Aloo Paratha (Potato and Pea Stuffed Flatbread)

I saw this recipe a few weeks ago on Simply Life's blog and it jumped out at me! I have never eaten or made anything like this, but it sounded great! It has been bookmarked since and I bought a few things last grocery trip to be able to make it.

With my most recent semester ending this past weekend, it feels like things have finally slowed down around here. It was the perfect time to jump back in the kitchen and cover myself in flour!

Our recipes differ slightly, so please compare our two to use the ingredients/techniques you prefer.

2 3/4 cups whole wheat flour
1 cup all purpose flour
2 1/4 tsp (or 1 pkg) yeast
1/2 Tbsp salt, 1/2 tsp salt
2 cups lukewarm water
1 small can cooked, peeled potatoes
1 1/2 Tbsp ghee, gently melted
1 1/2 Tbsp neutral flavored oil (I used olive oil)
1/4 tsp paprika, additional for top
1/2 cup frozen peas, thawed
salt and pepper, to taste

Whisk together the flours, yeast, and 1/2 Tbsp salt in a large bowl. Add the water and mix with a wooden spoon until everything comes together. Cover with a damp cloth and let rest at room temperature for an hour or two. (At this point the dough can be refrigerated up to 14 days for later use.)

Dust dough with flour and turn out onto a greased baking sheet, pressing into desired shape. Loosely cover the dough again and let rest an additional 40 minutes.

Meanwhile prepare the filling by combining the potatoes, salt, oil, paprika, and salt and pepper in a bowl. Gently melt the ghee, which is a clarified butter (I found in my ethnic aisle). I popped mine in the microwave in a small bowl for 10 seconds at a time. Add to the bowl and using the back of a fork, mash everything together, leaving a little texture. Gently fold in the peas, taking care not to mash them.

Pre-heat the oven to 450°. Flatten the dough to the edges of the baking sheet to form a large rectangle. Cover half of the rectangle with the filling, leaving a 1/2" border. Wet the border with water and fold over the dough. (I used the foil to help fold over the dough easily.) Seal the border by pinching closed with your fingers.

Lightly brush the top with the ghee and sprinkle with paprika and salt. Cut three slits in the top with a serrated knife.

Bake about 25 minutes until golden brown.

Allow to cool slightly, slice, and enjoy!

This was so delicious! While the ghee smelled strong, almost like Parmesan cheese, it tasted silky smooth and buttery. The bread was hearty and bold, while the filling was muted and delicious. Johnny and I both really enjoyed this one!

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