Baida Paratha

Baida Paratha is a popular Indian stuffed flatbread that makes a satisfying breakfast or snack. Whole wheat dough wraps around a filling of mashed boiled eggs seasoned with salt, black pepper, cilantro, and ghee, then each stuffed ball gets re-rolled flat on a floured board and cooked on a hot griddle.

The dough needs to be stiff — stiff enough to hold the filling without tearing when you re-roll it. Add water gradually and stop when you have a firm, workable dough, then let it rest under a damp cloth for 20 minutes so the gluten relaxes and the dough rolls out smoothly.

The stuffing technique is the part worth getting right. You roll a small circle, place a tablespoon of egg filling in the center, gather the dough up around it and pinch into a ball, then roll it out again into a flat circle. The key is not overfilling — one tablespoon is enough for a 5-inch paratha that rolls out without bursting.

Cook in ghee on a hot griddle, pressing gently, until both sides are golden brown with some darker spots. Serve hot.

Kitchen Tips

• Mash the boiled eggs very well so the filling is smooth and even; lumpy filling causes the paratha to tear when you re-roll
• Keep the dough and filling portions equal — too much filling relative to dough and the paratha bursts
• Smear ghee on the cooked side as soon as you flip; the heat from the uncooked side will warm it through
• A cast iron griddle or heavy flat pan holds heat evenly for the best golden crust

Variations

• Add finely minced green chilies to the egg filling for extra heat
• Mix in a pinch of garam masala or chaat masala for a more complex spice note