Soft, Whole Wheat Potato Flatbread (aka…No-stuff Potato Paratha)

Soft, whole wheat flat breads with cooked potato kneaded into the dough, for an all-purpose flat bread.

Say hello to my new favorite all-purpose flat bread. 

I mean, Really! 

Make them for dinner. Enjoy with a favorite curry or any Indian accompaniment. 

Stuff, roll with any of your favorite fillings. Take it to work or pack in school lunch boxes. 

Potato makes them very soft and pliable,  even at room temperature. 

(I served these flatbreads with Keema-Matar inspired cauliflower for last night’s dinner) 





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Skill level – Intermediate

Soft, Whole Wheat Potato Flatbread (aka…No-stuff Potato Paratha)

Ingredients:

1 cup coarsely grated cooked potato (refer notes_1)

1 cup whole wheat flour (refer notes_2), (leveled and not packed cup)

1/2 cup all-purpose flour, (leveled and not packed cup) + 1/4 cup additional flour for dusting and rolling dough

2 tablespoons vegetable or corn oil + additional oil for cooking flat breads

 1/2 teaspoon salt 

1/4 cup + 2 tablespoons water (refer notes_3)

Preparation:

1. Into a large bowl, combine grated potato, whole wheat flour, 1/4 cup all purpose flour, 2 tablespoons oil and salt. Mix with your fingertips, until thoroughly combined. 

2. Add water and knead into a firm, but smooth dough. (The dough will soften as it rests, so please resist your temptation to add more water. However, add an additional tablespoon of water if the dough is still crumbly).

3. Cover bowl with plastic wrap or any lid and let rest for about 10-15 minutes. 

4. Cut dough into 6 equal pieces, roll each piece into balls and then roll each ball into a 7-inch circle. (Dust work surface and dough with flour to help with rolling. Roll gently and turn dough around after each roll, to ensure the dough does not stick to the work surface).

5. Heat about 2 teaspoons of oil in a non-stick skillet over medium-high heat. 

6. Place one flat bread in the pan, cook until the bottom has golden brown spots, turn over and cook until golden on other side (about 1 1/2 minutes in total).

7. Keep flatbreads stacked and wrapped in a kitchen towel. This helps in softening the breads further and absorb any excess moisture. 

8. Continue cooking remaining flatbreads, adding about 2 teaspoons of oil before placing each flat bread. 

9. Flat breads stay soft for several hours. 


Notes:

  1. The recipe works great with russet, yukon gold and yellow potatoes. Peel and cut a medium size potato into 4 pieces. Place in a saucepan filled with water, bring to a boil and continue to cook until a knife inserted into a piece goes in without any resistance. Drain potatoes from water and let cool completely. Grate cooled potato in the coarse side of your box grater and measure 1 cup for the recipe. 

  2. Any whole wheat or wheat or chappathi flour may be used. 

  3. The dough will soften as it rests. So, it is very important for the dough to be firm. So, begin by adding 1/4 cup + 1 tablespoon water and then increase by tablespoon as required. 

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14 Comments

  1. mmm. the only time i’ve ever made paratha was in elementary school, when my teacher thought it was a good idea for some of us to show the rest of our classmates how to make different kinds of bread. i ran a blueberry quick bread station, and my friend did parathas. messy (we were only 10 at that point!), but so tasty and fun (:

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