There are many ways to make flatbreads, each a little different yet amazingly delicious!
Light and flaky poori is usually served with chutney as a part of a meal or a snack. Served either way, you’ll find them delightful to eat.
The flatbread called chapatti is a staple in Indian homes and is made from a flour known as atta, which is whole durum wheat flour.
Naan was brought to India with the ancient Persians, and its name came from the Persian word “non”, meaning “bread”. Traditionally naan is baked in a tandoor (clay oven), which can be emulated by using a very hot broiler.
Out of the wide variety of flatbreads, paratha is one I make at home often. Paranta can be made with various vegetables and spices, so you have room to play. Make them for breakfast, lunch, or dinner, or as a snack between the meals with yogurt while sipping a cup of your favorite herbal tea. I like to tear off a piece of paratha, delve into rice and dal or any vegetable dish, and pop into my mouth. Please enjoy the recipe!
Most recipes for flatbreads call for a ghee. Ghee has a rich and distinctive flavor and comes in two types: pure butterfat ghee or vegetable ghee. Butterfat ghee is made from unsalted butter and vegetable ghee from vegetable shortening. Ghee can be heated to a high temperature without burning. Unsalted butter can be used in some dishes, but can’t be heated to the same temperature. I like to use Organic Valley Purity Farms Ghee. You can also make your own ghee at home.
To make your own ghee, melt the butter in a large heavy saucepan over medium heat and continue simmering until a thick foam appears on the surface. Continue simmering, uncovered, for about 15-20 minutes. You’ll see how the foam separates and the milk solids settle on the bottom, the liquid will become clear with a golden color. Line a strainer with a piece of cheesecloth and place it over the bowl. Slowly pour the liquid through. Try not to disturb the milk solids at the bottom of the pan. Discard the milk solids. Store in the refrigerator for up to six weeks.
Posted: November 28, 2018
This recipe is pan-fried unleavened Indian bread for special occasions, and can be quite a filling meal to suit any time of the day; breakfast, lunch or accompaniment for a dinner. Made with melted ghee, parathas have a flaky texture. It can be served with a bowl of thick yogurt for breakfast.
For the dough
- 2 c. whole wheat flour, plus extra for dusting
- 3/4 tsp. salt
- 1 c. water
- 1 tsp. olive oil
For the filling
- 1 yellow onion, chopped
- 1 cooked medium potato, mashed
- 1 c. cauliflower, diced
- 1/4 tsp. curry powder
- 1/4 tsp. turmeric powder
- 1/2 tsp. caraway seeds
- 2-3 tbsp. fresh cilantro, chopped
- salt and pepper to taste
- 1-2 tbs oil for frying vegetables
- olive oil for cooking bread
- ghee for drizzle
To make the dough: Mix the flour and salt together in a large bowl and make a well in the center. Gradually stir in enough water to make a stiff dough.
Turn out the dough into a lightly floured counter and knead for about 5-7 minutes, or until it is smooth and elastic. Shape the dough into a ball and place in the cleaned bowl, then cover with a damp dish towel and let rest for 20 minutes.
Heat some oil in a pan and add vegetables and spices. Fry them till cooked, add the chopped cilantro and adjust the seasonings. Let it cool.
Divide the dough into 6-8 equal pieces. Lightly flour your hands and roll each piece of dough into a ball. Stretch one of the dough ball, place the veggie mixture in the center. Gather around to make a dumpling, seal it completely. Dust with some flour and start rolling out into a thick paratha. (Parathas are usually rolled out thick, too much pressure will squeeze out the veggie mixture so roll it out gently.) Repeat the process for remaining dough and finish.
Heat a large skillet pan over a medium heat. Place a paratha in the skillet and cook for couple of minutes and then flip to the other side. Flip again and drizzle oil all over and fry till it slightly puff up. Remove from pan and let it rest or serve immediately. Parathas are best served as soon as they come out of the pan, but they can be kept warm wrapped in foil for about 20 minutes.
Pleasant Hill Grain products I used for this recipe...