I’m back to the flat breads again. I’m actually making two today, starting with an Italian flatbread that needs to age a bit. It’s rising at room temperature right now, but will soon go into the refrigerator for a couple days, if not more, developing flavor with each passing hour. The Indian bread I just completed and hastily consumed…well, not ALL of it, but I could have very easily! It was really good!! I’ve read about it before, but always a bit intimidated with stuffing the dough and then expecting to roll it out, with the stuffing remaining in the the middle. But…it worked perfectly! Do not be deterred. The filling is richly flavored with garlic and spices. I imagine you could use all sorts of fillings. It’s a wonderful vegetarian food, with legumes and wheat combined in one, to make a complete protein. I’ve sequestered a couple away in a zip bag to take to work tomorrow. The perfect moveable feast. I ate mine plain, but would be even better with a little chutney.
The dal filling would be perfect for an older baby…already pureed. Hold back on the salt till after you take out your baby’s portion.
Kids would love the stuffed bread. You could even experiment with some of their favorite fillings. Broccoli and cheese?
Dal Stuffed Puri
Dough
1 cup all-purpose flour
1 cup whole wheat flour
1/2 tablespoons baking powder
1/2 teaspoon salt
1 tablespoon ghee
3/4 cup warm water
2 tablespoons ghee for basting
In a large bowl combine the flours, baking powder, salt and 1 tablespoon ghee, Mix well to distribute the ghee. Add the warm water and mix into a soft but not sticky dough., using more or less water, as needed.. Knead until smooth. Cover and let rest while making the filling.
Filling
1/2 cup toor dal, (golden)
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon saffron
1/4 teaspoon turmeric
1/4 teaspoon salt
1 cup water
In a small pot combine the dal, garlic, cumin, saffron , curry powder, salt, and water. Bring to a boil. Reduce the heat and simmer until tender, about 20 minutes. If there is any liquid remaining, drain, and puree in a food processor. Divide into 4 portions and form balls. Divide dough into 4 equal portions. Flatten into a 4-inch round in your hand. Add a ball of filling in the center and wrap the dough around to seal. Flatten and set aside while completing the rest. Roll out filled dough gently to an 8-10-inch round. Heat a griddle. Spoon on 1 teaspoon ghee and then one of the breads, basting with an additional teaspoon of ghee, until golden on both sides and puffed.
Makes 4
