Aloo Paratha (Indian Potato-Stuffed Flatbreads)

Ingredients

• 3-4 medium potatoes
• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 2 teaspoons cumin
• 1 teaspoon sea salt
• 3 tablespoons olive oil
• 1 cup water
• cayenne
• salt
• fresh ground pepper, to taste
• 1 tablespoon freshly squeezed citrus juice (, I use grapefruit, but lemon works like a charm)
• kalamata olive, chopped,to taste

Directions

1. 1

   Boil potatoes in salted water to cover, until tender.

2. 2

   While potatoes cook, mix the flours, cumin, and 1 teaspoon of salt.

3. 3

   Add 2 tablespoons of oil, then water.

4. 4

   Mix until this becomes a defined (albeit sticky) ball of dough.

5. 5

   Remove and knead until smooth, adding flour or water as necessary.

6. 6

   Cover dough with plastic wrap and set aside while preparing potatoes.

7. 7

   When potatoes are finished (tender), remove, drain and mash them with cayenne, salt, pepper, citrus juice, olives and 1 tablespoon of oil.

8. 8

   Taste and adjust seasonings as necessary.

9. 9

   On a lightly floured surface, roll dough into 12-inch long snake and cut into 12 pieces.

10. 10

    Roll each piece into about 4-inch round.

11. 11

    Spoon 1-2 tablespoon of potato mixture into round, then fold over edges to enclose completely.

12. 12

    Pinch dough closed and press down to distribute filling evenly.

13. 13

    Heat a large cast iron pan over medium-high heat for 2-3 minutes.

14. 14

    Add another tablespoon of oil to skillet, then pour out (you just want a thin film of oil on pan).

15. 15

    Cook each bread for about 3 minutes per side, until brown spots appear.

16. 16

    Repeat until all are done.

17. 17

    Serve hot or room temperature.