Description
Whole-wheat Indian flatbreads filled with paneer, spinach, sun-dried tomatoes and warm Indian spices.
Ingredients
Units
Scale
The Filling
- 4 oz (114 g) sun-dried tomatoes in olive oil, drained (see Variations)
- 1-2 cloves garlic, peeled and smashed
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric
- 1/2 tsp crushed red chili pepper, optional (see FAQs & Notes )
- 1/2 tsp garam masala
- Salt, to taste
- 7 oz (200 g) paneer, roughly cubed and at room temperature (see Variations)
- A generous handful of baby spinach, chopped (see FAQs & Notes + Variations)
The Flatbread Dough
- 2 cups whole wheat flour, plus about 1 cup for dusting
- 1 tbsp canola oil, plus more for brushing
- 1/2 tsp salt
- About 3/4 cup water, as needed
- Oil or ghee, for layering and pan-frying
Instructions
Make the Filling
- Place the sun-dried tomatoes, garlic, cumin seeds, turmeric, crushed red chili pepper, garam masala, salt and paneer in a food processor.
- Pulse until the mixture is coarsely chopped, or process until smooth, depending on your preferred texture.
- Transfer the mixture to a bowl and fold in the chopped baby spinach. Taste and adjust the seasonings, if needed.
Make the Dough
- Place the whole wheat flour in a large mixing bowl.
- Add the salt and oil, then gradually stir in the water until the flour comes together into a medium-firm dough.
- Cover with a kitchen towel and let the dough rest for about 30 minutes.
Make the Parathas
- Rub a little oil onto your palms and knead the dough once more. This softens the dough and makes it easier to roll.
- Divide the dough into 6 equal pieces and roll each piece between your palms into a smooth ball.
- Preheat a flat pan or griddle over medium-low heat for about 5 minutes.
- To make each paratha, flatten a dough ball between your palms and generously dust both sides with flour.
- Place it on a lightly floured rolling surface and roll into a 4-inch circle, about 2–3 mm thick.
- Place about ¼ cup of the filling in the center.
- Gather the edges of the dough over the filling and pinch the top closed.
- Gently press and flatten the stuffed dough between your fingers, then dust with flour and roll again into a circle, about 7-8 inches in diameter. Dust with additional flour as needed to prevent sticking.
- Dust off any excess flour and place the paratha on the preheated pan.
- Cook for about 1 minute, until you see large bubbles forming on the surface.
- Brush the top, uncooked side with ghee or oil, then flip.
- Brush the other, cooked side after flipping.
- Continue cooking, pressing gently with a spatula or clean paper towel to encourage the paratha to puff, until golden brown spots appear on both sides.
- Brush with more ghee or oil, then transfer to a plate.
- Repeat with the remaining dough and filling (see FAQs & Notes for storage tips).
- Serve warm or at room temperature with a dollop of butter, yogurt, raita or pickle.