A rich, stuffed flatbread combining soft paneer, aromatic spices and a hint of sweetness—perfect for breakfast or a hearty snack.
Paneer Paratha
Ingredients
- ½ kg white flour
- 200 g Dhaka paneer shredded
- 4 tbsp yoghurt
- 4 tbsp ghee or butter
- 1 tbsp sesame seeds
- 2 tbsp black cumin seeds shahi jeera
- 1 tsp black salt
- 2 tbsp sugar
- 1 tsp baking soda
- Warm water as needed for kneading
- Ghee or oil for frying
Instructions
- In a large bowl, combine the flour, shredded paneer, yoghurt, ghee (or butter), sesame seeds, black cumin seeds, black salt, sugar, and baking soda. Gradually add warm water, kneading until you have a smooth, pliable dough.
- Cover the dough and let it rest at room temperature for 2–3 hours.
- Divide the rested dough into six equal balls. On a lightly floured surface, roll each ball into a 6–7″ circle, ensuring the filling is evenly distributed.
- Heat a skillet over medium heat and add a little ghee or oil. Fry each paratha for about 2–3 minutes per side, until golden brown and cooked through.
- Transfer to a plate lined with paper towels to drain any excess fat, and keep warm until serving.
Notes
Dhaka paneer is a uniquely Bangladeshi-style of paneer (cheese) that originates from Old Dhaka. It’s firmer and denser than regular paneer and has a slightly salty taste. Dhaka paneer dates back to the Mughal and Nawab period when cheesemaking was influenced by Persian and Central Asian culinary practices.