Ingredients
Method
Put the flour, salt, and sugar into a bowl and stir in the oil. Make a well in the center and add the boiling water. Using a spatula, because the water is still very hot, roughly bring the dough together.
Drop the mixture onto a work surface and knead until you have a smooth dough. This should take a few minutes. Pop it into the bowl again and let rest, covered.
Meanwhile, you can make the filling and dip. To make the filling, put the tomato paste, oregano, cheese, and garlic into a bowl and give it a mix. To make the dip, put the cream cheese, yogurt, garlic, chives, lemon, and salt and pepper into another bowl, mix, and place in the fridge.
Roll the dough out into a long sausage shape and cut it into 12 equal portions. Roll each one into a ball and set them in a pile on the side. Take one ball and roll it out to a circle as thin as you can get it—you should be able to see the work surface through the dough in places.
Take 1 teaspoon of the tomato mixture, which should be like a paste, and spread it lightly all over the dough. Roll the dough up like a jelly roll, making sure to pinch and stretch it at the ends as you go along. Set aside and repeat with the rest of the balls of dough.
Take each dough sausage and roll inward to create what looks like a cinnamon roll, tucking the end into the base. Melt the butter and have a pastry brush at the ready. Now lightly flour the work surface and roll each paratha out into a thin circle just under ⅛-inch thick.
Pop a nonstick pan on medium to low heat. Place one paratha at a time in the pan and cook gently for 2 to 3 minutes on each side. Brush both sides with melted butter and transfer to a plate, with a piece of foil over the top to keep them warm while you make the rest. Serve straight away with the dip, as a light lunch. Do ahead: These parathas are best frozen uncooked, layered with parchment paper in between so they don’t stick.