Kheema Paratha
So I have this chapati flour, and I'm still having fun, let's turn things up a notch on the difficulty scale and see if I can't get a horrible recipe failure...

(Lest anyone ask -- this particular self-destructive streak may be a product of self-paced elementary math: My 2nd and 3rd grade teacher took the view that if you can ace the test, you stayed in that unit too long. Failure means you're keeping the pace; success means you're falling behind.)

If you watch Manjula make aloo paratha, or read a recipe for kheema paratha, you will see a Sidney Harris "then a miracle occurs" step. A 6" diameter dough round is wrapped around half a cup of filling, the result is then rolled out with a rolling pin, and mysteriously it doesn't fall apart into pieces. Huh?

Overall Rating:
+ Enh.
+ With a chutney, perhaps, very good

Lessons Learned:
+ On paratha #1, we conclude: No, it really is ridiculously impossible. What we need here is a theory.
+ Whole wheat is slow to form a gluten. Perhaps if we let it sit for a while? ...
+ (But only after we form the ball -- if the gluten forms before we roll it around the stuffing, we'll never pinch it airtight and the stuffing will blort out the side!)
+ On paratha #2, we conclude: Good. Rolling it out forces the filling through the top layer of dough, but not the bottom, so it doesn't stick to the prep surface. Improvement!
+ On paratha #3, a clever idea: If rolling it out forces the filling through the top, roll it twice as big and fold it over on itself!
+ Paratha #4 is actually beautiful.
+ Oh yeah, flavor. Bland -- the paratha swamps the flavor of the meat. Needs a topping! Maybe I need to make onion chutney soon...

Fun fact: Verity believes that masala kheema is the Bestest Thing Evar. Useful to know!