DATE-STUFFED PARATHAS WITH YOGHURT DIP
INGREDIENTS
Yield: Six flatbreads Total time: One hour
For the parathas:
1/2 cup/65g whole-wheat flour, more for dusting 1/2 cup/60g all-purpose flour 3/4 tsp fine sea salt 1/2 cup plus 2 tbsp/142g unsalted butter, melted, plus more as needed for the bowl and brushing 1/2 cup/80g sliced pitted dates (4 to 5 large pitted) Olive oil, as needed
For the dip:
1 cup/236 millilitres Greek yoghurt, preferably whole milk 2 Persian cucumbers, coarsely grated (1/2 cup) 1 small garlic clove, grated on a Microplane or minced 2 tbsp finely chopped mint, plus torn whole leaves for garnish Fine sea salt, to taste 1/4 cup/30g toasted walnuts, chopped 1/4 tsp ground black pepper Crushed dried rose petals, for garnish (optional)
METHOD
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 five 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 six 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 six-inch circle. Using a pastry brush, coat the surface of the dough with melted butter, and sprinkle half with one 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 yoghurt, 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. 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, one 1/2 to two minutes per side. Serve hot, with yoghurt dip alongside.