Onion-Stuffed Flat Bread

From Vegetarian Times. Pan-fried flat breads are served at breakfast in India, but the crispy treats can be used for other meals as well. 192 cal; 5g prot; 8g fat; 29g carbs; 0mg chol; 148mg sod; 3g fiber; 2g sugars.

• Ready In: 30 mins
• Serves: 8
• Yields: 8 slices

Ingredients

• Filling

• 2  cups onions, finely chopped
• 1  teaspoon ground coriander
• 1  teaspoon jalapeno chile, finely chopped
• 1  teaspoon lemon juice (or 1/2 tsp amchoor)

• Dough

• 2  cups white whole wheat flour
• 1⁄2 teaspoon salt
• 3  tablespoons canola oil or 3  tablespoons  vegetable oil

Directions

1. Filling: Combine all ingredients in a bowl.
2. Dough: Pulse flour and salt in food processor until combined.
3. Add 1 1/4 cups water, and process 2 minutes, or until smooth.
4. Cover, and let stand 10 minutes.
5. Roll dough into 8 balls, then dust with flour. Roll out each ball into a 3-inch circle.
6. Place 2 tablespoons filling in center of each circle. Join dough edges together, and crimp tightly. Dust with flour once more. Place crimped-side down and roll into 6-inch circles.
7. Oil iron griddle or heavy skillet, and heat over medium heat.
8. Cook 1 dough circle for 1 to 2 minutes, or until bottom browns and is firm. Flip, and cook 1 to 2 minutes more.
9. Lightly oil top of flat bread with 1/2 teaspoon oil. Turn over, and oil second side, pressing on flat bread several times to brown evenly. Repeat with remaining dough balls and oil.
10. Serve hot or at room temperature.