Potato Stuffed Paratha

• 1 cup white whole wheat flour
• 1/4 teaspoon salt
• 1/2 cup water, give or take
• 1 tablespoon olive oil, plus more for cooking
• 2 teaspoons chunky chat masala
• 1 tablespoon finely chopped cilantro
• 1/4 cup finely chopped organic celery leaves
• 1 teaspoon thinly sliced Serrano chili
• 1 tablespoon minced garlic
• 1/4 cup finely chopped shallot
• 2 teaspoons minced ginger
• 1 cup peeled, boiled, mashed russet potato

1. Whisk salt into flour; add water and stir to form dough. Knead until smooth. Wrap and let rest while making filling.
2. In a large skillet, heat oil on medium high. Add Everything except mashed potatoes and saute until leaves are wilted, about one or two minutes. Transfer to a bowl and when cool add mashed potato.
3. Divide dough into 6, roll one at a time keeping the others covered with plastic wrap. Roll each to about 3 inches, using only as much flour as you need to keep the dough from sticking. Take a large spoonful of potato filling and place it in the center of the dough. Carefully pull the dough up and around the filling and pinch the dough together to completely cover the filling; flatten slightly and keep covered. Repeat with the remaining dough.
4. Heat 1 teaspoon of olive oil in a large skillet or cast iron pan, on medium high heat. Roll the paratha, one at a time, to about 6 inches across, being careful not to tear or expose the potato filling. Drop in hot pan, cook for 2 minutes. Brush the top with a bit of olive oil and flip to cook the other side.
5. You want to get into a good rhythm so you can roll the next one while the previous paratha is cooking. Make sure to add a bit more oil if necessary and get it hot before adding the next one. Keep the cooked paratha covered until all are done. Serve immediately with a side of tzatziki.

whole wheat flour, salt, water, olive oil, masala, cilantro, celery, serrano chili, garlic, shallot, ginger, potato

Taken from food52.com/recipes/22697-potato-stuffed-paratha (may not work)