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.