Dough

1. In a mixing bowl, add 2 cups Self-Rising flour, 1/2 tsp salt, 1 cup plain yogurt, and 1 Tbsp oil.
2. Mix with your fingers until it comes together into a soft dough.
3. If it feels sticky, sprinkle in a little extra flour, about 1 Tbsp at a time.
4. Knead for about 2 to 3 minutes until smooth. It should be soft but not wet.
5. Cover the bowl with a cloth or plate and let the dough rest for 15 to 20 minutes.

Lamb Mince Filling

1. Heat 1 Tbsp oil in a frying pan over medium heat.
2. Add most of the chopped onion (from the 1 medium onion) along with 4 crushed garlic cloves and 1-inch crushed ginger.
3. Cook for about 3 to 4 minutes until fragrant and slightly softened.
4. Add 250 g lamb mince and break it up with a spoon. Cook until it starts to brown.
5. Stir in 1/4 tsp turmeric, 1/2 tsp paprika, 1/2 tsp garam masala, 1 tsp coriander powder, and 1/2 tsp salt.
6. Lower the heat and cook gently for about 20 to 25 minutes, stirring now and then.
7. If the mince starts sticking, add 1 Tbsp water at a time.
8. Continue cooking until the mixture is completely cooked and fairly dry. This is important because a wet filling makes rolling tricky.
9. Turn the heat off and stir in the reserved 2 Tbsp chopped onion, 1 sprig chopped mint, 2 stems chopped coriander, and 1 chopped spring onion.
10. Mix well and leave uncovered until the filling cools completely.

Assembling the Parathas

1. Divide the rested dough into 6 to 8 equal balls.
2. Lightly flour your surface and flatten one dough ball into a small round.
3. Place the dough in your palm, add 1 heaped Tbsp lamb filling, then gently pull the dough edges up and pinch to seal.
4. Flatten the filled ball lightly and roll it into a round about 6 inches wide. Roll gently so the filling stays inside.
5. Heat a griddle pan or thawa over medium heat.
6. Place the rolled paratha onto the hot pan and cook for about 1 to 2 minutes per side.
7. Brush lightly with oil if you like, and cook until golden brown spots appear on both sides.
8. Repeat with the remaining dough and filling.
9. Serve hot with yogurt, chutney, or even a squeeze of lemon.