Pan Fried Whole Wheat Savory Bread
Yield
8 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
whole-wheat flour
|
|
| ½ | cup |
bran
|
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | teaspoon |
ginger
minced |
|
| 1 | teaspoon |
green chili peppers
seeded, minced |
|
| ¼ | cup |
cilantro
minced |
|
| ¼ | teaspoon |
salt
optional |
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | teaspoon |
cumin
ground |
|
| 6 | teaspoons |
canola oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
whole-wheat flour
|
|
| 118 | ml |
bran
|
|
| 5 | ml |
garlic
minced |
|
| 5 | ml |
ginger
minced |
|
| 5 | ml |
green chili peppers
seeded, minced |
|
| 59 | ml |
cilantro
minced |
|
| 1.3 | ml |
salt
optional |
|
| 1.3 | ml |
turmeric
|
|
| 5 | ml |
cumin
ground |
|
| 3E+1 | ml |
canola oil
|
|
Directions
Preheat a griddle.
In a large bowl, mix flour, oat bran, garlic, ginger, green chili, cilantro, salt, turmeric, and cumin.
Make a well in the center, add 2 teaspoons oil and make a crumbly mixture with fingertips.
Gradually add water (a shade under ¾ cup) and make a pliable dough; knead until smooth.
Divide dough into 8 equal portions and shape into balls. Flatten slightly and roll out into 5-inch (13 cm) flat rounds, lightly dusting with flour as necessary.
Cook each round on the preheated griddle, top side first for 15 seconds. Turn over and cook for about 45 seconds. Place on a plate and smear each side with ¼ teaspoon of oil.
Cook remaining rounds as above and stack on the plate. Keep covered until ready to "fry".
Heat a nonstick skillet and "dry fry" the rounds, one at a time, for 20 to 30 seconds on each side. Stack the Paratha on a plate and cover until ready to serve.
Serve with pickles, chutneys and raita of your choice and/or a cup of hot tea or nonfat milk. Makes 8 Paratha.
