Whole Wheat Flatbreads Stuffed with Potatoes

Name: Whole Wheat Flatbreads Stuffed with Potatoes (Aloo Paratha)
Prep time: 1 h
Total time: 1 h
Yield: Makes 8 to 12 stuffed flatbreads, enough for 4 to 6
Cuisine: Indian
Ingredients: Salt and black pepper to taste; Salt and black pepper to taste; 1 jalapeño or other hot fresh chile, stemmed, seeded, and minced; 1 jalapeño or other hot fresh chile, stemmed, seeded, and minced; Juice of ½ small lemon; 2 teaspoons ground coriander; Melted butter, optional; 1½ cups all-purpose flour, plus more for rolling out the dough; 1 teaspoon salt; 1½ cups whole wheat flour; 1 teaspoon ajwain, dried thyme, or ground cumin; 2 tablespoons corn, grapeseed, or other neutral oil, plus more for brushing the breads; 1 teaspoon ajwain, dried thyme, or ground cumin; 1 teaspoon ajwain, dried thyme, or ground cumin; 2 tablespoons corn, grapeseed, or other neutral oil, plus more for brushing the breads; 1½ pounds baking potatoes, peeled and cut in half; 2 tablespoons corn, grapeseed, or other neutral oil, plus more for brushing the breads; 2 tablespoons corn, grapeseed, or other neutral oil, plus more for brushing the breads

Aloo Paratha

Preparation info

Makes
8 to 12
stuffed flatbreads

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Not to put too fine a point on it, but this is one of my favorite foods ever. Fifteen years ago, Julie Sahni, the great Indian cook and cookbook writer (her Classic Indian Cooking remains the best book on the subject published in the States), showed me how to make aloo paratha. I continued to follow her recipes for years

Ingredients

Asia
India
Bread
Vegan

Ingredients

Method