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I served mine right away with some plain yogurt and they were excellent. Love how your breads are a bit thicker, better for tasting the filling. Flatten it into a 2-inch disk, then use a floured rolling pin to roll it into a thin round, about 5 inches in diameter, dusting with flour as necessary. Aloo Paratha "how to cook everything by Mark Bittman" 1. What a wonderful filling you made. That is an interesting filling I have to say, worth trying next time, because I'm going to make these again and again! The winter squash was a gift from a neighbor and I don't really know the variety. You can keep the paratha stacked like this for an hour or two in the refrigerator before cooking them if necessary. It is a brilliant orange-gold and very tasty.

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