French Onion Roast Garlic Butter Paratha
French Onion Roast Garlic Butter Paratha
Ingredients
For the Dough
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2/3 cup warm water, up to 1 cup, as needed
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
For the Caramelized Onion Roasted Garlic Butter Filling
- 1/4 cup butter, softened
- 1/4 onion, caramelized
- 1 teaspoon parsley, dried or 1 tablespoon fresh, chopped
- 1 head roasted garlic
- 1/2 cup shredded Gruyère or mozzarella cheese
Instructions
- 1
In a large bowl, combine the all purpose flour, salt, Italian seasoning, and garlic powder. Drizzle in the olive oil.
⏱️ 2 min
- 2
Gradually add the warm water, starting with 2/3 cup, while mixing with a fork. Continue adding water, a little at a time, until the ingredients come together to form a shaggy dough.
⏱️ 3 min
- 3
Transfer the dough to a lightly floured surface and knead for 5-7 minutes until a somewhat smooth and elastic dough forms. It doesn't need to be perfectly smooth.
⏱️ 7 min
- 4
Place the dough back into the bowl, cover it with a lid or plastic wrap, and let it rest at room temperature for 30 minutes to 1 hour. This allows the gluten to relax, making the dough easier to roll.
⏱️ 60 min
- 5
While the dough is resting, prepare the filling. In a separate medium bowl, add the softened butter. Squeeze the roasted garlic cloves from the head of roasted garlic into the bowl with the butter.
⏱️ 3 min
- 6
Add the caramelized onion and dried or fresh parsley to the bowl. Mix all the filling ingredients thoroughly with a spatula or fork until well combined and relatively smooth.
⏱️ 3 min
- 7
Once the dough has rested, divide it into 6 equal portions. Lightly flour your work surface.
⏱️ 2 min
- 8
Take one portion of dough and roll it out into a thin rectangular or square shape, about 8x10 inches. The thinner, the flakier the paratha will be.
⏱️ 2 min
- 9
Spread a generous layer of the caramelized onion roasted garlic butter mixture evenly over the rolled-out dough, leaving a small border around the edges. Sprinkle about 1 tablespoon of shredded Gruyère or mozzarella cheese over the butter mixture.
⏱️ 2 min
- 10
Starting from one of the longer sides, carefully roll the dough tightly into a log. Then, coil the log into a spiral shape, like a snail shell. Gently flatten the spiral with your palm.
⏱️ 2 min
- 11
Using a rolling pin, gently roll out the coiled dough again into a thin disc, about 6-8 inches in diameter. Be careful not to press too hard, or the filling might squeeze out. Repeat steps 8-11 for the remaining dough portions.
⏱️ 6 min
- 12
Heat a heavy-bottomed pan or griddle (such as a metal skillet) over medium heat. Once hot, place one rolled-out paratha into the dry pan. Cook for 1-2 minutes per side, or until golden brown spots appear.
⏱️ 8 min
- 13
Lightly brush or drizzle a small amount of oil or butter onto the paratha in the pan, then flip and cook for another 1-2 minutes until crispy and golden brown on both sides. The paratha should puff up slightly and develop flaky layers. Repeat with the remaining parathas.
⏱️ 8 min
- 14
Serve the French onion roast garlic butter parathas warm. They are delicious on their own or as a side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
French Onion Roast Garlic Butter Paratha
For the Dough
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2/3 cup warm water, up to 1 cup, as needed
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
For the Caramelized Onion Roasted Garlic Butter Filling
- 1/4 cup butter, softened
- 1/4 onion, caramelized
- 1 teaspoon parsley, dried or 1 tablespoon fresh, chopped
- 1 head roasted garlic
- 1/2 cup shredded Gruyère or mozzarella cheese
Instructions
- 1
In a large bowl, combine the all purpose flour, salt, Italian seasoning, and garlic powder. Drizzle in the olive oil.
⏱️ 2 min - 2
Gradually add the warm water, starting with 2/3 cup, while mixing with a fork. Continue adding water, a little at a time, until the ingredients come together to form a shaggy dough.
⏱️ 3 min - 3
Transfer the dough to a lightly floured surface and knead for 5-7 minutes until a somewhat smooth and elastic dough forms. It doesn't need to be perfectly smooth.
⏱️ 7 min - 4
Place the dough back into the bowl, cover it with a lid or plastic wrap, and let it rest at room temperature for 30 minutes to 1 hour. This allows the gluten to relax, making the dough easier to roll.
⏱️ 60 min - 5
While the dough is resting, prepare the filling. In a separate medium bowl, add the softened butter. Squeeze the roasted garlic cloves from the head of roasted garlic into the bowl with the butter.
⏱️ 3 min - 6
Add the caramelized onion and dried or fresh parsley to the bowl. Mix all the filling ingredients thoroughly with a spatula or fork until well combined and relatively smooth.
⏱️ 3 min - 7
Once the dough has rested, divide it into 6 equal portions. Lightly flour your work surface.
⏱️ 2 min - 8
Take one portion of dough and roll it out into a thin rectangular or square shape, about 8x10 inches. The thinner, the flakier the paratha will be.
⏱️ 2 min - 9
Spread a generous layer of the caramelized onion roasted garlic butter mixture evenly over the rolled-out dough, leaving a small border around the edges. Sprinkle about 1 tablespoon of shredded Gruyère or mozzarella cheese over the butter mixture.
⏱️ 2 min - 10
Starting from one of the longer sides, carefully roll the dough tightly into a log. Then, coil the log into a spiral shape, like a snail shell. Gently flatten the spiral with your palm.
⏱️ 2 min - 11
Using a rolling pin, gently roll out the coiled dough again into a thin disc, about 6-8 inches in diameter. Be careful not to press too hard, or the filling might squeeze out. Repeat steps 8-11 for the remaining dough portions.
⏱️ 6 min - 12
Heat a heavy-bottomed pan or griddle (such as a metal skillet) over medium heat. Once hot, place one rolled-out paratha into the dry pan. Cook for 1-2 minutes per side, or until golden brown spots appear.
⏱️ 8 min - 13
Lightly brush or drizzle a small amount of oil or butter onto the paratha in the pan, then flip and cook for another 1-2 minutes until crispy and golden brown on both sides. The paratha should puff up slightly and develop flaky layers. Repeat with the remaining parathas.
⏱️ 8 min - 14
Serve the French onion roast garlic butter parathas warm. They are delicious on their own or as a side.
⏱️ 1 min