YAM AND ALOO PARATHAS BY SOBHA P. SHENAI

JUST A SMALL CHANGE IN YOUR USUAL PARATHAS CAN MAKE IT A SPECIAL ONE..! TRY THIS YAM AND ALOO PARATHAS........!

YAM AND ALOO PARATHAS

INGREDIENTS:

Filling:

1 large yam – cooked pealed, and mashed

1 tablespoon fresh parsley, chopped finely

1 clove of fresh garlic, minced

1/2 teaspoon coriander

1/2 teaspoon cinnamon (if possible, freshly grated)

1/8 teaspoon of powdered ginger

1/2 tablespoon kosher salt

1 tablespoon caraway seed

1/2 tablespoon chili powder

1/2 tablespoon cumin

1/2 tablespoon oregano

1/2 tablespoon turmeric

1 tablespoon of extra virgin olive oil (plus 1/4 cup set aside)

Dough:

3 cups of all purpose or wheat flour

1 and 3/4 cups of lukewarm water

1 and 1/2 tablespoons extra virgin olive oil

1/2 tablespoon kosher salt.

Dough – In a large bowl add the flour and salt. Mix well with fingers. Slowly add the water and olive oil to the flour, while mixing by hand. Mix dough until a rough ball is formed. On a well floured surface, roll out the dough until smooth and soft (about 5 minutes). Separate the dough into golf ball sized portions and place on a greased baking sheet. Cover with dishcloth so the dough does not dry out.

Filling – In a small sauté pan heat the 1 tablespoon of oil over medium-low. Add the caraway seeds and garlic. Cook for 30 seconds to release the flavors. Add the remaining spices and the mashed yams. Cook for 1-2 minutes until the spices are aromatic. Remove from pan and set aside to cool. Once ooled, add the fresh parsley and mix well.

To make the flatbread, roll out a piece of dough into a 4-5 inch circle (1/4 inch thick). Place 1 tablespoon of the yam mixture into the center of the dough. Fold up the sides of the dough, covering the yam mixture. Use the palm of your hand to press down the dough. Use the rolling pin to gently roll out the flatbread again to a 4-5 inch circle (1/4 inch thick). Its okay if the dough tears. Continue this process with all of the dough and mixture. Place flatbread back on the baking sheet and cover with a dishcloth.

Heat the cast iron pan over medium-high heat. The pan is ready when a drop of water sizzles in the pan. Add a tiny bit of the reserved 1/4 cup extra virgin olive oil to the pan. Place a flatbread in the pan and cook until the bottom is golden brown. Flip the flatbread and continue to cook the other side until golden brown. If the flatbread starts to puff, press it down with the spatula. Once both sides are golden brown, remove from pan and place on the wire cooling rack. Immediatly season with a pinch of kosher salt. Repeat until all the flatbread is cooked.Serve hot topped with butter.