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Parathas (Stuffed Flatbread)


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.


(adapted from Sunita’s World [1])

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

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.


Makes four 4″ parathas.