Flatbread Recipes Archives - I camp in my kitchen

Beets Paratha | How to make Beetroot Paratha | Vegan Breakfast

Priya_Srinivasan — Sun, 04 May 2025 18:37:35 +0000

Beets paratha, a colorful flatbread made with beetroot and whole wheat flour. Serve this delicious paratha with a curry of your choice for a complete meal.

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Cheddar Cheese Paratha

Priya_Srinivasan — Tue, 03 Feb 2015 09:29:00 +0000

We are starting yet another month of Blogging Marathon. Next month it is going to be 50th edition, 4 years on and we are going strong every month. I m happy to be one of the few members who started BM with +Srivalli Jetti from Month 1. It is been a good journey so far, we have so many different themes every month. Valli though the deciding person on the themes, but she involves us also a lot, asking us to think challenging themes, giving us a month-long time to be well organized with our BM posts. Apart from just posting recipes and commenting, we have a good discussion on various topics every month. So, a lot of learning has happened in this 4 long years!! So, if you are interested to be a part of it, then valli has just announced BM#50 themes, check it out and sign up immediately. Yes, the seats are limited!!! 🙂

Coming to this week's theme: i chose Say Cheese!! I will be posting some cheese recipes in the coming days. My pantry always has a stock of 2 or 3 cheese. We love Cream cheese, cheddar cheese slices, mozarella, paneer, Mascarpone, Curd cheese/Labneh, i even posted a spiced labneh few days back. I had quite a few recipes to post and so was in a dilemma which one to post first. Then decided to do the cheese paratha, which is a simple recipe and can be quickly made if you have the ingredients ready at hand.

Ingredients

For the dough

2 Cups of Whole Wheat Atta (I use Al Baker, Chakki fresh Atta)

1 Cup of warm water

2 tablespoon of oil (butter/ghee can also be used)

Salt to taste ( i don't add salt to chapathi dough)

For making Cheese Paratha

Ingredients

Cheddar cheese slices

Pepper powder/chili powder(optional)

Method

For Dough

I used my food processor for making the dough. You can hand knead it too. I make dough in bulk and store in an air-tight container in the refrigerator and use as i need.
Take flour, oil and salt(if using) in the processor bowl. Pulse it twice to mix evenly. Now slowly add water and start kneading the dough. Knead for about 2-3 minutes to get soft dough.
Transfer the dough to another container and keep it covered until use.

For the Cheese Roti/Paratha

Divide the dough into balls. The number depends on how big you roll your roti's. I divide the dough into 8-10 balls.

Dust the rolling surface and the dough ball with flour and start rolling out the dough into a circle. Place a cheese slice in the centre of the circle and close it like an envelope covering the cheese slice from all 4 sides.

Now again, dust it with little flour and roll it into a square/rectangle. Do not press hard or thin, otherwise the dough might tear and cheese might ooze and stick to the rolling surface. Prepare as much as roti's as you want.

Heat a tava/flat pan, place the rolled roti on the hot pan and cook on both sides until brown.Roti's should normally cooked at a high flame, flipping both sides quickly. Once you flip both the sides once, the roti will puff up well. Remove the puffy roti, add a dollop of butter on top and serve it immediately. I served it with Potato Dal

Sending this to Kids Delight - Say Cheese, happening @ +Padmajha PJ's space, an event by +Srivalli Jetti . And also to Breakfast event, happening @ +srivalli jetti's space.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

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Romanian Placinta- Flatbread stuffed with potatoes

Priya_Srinivasan — Sun, 21 Sep 2014 08:52:00 +0000

We are visiting Romania for R. It cuisine, has been greatly influenced by Ottoman cuisine, while it also includes influences from the cuisines of other neighbours, such as Germans, Serbs, Bulgarians and Hungarians.
Today we are tasting Placinta is a traditional romanian pastry resembling a thin, small round or square-shaped cake, usually filled with a soft cheese, apples or potatoes.
This quite resembles our hungarian krumplis langos. Though the later is a yeast bread and can be served with variety of toppings. But texture-wise, i felt both are same.

Source : here

Ingredients

1 Cup All purpose flour

½ Cup Buttermilk

¼ Cup water

¼ teaspoon baking soda

1 teaspoon salt

Filling

1 Large Potato

Method

Prepare the filling

Peel and chop the potatoes, Cook them until soft. Once done, drain the excess water. Mash them well and keep aside until use.

