There are many different types and variations of Indian flatbreads: roti or chapati; naan; prautha; as well as stuffed versions of each type. This recipe is for three basic types which can be made at home. All you need is a griddle or large frying pan and a rolling pin. The dough is very simple and requires only wholewheat (or spelt) flour, water and a bit of olive oil.
A roti is a very simple round flatbread and is the easiest to make. Then there is the square one (prautha) which is made into a square shape by first rolling a circle, applying butter and spices and then folding it over 4 times to make a square before rolling it out one more time. The third one is a stuffed prautha (aloo prautha) which is very popular in Punjab. It is made by rolling out two smaller rotis and adding a filling in between them. The same dough is used to make all of them.
Step 1: Serving and Ingredients
Yield: 4 stuffed flatbreads
Servings: 2 - 4 Prep
Time: 20 minutes
Cook Time: 20 minutes
Ready In: 45 minutes
2.5 to 3 cups whole wheat or spelt flour Water Olive oil
2 large boiled and peeled potatoes 2 green onions, chopped 1/2 teaspoon whole cumin seeds 1/2 to 3/4 teaspoon salt (according to taste) 1/2 teaspoon garam masala (ground cumin or coriander can be used) 1/4 teaspoon ground cayenne or chili powder Handful of chopped cilantro ¼ cup melted butter or olive oil
Step 2: Make Dough
Make dough in a medium bowl by adding some water and a drizzle of olive oil to the flour, and mixing it with your hands. Keep adding water in small amounts and mixing with your hands until it all comes together. Add more water as needed to be able to knead the dough until it has a smooth pliable texture (3 to 4 minutes). Set aside to allow the dough to breath and soften for 15 minutes. It can also be made ahead and set aside until you are ready to cook.
Step 3: Prepare the Filling
To prepare the filling, mash cooked potatoes really well with a fork. Add chopped green onion, cilantro and spices. Mix well.
Step 4: Roll
Put about a cup of dry flour into a large plate or pie plate. Roll your fingers in this dry flour to avoid dough from sticking to hands. Using the same method as for making roti, but make 2 smaller balls, about 1.5 inches in size, by taking a larger piece of dough and splitting it into two equal portions. Roll each ball out into approx. 5 inch circles using the same method as for roti. Roll out one of them to be slightly larger.
Step 5: Place the Filling
Place about 2 tablespoons of filling onto the smaller one, adjust and flatten filling with hands, keeping it away from the edges. Place larger circle on top, press edges with finger tips to seal. Apply more dry flour, place back on counter and flatten by pressing with one hand in a circular motion. Roll out to make it a bit larger. It will be about 9 inches.
Step 6: Cook for 2 to 3 Minutes
Lift with a spatula or hands and place on preheated griddle. Cook for 2 to 3 minutes; flip over and apply butter with a brush. Cook other side the same way, then flip over and apply butter. Both sides should be nicely blistered and crispy. Remove from heat and place on a plate lined with aluminum foil and paper towel. Cover to keep warm while making the rest.
Stuffed paratha are best eaten as is or with plain yogurt.