Paneer Stuffed Flatbread
There is a rhythm we bloggers are supposed to follow… we need to cook regularly, shoot regularly and post regularly. There is no rocket science here, if we do this we will eventually make a place in this gigantic blogosphere for ourselves. Now let’s talk about me, I cook… everyday! At least 2-3 times per day, I shoot pretty regularly and then comes the bump… I post not so regularly. Why because I get the “Me Syndrome”; I get too critic with my own work, I try too hard not to scrutinize my work, not to get too harsh on myself and not to think too much whether to post or not. And most of the time I end up not posting! I know I need to stop doing this but it is something that keep on happening and I hate it.
So today I promise myself to stop being too judgmental about my work, I promise to stop trying to find flaws and enjoy and learn every day and keep moving on! And I promise to start posting the many recipes that are sitting on my desktop without worrying too much about the backgrounds and compositions of the shots!
So let’s begin with today’s recipe; Paneer Stuffed Flatbread aka Paneer Parath. This is one of the most loved flatbread from India, wonderfully flavored with spices and herbs delicate paneer (cheese) is stuffed in flatbread dough, then rolled into small disk and lightly fried to perfection.
As always there are many variation of recipes to be found, every household adds their special touch when they make these. This recipe is how I like to make them. Easy and delicious with most of the ingredients that can be easily found in your kitchen.
Enjoy these with some yogurt dip, chutney or some good old ketchup. I hope you all will give this recipe a try and enjoy these!
- 14 oz. paneer, break into coarse crumbs with help of fork or using your fingers
- 1 jalapeno, finely chopped (deseed if less heat is preferred)
- 1 tablespoon ginger, finely minced
- 2-3 tablespoon cilantro, finely chopped
- ½ teaspoon cumin powder
- ½ teaspoon red chili powder
- ¼ teaspoon black pepper powder
- Salt as per taste
- 1 ½ cup whole wheat flour
- ½ cup all-purpose flour
- (If you want you can use 2 cups of whole-wheat flour and completely omit all-purpose flower)
- 1 cup water, lukewarm (little more/less as needed)
- ¼ teaspoon salt
- 1 tablespoon oil
- Oil for frying the bread
Prepare the dough
- In a large bowl sieve the flour/flours, add salt to it and mix well. Add oil and about ¾ cup of water and start mixing the dough, stir lightly with fingers in a circular motion till the flour start to gather. If the dough feels very dry and hard/firm to touch add little more water, a tablespoon at a time or add 1-2 tablespoons of more flour if the dough looks too sticky.
- Knead the flour until you have soft and pliable dough that does not stick to your fingers. You can put little oil on your hand while kneading the dough to help with kneading. Cover with plastic wrap and let the dough rest for minimum 1 hour at room temperature. If keeping for longer period store the dough in refrigerator and make sure to bring it back to room temperature before using it.
Prepare the filling
- Mix all the filling ingredient in a bowl till everything looks well combined. Keep aside.
Making the bread
- When ready to make the bread, heat a griddle over medium-high heat.
- Divide the dough into 8-10 equal-sized balls and start working with each ball at a time.
- Take some dry flour in a plate to help with rolling out the dough. Place a ball of dough in the dry flour and gently flatten it with the help of finger.
- Transfer the ball to a clean, smooth and flat surface and start rolling with the help of a rolling pin into approx. 4-5 inch circle of uniform thickness (while rolling if the dough sticks to the surface or rolling pin, dust it and the surface lightly with the dry flour.
- Now put 2-3 tablespoons of the filling in the center of the rolled out dough and gather the edges of the dough disc and bring them up, pleating them over the filling making a parcel. Pinch out the excess dough on the top to ensure the parcel is tightly closed.
- Place the filled parcel in the dry flour and gently flatten it with fingers. Once again place the flatten disc on the rolling surface and roll it into a 6-7 inch disc with equal thickness. Make sure to do this step gently so the filling does not come out.
- Place the rolled out bread on the heated griddle and cook on medium heat till little brown spots starts appearing on the side touching the griddle 1-1 ½ minutes. Flip the bread and cook till the other side also get the spots.
- Finally drizzle little oil on the griddle along the side of the bread and fry for few more seconds on each side until the dough is completely cooked and gets a lightly browned.
- Serve hot with a choice of dip, pickle or chutney.