Omelette Stuffed Paratha

• Produce

  • 3 tbsp Cilantro
  • 1 Garlic clove, large
  • 3 tbsp Onions

• Refrigerated

  • 6 Eggs, small

• Baking & Spices

  • 1 cup Durum whole wheat flour
  • 1 Flour
  • 1/2 tbsp Golden flaxseed meal
  • 1 tbsp Jalapeno/cayenne pepper
  • 1 Paratha dough
  • 1/4 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 3 3/4 tsp Peanut oil

• Frozen

  • 1 Omelette

• Liquids

  • 1/2 cup Water

• Other

  • PARATHA PREPARATION AND COOKING

Found on thedeliciouscrescent.com

Description

Ingredients

• PARATHA DOUGH*
• ½ cup water
• 1 cup durum whole wheat flour (Atta)
• ¼ teaspoon salt
• ½ teaspoon peanut oil
• OMELETTE
• 6 small eggs
• 3 tablespoons finely chopped onions
• 3 tablespoons chopped cilantro
• 1 tablespoon chopped jalapeño/cayenne pepper
• 1 large garlic clove, grated
• Salt, to taste
• PARATHA PREPARATION AND COOKING
• 3 ? teaspoons peanut oil
• ½ tablespoon golden flaxseed meal
• Flour for dusting

Directions

• Whisk the eggs. Add the remaining omelette ingredients, whisk and set aside.
• Mix ½ cup water, 1 cup flour, ¼ teaspoons salt. Add ½ teaspoon oil and knead about 5 minutes into a smooth dough. Divide the dough into four portions and shape them into round balls.
• Roll a dough ball into a 4 to 5 inch round or square disc. Apply ⅓ teaspoon oil. Sprinkle some flour and ⅓ teaspoon flaxseed meal.
• From one side fold one third of the disc.
• Then from the other side fold over the previously folded layer.
• Fold one third of this rectangular layered dough from one side.
• Next, fold over from the other side to make a square shaped layered dough portion.
• Roll it out into a 6 inch square layered bread, using a little flour for dusting as needed.
• Heat a skillet at medium setting. The skillet is ready for cooking when you can feel the heat while holding your palm 3 inches above the skillet.
• Place the layered flat bread and allow it to cook for about 1 to 2 minutes. Flip it over and cook another 1 to 2 minutes until light golden brown.
• Transfer the flat bread to a wooden board and with the help of a knife carefully open up the middle layer on two sides.
• Place the flat bread back on the skillet. Quickly lift the top layer and spread ¼th of the omelette mixture and cover the layer.
• Allow it to cook for 1 to 2 minutes. The omelette mixture should start to set.
• Flip it over. Use about ¼ teaspoon of oil for each side while cooking the omelette stuffed paratha to doneness and golden brown.
• Repeat the above steps for the remaining three flat layered breads. May serve this omelette stuffed paratha with chutney, yogurt dip, pickles or ketchup.

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