Food: mughlai paratha [egg stuffed bread]

There are too many variations of this recipe since the bread can be stuffed with a lot of different types of fillings. I have made a basic version of this recipe so that you can keep layering it with other ingredients. Along with eggs, you can mix any type of protein and/or vegetables to make it more gourmet. A very commonly used filling is eggs with ground beef. It can be a little messy since eggs are runny but who said you have to make everything perfect? 

Ingredients for dough,

1/2 cup whole wheat flour :: 1/2 cup white flour :: 2 tbsp flaxseeds :: 1.5 tsp salt
3 tbsp oil :: 1/2 tsp sugar :: lukewarm water for kneading

I used the whole wheat flour and the flaxseed to make it a bit healthier but you can totally skip these two ingredients and just use 1 cup of white flour. 

Ingredients for filling,

3 eggs :: 1 onion thinly sliced :: 1 green chili chopped :: 2 tbsp milk or half n half
handful of chopped cilantro :: salt+pepper

Besides the eggs and the milk, mix all the ingredients for the filling with your hands. This will separate all the onions and make sure that the heat from the green chili is spread out. The important thing is to have more solid items than liquid so that the onions/cilantro [solid] hold the filling together when you are stuffing the bread. At this point feel free to add in some protein or vegetables inside your filling. The addition of the milk/half n half is to make the eggs fluffy.  

Beat the eggs and the milk into the filling. Keep it aside.

Mix all the dry ingredients well and then add the water to knead the dough. Divide the dough in 3 equal parts. Keep the dough covered when not in use. 

Take one dough and roll it out like a tortilla. It is better to make it thin so that it cooks all the way through on the pan. Start to heat your pan because once the filling is in, you have to place it in the pan immediately. Also to avoid any leaking, have the tortilla next to the pan and in a very quick move place the stuffed bread onto the pan. 

Start adding the filling to the center of the flattened dough.

Fold in two opposite sides overlapping each other. The liquid might start leaking at this point but that's okay. When you are doing this make sure to be right next to your hot pan. 

Now fold the other opposite sides. Press the edges lightly so that they stick. Take this immediately to the hot pan with oil. Some recipes call to deep fry these. But I prefer it this way. Let each side catch color. The bread will rise up telling you that heat has reached the filling and the eggs are rising up. Enjoy with some ketchup or tamarind chutney. Bon appétit!