Recipe: Spicy Indian Bread (Parathas) - using onion, ginger and chile pepper

SPICY INDIAN BREAD (PARATHAS)
"Try this bread on its own one evening, with a side of yogurt you have a complete meal."

2 cups / 500 mL whole wheat flour
2 cups / 500 mL all purpose flour
Salt to taste
1 onion, finely chopped*
1-inch / 2.5-cm piece peeled ginger, finely grated
1 green chile, finely chopped
3 tablespoons / 45 mL oil
1 1/2 cups / 375 mL (approx) hot water

Sieve the whole wheat flour, all-purpose flour, and salt into a bowl. Stir in the onion, ginger, and green chile. Stir in 1 tablespoon / 15 mL of the oil. Add the water while kneading into a dough. Knead until the dough is smooth, about 10 minutes. Cover the dough with plastic wrap and set aside for 30 minutes.

Divide the dough into 12 portions. Roll each into a ball. On a lightly floured surface, roll each ball into a thin circle about 10 inches / 25 cm in diameter. Brush a little oil over each round.

Heat a medium skillet over medium-high heat. When it is hot, place a round of dough in it and dry roast until brown speaks appear on the underside. Turn the bread. Brush a little oil over the surface and drizzle a little oil around the bread. Cook until both sides are golden brown.
Drain the paratha on paper towels. Repeat with the remaining dough.

Serve immediately, or wrap in foil and reheat in a 300 degrees F / 150 C oven until warmed through.

This bread freezes well.

*Make sure you finely chop the onion, or the pieces will break away from the bread.

VARIATIONS:
Add dried fenugreek or finely chopped cooked spinach along with the onions.

Makes 12
Used by permission to Recipelink.com from Callawind Publications Inc
Recipe from: The Spice is Right by Monica Bhide