Whole Wheat Flatbreads Stuffed with Lamb, Chiles, and Cilantro

When they’re hot from the pan, it’s hard not to fill up on paratha alone, though they’re usually served in the context of a larger Indian meal. I learned this spicy, delicious lamb filling from Suvir Saran, an Indian chef and friend who lives and works in New York and whose book, written with Stephanie Lyness—Indian Home Cooking: A Fresh Introduction to Indian Food</