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☉ potatoes 450 g
☉ all purpose flour 350 g + for dusting
☉ salt 2 teaspoons
☉ olive oil 5 tbsp + extra
☉ scallions 2 pcs
☉ garlic 3 cloves
☉ chili pepper 1 pc
☉ cumin1 teaspoon
☉ turmeric 1 teaspoon
☉ paprika 1 teaspoon
☉ smoked cheese 120 g
☉ black pepper
🍽 6 pcs ⏱ 90 MIN
● Boil the potatoes in their skins for 15-20 minutes or more until they are soft. Transfer into ice cold water. After cooling, peel and grate or mash the potatoes.
● In a pan with 3 tablespoons of oil, fry the chopped onions, chili and garlic. After 5 mins, add a teaspoon of cumin, turmeric, salt, paprika and a pinch of black pepper. Stir for another minute. Finally, add the grated potatoes to the pan, roast briefly and let it chill. After cooling add grated smoked cheese to the filling.
● Sift the flour and add a teaspoon of salt, 2 tbsp of olive oil and combine by hand. Gradually add 180-200 ml of lukewarm water. Manually work the flexible and non-sticky dough and then cover and let rest at room temperature for at least half an hour.
● Divide the dough into 6 equal parts. Roll each into a circle with a diameter of about 20 cm. Place 1/6 of the cooled filling in the middle of each circle, spread evenly and then wrap the bread. Move the edges towards the center, press a bit and then roll again into flatbreads (diameter of 20 cm).
● Heat the metal pan to a high temperature (or use a toasting plate). Gradually continue to roast the flatbreads dry at a medium intensity of about 2-3 minutes on each side, or until they get a visibly toasted darker spots. After baking, rub with olive oil on both sides.
NOTES: The stuffed flatbreads are aromatic and rich thanks to their strong spices, serve not only as a hearty side dish but also as a main course. Paratha goes well with other exotic dishes such as creamy curry. It tastes best fresh and warm but also cold.