This unyeasted flatbread was made using a recipe from "An Invitation to Indian Cooking" by Madhur Jaffrey. (I am a bad BBBabe; I was supposed to use the BBB recipe that was based on one by Mark Bittman - I did follow some of the instructions in his recipe though....)
The filling is potato curry with dried peppers, mustard, cumin and nigella seeds as well as fresh red chiles (firey hot) from our garden.
Roll the disc out to about 5 inches in diameter. Don't worry if the edges are uneven. Spoon some of the potato curry into the center of the disc.
Fold in the edges over top to enclose the potatoes entirely. Gently flatten it with the palm of your hand. Now, turn the filled disc over so that the thick part of dough is on the bottom. Roll it out to about 1/8 inch thick. Don't worry if a little potato escapes.
We use our tava (carbon steel) to cook the paratha. But I suspect a cast-iron frying pan would work as well. We found that it was best to have the heat at medium high - just a little hotter than for making pancakes - 4.5 on our stove. (The tava is also ideal for making crepes, tortillas and chapatis.)
Put some salted butter on the hot tava. When it is sizzling and has the tiniest hint of golden brown, put the rolled paratha into the pan. Turn it when it is golden brown on the bottom (about 4 minutes). Add a little more butter to the pan and continue cooking until the second side is golden brown (another 4 minutes or so).
We served the hot aloo paratha with dahl. Sadly, we didn't have any coriander leaf on hand. We used mint as a garnish. (Surprisingly, the mint wasn't as refreshing as expected. It looked pretty though!) Lunch was fabulous.
1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain