Cream Cheese Paratha in 50 Minutes

Instructions:

1. In a large bowl, whisk together the whole wheat flour and salt.
2. Add the oil and gradually pour in warm water, kneading with your hands until a smooth, non-sticky dough forms.
3. Cover the bowl with a damp cloth and let it rest for 20 minutes to relax the gluten.
4. In a medium bowl, combine the softened cream cheese and shredded mozzarella.
5. Fold in the minced green chilies, chopped cilantro, cumin powder, black pepper, and salt.
6. Mix until the ingredients are evenly distributed and the filling is a thick, spreadable paste.
7. Divide the rested dough into 4 equal balls.
8. Roll one ball into a 4-inch circle.
9. Place 2 tbsp (30g) of the cream cheese filling in the center.
10. Pleat the edge of the dough to seal the filling.