Kids Cheese Paratha Recipe

Make the dough

In a large mixing bowl combine whole wheat flour, all-purpose flour and 1 tsp salt. Mix well. Add 2 tablespoons oil and rub it into the flour until mixture resembles coarse crumbs. Gradually add warm water, a little at a time, and mix with a spoon or your hand until a soft, slightly tacky dough forms. You may not need all the water; stop when dough comes together.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. Shape into a ball, coat lightly with oil, cover with a damp cloth or plastic wrap and let rest for 20–30 minutes.

Prepare the filling

While dough rests, combine shredded mozzarella and shredded cheddar (if using) in a bowl. Add 1 tsp salt, 1 tsp black pepper and 1 tsp dried oregano or mixed herbs if using. Toss to distribute evenly. Taste a small pinch to adjust salt; keep in mind cheese can be salty.

If the cheese is very moist, pat it dry with paper towel so the filling is not too wet. Keep the filling in the refrigerator until ready to assemble to make handling easier.

Make sweet yogurt

In a small bowl whisk together plain yogurt, 2 tablespoons powdered sugar or honey and 1/2 tsp vanilla extract (if using) until smooth. Taste and adjust sweetness. Transfer to a serving bowl and chill. Sprinkle 1/4 tsp cinnamon on top just before serving if desired.

Divide dough

After resting, divide the dough into 8 equal portions (about golf-ball size for each) for kid-size parathas. Keep portions covered to prevent drying.

Roll and fill

Lightly dust work surface with the 1/4 cup all-purpose flour. Take one dough ball and roll into a 4–5 inch (10–12 cm) circle. Place about 2–3 tablespoons of the cheese filling in the center of the circle. Wet the edges lightly with a little water or 1 tsp oil, then gather the edges over the filling and pinch to seal completely, forming a stuffed ball.

Gently flatten the stuffed ball with your palm, then dust lightly with flour and roll carefully into a 6–7 inch (15–18 cm) circle. Roll slowly and gently to avoid the cheese bursting out. If the dough resists, let it rest 5 minutes and try again.

Griddle the parathas

Heat a heavy skillet or tawa over medium heat until hot. Place the rolled paratha on the dry skillet. Cook for about 30–45 seconds until small bubbles form, then flip. Spread a little ghee or butter (about 1/2 tsp) on the cooked side, flip again and cook the other side, pressing gently with a spatula so the paratha makes contact with the pan and cooks evenly. Cook each side 1–1.5 minutes more, adding small pats of ghee/butter as needed, until both sides are golden brown and flaky and the cheese inside is melted.

If the paratha is browning too quickly before the cheese melts, lower the heat slightly and cook a bit longer so heat penetrates to melt the cheese without burning the exterior.

Transfer cooked parathas to a plate and keep covered loosely with foil or a clean towel to stay warm and flaky while you cook the remaining parathas. Repeat with remaining dough and filling.

Serve warm flaky cheese parathas with a side bowl of chilled sweet yogurt. Cut parathas into wedges for kids and spoon yogurt alongside for dipping.

Leftover parathas can be reheated in a skillet over low heat with a little butter until warmed through. Store refrigerated for up to 2 days; reheat to melt cheese before serving.