Ingredients
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2 Cups Onions Finely Chopped
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1 teaspoon ground coriander
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1 Teaspoon Jalapeno Chile Finely Chopped
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1 Teaspoon Lemon Juice (or 1/2 Tsp Amchoor)
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2 cups white whole wheat flour
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1⁄2 teaspoon salt
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3 tablespoons canola oil or 3 tablespoons vegetable oil
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Directions
Prep Time: 20 m | Cook Time: 30mins | Serves: 8
Onion-Stuffed Flat Bread,“From Vegetarian Times. Pan-fried flat breads are served at breakfast in India, but the crispy treats can be used for other meals as well. 192 cal; 5g prot; 8g fat; 29g carbs; 0mg chol; 148mg sod; 3g fiber; 2g sugars.”,Great flat bread. I served it with Best Balti chicken and it was a great meal. Will try the leftovers for breakfast.
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Steps
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1
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Filling: Combine all ingredients in a bowl. |
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2
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Dough: Pulse flour and salt in food processor until combined. |
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3
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Add 1 1/4 cups water, and process 2 minutes, or until smooth. |
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4
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Cover, and let stand 10 minutes. |
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5
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Roll dough into 8 balls, then dust with flour. Roll out each ball into a 3-inch circle. |
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6
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Place 2 tablespoons filling in center of each circle. Join dough edges together, and crimp tightly. Dust with flour once more. Place crimped-side down and roll into 6-inch circles. |
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7
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Oil iron griddle or heavy skillet, and heat over medium heat. |
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8
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Cook 1 dough circle for 1 to 2 minutes, or until bottom browns and is firm. Flip, and cook 1 to 2 minutes more. |
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9
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Lightly oil top of flat bread with 1/2 teaspoon oil. Turn over, and oil second side, pressing on flat bread several times to brown evenly. Repeat with remaining dough balls and oil. |
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10
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Serve hot or at room temperature. |
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11
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12
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13
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14
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15
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