Roti Paratha Stuffed With Butternut Squash

Delicious Indian flat bread stuffed with spiced butternut squash. This time I go easy with the spices, so it will suit everyone taste, even the most picky eater, hopefully. Cumin seeds and mustard seeds, are the usual and easy to find ingredients, perhaps the only ingredients that is not familiar to you is methi leaves (Funegreek Leaves). This leaves will add sweetness to any of your dish, but if its hard to come by in your area,  you can simply omit it, or use any of your favorite  herb. 

Roti Paratha Stuffed With Butternut Squash
make about 4 - 5

For the Paratha:
2 cups bread flour
3/4 to 1 cup water
1 tsp salt

For the Filling:
2 cup small cubed butternut squash
1/2 cup chopped onion
1/2 tbs cumin seeds
1/2 tbs mustard seeds
handful dry methi leaves (funegreek leaves)
salt and pepper to taste
2 tbs olive oil

Set  a medium size  shallow pan over medium heat, add 2 tbs oil, when the oil is starting to get very hot, add cumin and mustard seeds. When mustard seeds begin to pop, add butternut squash and chopped onion, cook until butternut squash is soft about 10 minutes, stirring often to prevent burn. Add methi leaves, season with salt and pepper. Take it out from the heat. Cool completely - mashed with potato masher.

In a large bowl, mix flour and salt,  add about 3/4 cup water, mix and knead a little bit to make a smooth dough. Add more water only if necessary. Divide the dough into 8 to 10 portions. 

Take one  dough and place it on lightly floured counter top. Using  rolling pin,  roll the dough  into a thin round tortilla like bread. Spread about 1/4 cup (or more) butternut squash filling,  living about 1/2 inch from the edge. Take another dough, roll it out as you would the first one. Make sure the size is as big as the first dough. Now place this dough directly on top of the  filling to cover it, then pinch the edge to seal. Give it another gentle roll, just to make it even and nicely round. Repeat with the rest of the dough in the same manner. Save any leftover filling for other uses.

Preheat a heavy cast iron over medium heat, When it is hot enough, add the  paratha and cook until few brown spot appear on the bottom, this should not take more then  2 to 3 minutes. Flip it over, cook another 2 to 3 minutes. Serve immediately. If you are not serving them immediately, you can wrap the paratha in aluminum foil until ready to use. Just before serving, reheat it in the 350F oven for about 5 to 10 minutes.