Keema Paratha (flaky Bread With Spicy Meat Filling)

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• 2 cups chapati flour or 2 cups whole wheat flour, plus additional for kneading and dusting
• 2/3 cup warm water water, more if needed (100 f)
• 12 ounces ground beef
• 1/4 cup finely chopped onion
• 2 fresh hot green chili peppers, poppers cored seeded,chopped (about 2 tablespoons)
• 1 teaspoon ground cumin
• 1/2 teaspoon finely minced garlic (more is better however)
• 1 tablespoon all-purpose flour
• 1 teaspoon fresh lemon juice
• salt (optional)
• 2 tablespoons chopped fresh coriander (optional)
• 6 tablespoons light vegetable oil, such as safflower or soybean (or as needed)

Recipe

• 1 place flour in large bowl.
• 2 add 1/3 cup of the water all at once; work it into the flour, using your hand.
• 3 continuing to mix with your hand, keep adding water, a tablespoonful at a time, until mixture cleans sides of bowl and becomes a non-stickly, kneadable dough.
• 4 gather dough into a ball; place on lightly floured work surface.
• 5 clean hands thoroughly, then knead dough, adding flour as necessary to prevent it from sticking to surface, until smooth and somewhat elastic, about 10 minutes.
• 6 place in a clean bowl; let stand, covered with plastic wrap, at room temperature 30 minutes.
• 7 (dough can be made up to 3 days in advance; store, tightly wrapped in plastic, in refrigerator. remove from refrigerator at least 30 minutes before rolling out.) while dough is resting; heat dry non-corrodible heavy medium skillet over high heat for 3 minutes.
• 8 reduce heat to medium-high; add ground beef.
• 9 saute beef in its own fat, breaking up any lumps with wooden spoon, until no longer red (about 3 to 4 minutes.) add onion, chilies, cumin, and garlic; cook, uncovered, stirring frequently, until most of the liquid has evaporated and meat is beginning to brown, about 4 minutes.
• 10 stir in flour, lemon juice, and optional salt and coriander until well combined.
• 11 remove from heat; let cool completely.
• 12 (filling can be made up to 24 hours in advance; refrigerate, tightly covered. bring to room temperature before using.) when filling is cool divide into 8 equal portions.
• 13 roll dough into a rope about 8 inches long; cut into 8 equal pieces.
• 14 keeping remaining dough covered, flatten one piece, on a lightly floured surface, into a 4-inch round with the palm of the your hand.
• 15 place one portion of filling in center of round.
• 16 bring edges of dough up over filling to enclose it completely; pinch to seal.
• 17 press lightly but firmly to flatten into patty.
• 18 dust patty with flour; roll out on lightly floured surface to 6-inch round, dusting as necessary with flour; round should be about 1/8 inch thick.
• 19 fill and roll out remaining patties, placing rounds as they are completed on baking sheets or other flat surface; do not allow rounds to touch.
• 20 keep covered with plastic wrap.
• 21 heat dry heavy medium skillet over high heat for 3 minutes.
• 22 place one round of dough in skillet; cook until underside is spotted with brown, about 2 minutes.
• 23 turn over; cook until second side is spotted with brown, about 1 minute.
• 24 brush surface or paratha with oil.
• 25 turn; brush second side with oil.
• 26 cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.
• 27 repeat procedure with remaining rounds of dough, stacking and wrapping them as they are cooked in clean kitchen towel.
• 28 serve immediately.