Mughlai Paratha Recipe | King Arthur Baking

Ingredients

• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon table salt
• 1/4 cup (50g) vegetable oil or light olive oil, plus more for coating the dough
• 1/2 cup (113g) water
• 1 tablespoon (25g) vegetable oil or light olive oil
• 1/2 cup (71g) minced yellow onion (from one small onion or half a large one)
• 1 pound (454g) ground chicken, preferably dark meat
• 1 teaspoon plus 1/8 teaspoon table salt, divided
• 1 teaspoon garlic-ginger paste*
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garam masala
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 3 large eggs
• 1/4 cup (4g) fresh cilantro, minced
• 1/4 cup (36g) red onion, minced
• 1 to 2 Thai chili peppers, diced (optional)