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Parathas (Stuffed Flatbread)

Posted By katy On January 14, 2008 @ 9:27 am In appetizers,breads,food | 27 Comments

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Can I even describe how good these are?   Not adequately.  Soft, warm, and incredibly flavorful, I knew I was going to make these the moment I saw them at Sunita’s World [1] (her photos show what these are supposed to look like — my novice attempts are neither as flat, thin, or round as they should be).

But I was intimidated.  Kind of like the first time I made a souffle, or the first time I baked bread, I always worry that any attempt a recipe I’m unfamiliar with will lead to disaster (so far, though, this fear is unfounded — perhaps I need cooking therapy?).  And if I’m attempting a recipe that’s not American or European?  Extra frightening. These certainly weren’t easy, but I consider them a major success, and I think I will get better as I make them again and again, and again, and again.

Apparently, parathas can be made this way or can just be rolled to blend the dough with the filling, which I bet would also be good.  But there’s something kind of fun about stuffing them, though, don’t you think?  Either way, this was a two-birds-with-one stone recipe, because I think I’ve officially tried my hand at making flatbread, too!  Yum.

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Parathas
(adapted from Sunita’s World [1])

INGREDIENTS:
2 cups of whole wheat flour
2 tsp cumin powder
1/2 tsp salt
1 1/2 cups of water
1 tbsp olive oil
1 medium sized potato, peeled, washed, boiled and mashed
1/4 cup frozen chopped spinach
1 carrot, chopped
1/2 onion, finely chopped
salt to taste
1/4 cup cheddar cheese, grated

DIRECTIONS:
1. In a bowl, mix together the flour, cumin and salt. Add the oil. Add the water, a little at a time, and bring everything together into a lump.
2. Divide the dough into 4 equal portions. Shape them each into a ball and slightly flatten them. Set aside.
3. In a food processor, add all the ingredients for the filing and puree until smooth. Divide into 4 equal portions.
4. Take a portion of the dough and roll out into a small disc. Place a portion of the filling in the middle of the disc like a ball. Gather up the sides of the disc to cover the filling and seal it to form a pouch.
5. Gently flatten and spread the disk with your fingers and then gently roll it. Try to make sure the filling doesn’t come out.
6. In a small skillet, cook the paratha for approximately 30 seconds on each side, until small brown spots appear in the dough. Repeat for the other portions of dough and filling.

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Makes four 4″ parathas.


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[1] Sunita’s World: http://sunitabhuyan.blogspot.com/2008/01/heart-of-gold-and-stack.html

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