Turmeric-Ginger Spelt Parathas with Cumin

Steps

1. Prepare first: peel and finely grate the ginger, and melt the butter in a small bowl.
2. In a large bowl, whisk the whole spelt flour, turmeric, half of the cumin and the salt.
3. Stir the grated ginger into the warm water, then pour it into the spelt flour mixture and stir into a shaggy dough. This is about 66% hydration and 1.6% salt.
4. Dust the counter with a small pinch of the all-purpose flour and knead the dough for 3–4 minutes until smooth and soft; spelt tears if overworked, so stop once it holds together.
5. Cover the dough and rest it at room temperature, about 75°F (24°C), for 30 minutes so the bran softens and the dough relaxes.
6. Make the layering paste: stir the remaining half of the cumin into the melted butter.
7. Divide the dough into 12 equal pieces and roll each into a ball. Dusting with the all-purpose flour, roll one ball into a thin 7-inch round.
8. Brush the round with a little of the cumin butter, using about half of it across all 12 rounds. Roll the round up like a rope, coil it into a snail, tuck the end under, and repeat with the rest. Cover and rest the coils 10 minutes.
9. Dusting with more of the all-purpose flour, gently roll each coil into a 6-inch round.
10. Heat a cast-iron skillet over medium-high heat. Brush the hot skillet lightly with some of the canola oil, using a little for each flatbread.
11. Cook one paratha for 1 minute until bubbles form, flip, cook 1 minute, then brush the top with some of the remaining cumin butter, flip and cook until golden-brown spots appear and the layers puff, about 30 seconds more per side.
12. Stack the cooked parathas in a towel-lined basket while you cook the rest, using up the last of the canola oil and the cumin butter. Cool briefly on a rack for a few minutes, then serve warm.