Cinnamon Sugar Parathas

INGREDIENTS

Cinnamon Sugar Filling:
60g softened butter
100g brown sugar
½ tbsp Supreme Cinnamon Powder

Paratha:
2 cups Supreme White Chapati Flour and extra
1 tsp salt
1 tbsp oil
Enough boiling water to bind a dough

METHOD

Add all the ingredients for the filling into a small chopper and process until well combined. Add chapati flour, salt and oil into a bowl. Mix together the slowly add enough boiling water to form a smooth dough. Knead the dough until smooth then divide into 8 equal balls. Sprinkle with flour to prevent dough from sticking. Roll each ball out into 8-9 inch circles. Spread ¼ of the filling on one of the circles, leaving 1 inch around the edges. Add another circle on top and gently roll together to fuse (so the filling is sandwiched between two circles). Repeat with remaining filling and dough. (You should have 4 parathas in total. Heat a large tawa or frying pan over medium heat. Cook both sides until brown spots appear and the paratha is evenly cooked through. Traditionally oil or ghee is brushed over the paratha but this method will only over saturate the partha as the filling within has plenty of butter. Serve immediately.