1 pound whole-wheat flour, plus more for dusting
1½ teaspoons kosher salt
2 tablespoons vegetable oil, plus more for optional brushing
1 cup plus 2 tablespoons water
8 ounces cored cauliflower
½ teaspoon kosher salt
1 tablespoon finely chopped dill
¾ tablespoon peeled, finely grated ginger root
¼ teaspoon minced green chili pepper (jalapeno or serrano)
¾ teaspoon ground cumin
For the dough: Sift the flour into a large mixing bowl. Add the salt and oil, using your fingers to work those ingredients into the flour. Add the water and continue to blend with your hands to form a dough. Knead for about 10 minutes, then cover with a clean, damp dish towel. Let the dough rest for 30 minutes.
Meanwhile, make the filling: Finely chop or grate the cauliflower and place it in a mixing bowl. Add the salt and stir to incorporate. Let the cauliflower sit for 30 minutes.
Squeeze as much moisture as possible out of the cauliflower, then stir in the dill, ginger, green chili pepper and cumin until well combined. The filling will be dry.
Heat a griddle, tawa (Indian griddle pan), or cast-iron or nonstick skillet over medium heat.
Divide the dough into 8 equal portions, shaping them into balls. Flatten each one into a 3- or 4-inch disk. Hold one in your hand; spoon about 2 tablespoons of the filling onto the center. Pull up the edges of the dough to meet at the center, pinching them together at the top (like a dumpling).
Press the stuffed dough between the palms of your hands. Dust it lightly with flour, then use a rolling pin to roll it out to a 6- or 7-inch disk that's as thin as possible (less than 1/8 inch).
Place the disk on the griddle/in the skillet and cook for 3 minutes on each side or until golden brown spots appear. For a crisp paratha, brush with a little oil and cook a bit longer (seconds, not minutes) on both sides. Transfer to a plate and cover the paratha loosely with a clean dish towel to keep it warm.
Repeat with the remaining dough; use parchment or wax paper to separate the stacked parathas. Serve while hot.
Adapted from chef Vikram Sunderam, Rasika