Aloo Paratha Indian Potato Stuffed Flatbreads
This indian-styled stovetop bread is a wonderful addition to any meal. However, it has been my humble experience that it goes fantastically with chef dave's roasted eggplant soup!!
Steps
Boil potatoes in salted water to cover , until tender.
While potatoes cook , mix the flours , cumin , and 1 teaspoon of salt.
Add 2 tablespoons of oil , then water.
Mix until this becomes a defined ball of dough.
Remove and knead until smooth , adding flour or water as necessary.
Cover dough with plastic wrap and set aside while preparing potatoes.
When potatoes are finished , remove , drain and mash them with cayenne , salt , pepper , citrus juice , olives and 1 tablespoon of oil.
Taste and adjust seasonings as necessary.
On a lightly floured surface , roll dough into 12-inch long snake and cut into 12 pieces.
Roll each piece into about 4-inch round.
Spoon 1-2 tablespoon of potato mixture into round , then fold over edges to enclose completely.
Pinch dough closed and press down to distribute filling evenly.
Heat a large cast iron pan over medium-high heat for 2-3 minutes.
Add another tablespoon of oil to skillet , then pour out.
Cook each bread for about 3 minutes per .
Ingredients
potatoes, whole wheat flour, all-purpose flour, cumin, sea salt, olive oil, water, cayenne, salt, fresh ground pepper, citrus juice, kalamata olive