Preparing the dough

Take flour, salt and baking soda in a large bowl. Whisk well to combine. Mix buttermilk and water together.
Now slowly add the liquid to the flour mix and start kneading. The dough will be pretty messy and all gooey to start with.
Do not add liquid all at once. You might need a little less. Once the dough is formed. Take it to a flat kneading surface, i used my kitchen counter for this. The dough will be all sticky to touch, but will not stick to the vessel. So dust the surface with generous flour and work on the dough.

Knead the dough for a minute and keep aside until use. Let the dough rest for 30 minutes.
Flour the work surface generously, divide the dough into 5 portions. Take a portion of dough and roll it out into a circle of 5 - 6 inches.
Keep 1 -2 tablespoon of stuffing in the center of the rolled dough. bring the edges together and close and roll it again to form a circle or somewhat circle. Do not roll out thin, the stuffing might pop out.

Heat a tava, place the stuffed placinta on the hot pan, drizzle a generous tablespoon of oil around and cook for a minute or until the sides are brown. Flip and cook the other side until brown.
Serve Hot with generous serving of cream cheese.

Sending this to Come, join us for breakfast, happening @ +Srivalli Jetti's space.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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Omani Maldouf - Dates Flatbread

Priya_Srinivasan — Wed, 19 Dec 2018 13:16:00 +0000

The next capital city i chose to cook is Muscat, capital of Oman. While looking for what to cook, i came across a newspaper article of omani breads. I chose to cook the soft and flaky omani flatbread Maldouf. The dough is kneaded with dates puree and eggs, the bread is then brushed with fat and cooked to get those deliciously soft and flaky layers.

The original recipe contains eggs, which i have replaced with milk, and i have used whole wheat flour, do not worry, the dough stretches beautifully to thin layer. The bread pairs up pretty well with a spicy side. I paired it with a simple cabbage curry, spiced yogurt and pickle for my kiddos dinner. I was worried whether they would like it, but to my surprise the elder loved the combination. Though the bread is kneaded with dates puree, it offers only a mild sweetness to it, so when paired with a spicy side, it turns out to be a delicious combo.

Ingredients

1 cup Whole Wheat flour

7 nos dates, i have used the soft iranian dates

¼ cup of milk

salt a pinch

Extra wheat flour for dusting

4 tablespoon of melted ghee

Method

Take wheat flour in a wide bowl, add salt and mix. Pit the dates and blend it smooth with milk. I used by hand blender for this.
Add this smooth dates- milk to the wheat flour and knead it to soft dough, you might have add a tablespoon of dough towards the end, if you feel very sticky.
Once you get a smooth dough, add a tablespoon of ghee and knead well again. Let this rest atleast an hour, before you start making the bread. I made the dough in the afternoon and left it to rest until evening, when i made this for dinner.

Heat a tava for cooking the bread, let the flame be simmer. Divide the dough into 4 portios.

Roll one portion into a thin rectangle, brush with ghee all over. fold the rectangle into a envelope and dust with flour and roll it to a rectangle again.

I did this step twice, once you have rolled, cook the bread on the hot tava, flip and cook both sides until brown spot appear, take the bread off the stove, brush with some ghee.

Repeat the same with rest of the dough portions. Keep it covered with a kitchen towel until you serve.

Serve it with some warm spicy curry to compliment the sweetness of the bread. I served with some cabbage dry curry, pickle and spiced yogurt for dinner.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Spring Onions & Paneer Paratha

Priya_Srinivasan — Mon, 17 Jan 2011 14:04:00 +0000

Spring Onions & Paneer Parathas, a Flavorful Dinner Menu. Had a bunch of Spring Onions lying in my fridge for almost a week!!! Thought of making some good use of it!!!! Enjoyed this with Mango Pickle and Plain Yoghurt.

Check out my other Marathon Buddies Srivalli, Priya Suresh, Jay, Monika, Reva, PJ, Azeema , Ayeesha ,Veena , Soumya and Gayathri

Ingredients

3 cups Wheat Flour

1 cup Chopped Spring Onions

½ Cup Crumbled Paneer

2 teaspoon Red Chilli Powder

Salt to taste

1 tablespoon of oil

Method

In Large Bowl take all the Ingredients and add enough water and make soft Chapathi Dough. Divide the dough and Roll them out as Disc, a bit thick than the normal Chapathi. Heat a Tava/Griddle, Cook the parathas on both sides. Smear some Ghee/Butter on top and Serve Hot with Pickle or any Raita.

