Recipe by Honeybeee
These are unleavened Indian Breads. When cooked with oil they are called 'parathas' and when without oil, they are referred to as 'chapathis'. Have them with any curry and taste best when eaten hot - straight from the fire and onto your plate!
Top Review by averybird
A simple recipe that comes together fast- a plus in my book. The subtle flavor of the potato was also very nice. Served them with dal, rice, and a curry of green pepper/chickpeas/potatoes. Thank you, Honeybeee.
Directions See How It's Made
- Boil potatoes, until cooked.
- Peel, mash and add (whilst still hot) to the flour and salt.
- Knead into a soft but not sticky dough without adding any water.
- Roll out chapathis into 6" diameter rounds and cook on both sides on a griddle, drizzling with a spoonful of oil.
- When golden in colour, remove from the griddle and serve immediately.