refrigerate, tightly covered. Bring to room temperature before using.) When filling is cool divide into 8 equal portions.
  • Roll dough into a rope about 8 inches long; cut into 8 equal pieces.
  • Keeping remaining dough covered, flatten one piece, on a lightly floured surface, into a 4-inch round with the palm of the your hand.
  • Place one portion of filling in center of round.
  • Bring edges of dough up over filling to enclose it completely; pinch to seal.
  • Press lightly but firmly to flatten into patty.
  • Dust patty with flour; roll out on lightly floured surface to 6-inch round, dusting as necessary with flour; round should be about 1/8 inch thick.
  • Fill and roll out remaining patties, placing rounds as they are completed on baking sheets or other flat surface; do not allow rounds to touch.
  • Keep covered with plastic wrap.
  • Heat dry heavy medium skillet over high heat for 3 minutes.
  • Place one round of dough in skillet; cook until underside is spotted with brown, about 2 minutes.
  • Turn over; cook until second side is spotted with brown, about 1 minute.
  • Brush surface or paratha with oil.
  • Turn; brush second side with oil.
  • Cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.
  • Repeat procedure with remaining rounds of dough, stacking and wrapping them as they are cooked in clean kitchen towel.
  • Serve immediately.
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