This month on Taste & Create, a blog event where you choose a recipe to make from your given partner's website, I was paired up with Divya Vikram of the blog Dil Se. Though her baked bread recipes seriously tempted me, I thought I might be missing the whole experience if I didn’t trial an Indian recipe from her blog. I decided on the Aloo Paratha, or personal-sized, Indian Potato-Stuffed Flatbreads, alongside the quick and creamy Lightly Curried Cruciferous Soup from Go Dairy Free. Yes, it was still technically bread, but no oven required, bonus!
Though my ratios need to be perfected, this multi-step recipe was surprisingly simple, and it really flowed. I kneaded the no-yeast bread within a few minutes, set it aside to rest, made the potatoes (while the potatoes were boiling I put the soup on), rolled the dough out, plopped in the potato, bundled them up, flattened, pan-fried, and viola! A nice, flavorful, inexpensive, whole-grain, and dare I say, adventurous vegetarian meal. Okay, so mine aren’t quite perfection … yet. But that doesn’t take away from the taste. Though this flatbread making does take practice, you should have some tasty and doable results on the first try.