A delightful twist on the classic Indian Aloo Paratha, these spiced potato-stuffed flatbreads are perfect for a hearty snack or light meal.
Combine the flours, cumin, and salt in a mixing bowl.
Mixing the dry ingredients thoroughly ensures even seasoning throughout the dough.
Add olive oil and warm water to the flour mixture and mix until a sticky dough forms.
Use warm water to help the dough come together more easily.
Knead the dough on a floured surface until smooth, then cover with plastic wrap and let rest.
Allowing the dough to rest helps it become more pliable and easier to roll out.
Boil the potatoes in salted water until tender, then drain and mash.
Mash the potatoes while they are still warm for a smoother texture.
Mix the mashed potatoes with cayenne, pepper, onion, and olive oil.
Taste the filling and adjust the seasoning to your preference.
Divide the dough into equal portions and roll each into a small round.
Keep the unused dough covered to prevent it from drying out.
Place a spoonful of filling onto each round, fold over the edges, and seal.
Ensure the edges are sealed well to prevent the filling from leaking out during cooking.
Flatten the filled dough gently with a rolling pin to distribute the filling evenly.
Be gentle to avoid tearing the dough.
Heat a skillet over medium heat, add a thin layer of oil, and cook each flatbread until golden brown on both sides.
Cook the flatbreads in batches to ensure even cooking.
Serve the flatbreads warm with your favorite accompaniments.
Pair with yogurt or a tangy pickle for a complete meal.
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