• Method

Knead the dough

• To the bowl of your stand mixer, add wheat flour, salt and warm water. Knead to a smooth and supple dough.
• This takes 2 to 3 mins on minimum speed.
• When done, cover and set aside for 20 minutes.

Make the filling

• Grate or crumble the paneer well. Chunks of paneer will not help in rolling the parathas easily.
• Add chopped onions, hemp hearts and the remaining ingredients needed for the filling to the paneer.
• Mix everything using a fork and set aside,
• Shaping and rolling the Parathas
• Place the dough on a floured surface.
• Shape into a log by rolling it.
• Divide the dough log into 10 pieces. Use a bench scraper to do this, if you own one.
• Each piece of dough should weigh 80 grams.
• For every 80 grams of dough, you need 20 grams of filling.
• Now, shape each piece of the dough into a smooth round ball. Repeat for remaining dough and keep them covered.
• Take a ball of dough, brush it with ghee, press to flatten it gently and place 20 grams filling into the dough.
• Pinch the edges and seal.
• Dust lightly with flour, flatten it gently into a disc and roll into a 10 inch sized circle.
• Repeat with the remaining dough and filling.

Cooking the Parathas

• Heat a cast iron Tawa.
• Brush gently with oil and when the Tawa has heated through, place the rolled Parathas and cook on medium heat.
• When you see golden spots appearing on the surface, brush the Paratha with ghee,flip and cook the other side for 30 to 40 seconds.
• Remove and place on a cooling rack.
• Repeat with the remaining Parathas.
• Serve hot with yogurt and Achar.