
Black Pepper Spiced Flat Bread
Indian Masala Parantha
Black Pepper Spiced Flat Bread

Ingredients
- 2 Cup Wheat Flour
- 1 & 1/2 tsp Black Pepper (crushed)
- 1 tbsp Canola Oil ( and extra 4 tbsp for shallow pan frying flat breads (Parantha))
- 1 Cup Water
- 1 & 1/2 tsp Salt
- 1 tsp Cumin Seeds
- 1 tsp Ajwain
Directions
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1. Make a soft dough by mixing together Wheat flour, all spices listed in ingredients list, salt, 1 tbsp oil and water. Dough should neither be sticky nor firm.
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2. Make round balls of dough (of size that easily fit in your palm). Using roller stick, roll ball into a small round flat circle. (Use dry wheat flour to stop sticking of dough to Roller Stick Or your hands). Press each ball with hand to make a flat small circle and then use roller pin to flatten the circle to size of small tortilla.
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3. I usually make a batch of (10-15) masala Paranthas and freeze it uncooked lined with stretch sheet between Paranthas. This flat bread is very freezer friendly.
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4. No need to thaw it before cooking. Just heat an iron or heavy bottom griddle or flat pan. Place frozen Paranthas on griddle and let it sear before you turn the side. (about 2 minutes).
Additional Notes
Just make sure that pan or griddle is hot and do not turn the Parantha until it is cooked from one side or it will tear apart.
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1 comment(s)
Sameer