Pakistani Spiced Mince Stuffed Flatbread (Keema Paratha)

Ingredients

• 2 cups (250g) whole wheat flour, plus extra for rolling
• 3/4 cup (180 ml) warm water
• 1/2 tsp salt
• 2 tbsp vegetable oil, plus more for frying
• 10 oz (280g) ground lamb or beef
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 green chili, minced
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 2 tbsp chopped fresh coriander
• Plain yogurt, for serving

Before you cook

• Mix the flour, salt and 2 tablespoons oil in a large bowl.
• Gradually add the warm water, mixing until a soft dough forms.
• Knead the dough for 5 minutes until smooth, then cover and rest it for 20 minutes.
• Finely chop the onion and coriander.

Steps

1. Heat a splash of oil in a skillet over medium heat.
2. Add the onion, garlic and ginger, and cook for 3 minutes, until softened.
3. Add the ground meat, green chili, turmeric, garam masala and cumin.
4. Cook the meat for 10 minutes, breaking it up as it browns, until fully cooked and dry enough to handle.
5. Stir in the coriander and let the filling cool completely.
6. Divide the rested dough into 4 equal balls.
7. Roll one ball out into a circle about 6 inches across.
8. Spoon a quarter of the cooled meat filling into the center of the circle.
9. Gather the edges of the dough up and over the filling, pinching them together to seal.
10. Flatten the sealed parcel gently with your palm, then roll it out carefully into a disk about 7 inches across.
11. Repeat with the remaining dough and filling.
12. Heat a dry skillet or griddle over medium heat.
13. Cook each stuffed paratha for 3 minutes per side, brushing with a little oil, until golden brown spots appear on both sides.
14. Serve the parathas hot with plain yogurt.