Aloo Paratha

A tender and tasty skillet bread. I like them for breakfast in place of the less spicy, British potato breads.



Ingredients:

• 1 cup atta flour*, plus extra for kneading
  
• 1/2 teaspoon salt
  
• 1/2 cup warm water
  
• 1/2 batch Spicy Potato Filling
  
• vegetable oil for frying

Notes/Substitutions/etc.:

* If you do not have atta flour, substitute another finely-ground, whole-grain, hard wheat flour.

Directions:

Combine flour and salt.
Mix in water.
Turn dough out onto a floured surface and knead for about 5 minutes, adding additional flour if necessary if the dough becomes too sticky.
Cover dough with plastic wrap and allow to rest for 30 minutes or up to 2 hours.

Divide dough into 4 pieces and roll each dough out into a disk approximately 8 inches in diameter.
Divide potato filling into 4 and spread each portion out over 1/2 of each disk of dough.

Fold the bare half over top of the potato filling to make a half moon shape.

Fold each paratha in half again.

Roll parathas out into discs 8-9 inches in diameter.

Heat oil in a large flat-bottomed frying pan.
Place one paratha in the pan and cook over medium heat.
Cook first side for about 45 seconds, then flip paratha and cook second side for 1 to 2 minutes.
Flip paratha again and cook the first side for an additional 30 seconds, or until browned in patches.
Lift paratha out onto a plate lined with a paper towel or cotton cloth and cover to keep warm while you cook the remaining parathas.
Serve hot as a snack or as an accompaniment to a main meal.
These parathas are best when freshly made, but leftovers can be cooled, wrapped in plastic wrap, refrigerated for a day or two, and reheated.