Name: Flaky Breads Stuffed with Spinach and Cheese (Palak Paneer Parantha)
Yield: Makes 6 Breads
Cuisine: India
Ingredients: 1 teaspoon coarse kosher or sea salt; 2 tablespoons canola oil; 1 tablespoon mango powder, or the grated zest of 1 lime or lemon; 4 ounces Doodh paneer, crumbled; 8 ounces fresh spinach leaves, well rinsed, patted dry, and finely chopped; or 1 box (10 ounces) frozen chopped spinach, thawed, drained, and squeezed dry (see Tips); 3 or 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, finely chopped (do not remove the seeds); About 1 cup warm water; Ghee or melted butter for brushing Roti flour for dusting; 3 cups roti flour (see Tip)

Preparation info

Makes
6
Breads

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Full-flavored breads like this one are fun to eat as soon as they come, piping hot and flaky, off the griddle. I serve them, cut into wedges for dipping, with some of the simple dal curries in this book for an elegantly simple prelude to a multiple-course curry dinner.

Ingredients

For the dough

3 cups roti flour (see Tip)
1 teaspoon coarse kosher or sea s

Method

To make the dough, stir the roti flour and salt together in a medium-size bowl. Drizzle the oil over the flour mixture, rubbing the flour through your hands to evenly distribute the oil.
Drizzle a few tablespoons of the warm water over the flour mixture, stirring it in as you do so. Continue drizzling warm water until the flour comes together to form a soft ball;