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Carrot Masala Roti/Poori

Priya_Srinivasan — Tue, 09 Nov 2010 00:01:00 +0000

I hope all my readers had a wonderful Diwali!!! It was OK for us. My son wasnt well on that day, winter is slowly setting a here, so everybody is coughing @ home!!! Diwali Evening was Damakedhar!!!! Went out and met two of my College Buddies, had a great time. Coming to the recipe, my kiddo loves poori!! that too especially for his lunch box, he wants only poori!!!! So, thought of mixing some veggies to his favourite poori, which makes mummy happy!!!! 🙂

Ingredients
1 large Carrot, Shredded
1 tablespoon Kasuri Methi/Dried Fenugreek Leaves
1 teaspoon red chilli powder
½ teaspoon turmeric powder
Hing a pinch.

For the dough
2 cups Wheat flour
Salt to taste
Water to make the dough

Method

Mix all the above given ingredients and make a soft chapathi dough. Keep the dough covered and let it rest for 30 minutes. Make small balls of the dough and roll it out as roti/chapathi. Cook both sides on a Hot Tava.

If you are making poori, Roll the dough as small discs, and deep fry them in oil. I made both poori and chapathi. For poori's, i used a cookie cutter to make some shapes for kid's lunch box.

Enjoy with any Side Dish!!!! I made some Coriander-Cucumber Raita. to match the masala roti's!!!!

Sending this to CMT-Roti-Bhakhri-Poli-Thepla-Puri-Rotla event happening @ Torview, and event by Jagruti of Joy of Cooking

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Peanut masala paratha

Priya_Srinivasan — Tue, 10 Mar 2020 09:50:00 +0000

Peanut masala paratha, a spicy flatbread stuffed with ground peanut masala.

Paratha, a flatbread stuffed with stuffing of your choice, some stuff it with veggies , some with meat. This peanut masala paratha, has roasted peanuts ground with simple spices to make it zingy.

When i made them today for our lunch, my elder one tasted them and asked whether i can pack this for his breakfast tomorrow and my lil one just enjoyed it with a cup of plain yogurt.

What is in the recipe

The recipe has basic roti dough made with whole wheat flour. I normally use water to make the dough, you can also use half milk/yogurt to make the dough.

The peanut masala has roasted peanuts, coriander seeds, flax seeds, chilies and tamarind. The tamarind gives a zingy taste, don't miss it. Flax seeds are optional, but adds extra fiber so the dish. If you dont have flax seeds you can use sesame seeds.

The Masala can be made ahead and stored in the fridge for a week. They can also be used to make a quick mixed rice.

Peanut masala paratha

Paratha stuffed with masala made of roasted peanuts, coriander, red chilies and tamarind

Course Breakfast, Main Course

Cuisine Indian

Keyword How to make paratha, Masala paratha, Paratha, Peanut paratha, Stuffed paratha

Prep Time 15

Cook Time 30

Servings

Calories

Equipment

Rolling pin for rolling parathas
Tava for cooking paratha
Mixie/spice grinder for grinding the peanut masala

Ingredients

For the Dough (Makes 12 parathas)

4 cups Whole Wheat Flour
1 cup water
1 cup milk can be substituted with water or yogurt
2 tablespoon oil
½ teaspoon salt or to taste( i usually dont add salt to my flatbread dough)

For the Stuffing (for about 14 paratha's)

1 cup groundnuts /peanuts
¼ cup gram dal chana dal
¼ cup coriander seeds
1 teaspoon flax seed /white sesame seeds
10 nos red chilies i used round variety
a small lemon-sized tamarind
salt to taste

Instructions

For the filling

Dry roast each of the ingredients separately, except tamarind. While roasting, roast flaxseed finally. Switch off the flame, and add the flaxseed to the hot pan. The residual heat will pop the flaxseed, try to keep it covered with a flat plate.
Let it cool completely. Take it in a mixer, and grind it to a coarse mix. Not too coarse, but neither too fine. Keep aside, until use.

For the dough

Take flour in a wide bowl, i normally do not add salt to chapathi/paratha dough. If you add, add to the flour and whisk well to mix.
Slowly add milk and water and make a soft dough. While finishing add oil and knead into the dough.
Let the dough rest 30 minutes before proceeding to roll them out to make paratha's or plain roti's

For making the Paratha.

Divide the dough into 12 portions. Roll each dough into a thick circle of 4-5 inches in diameter.
Place 2-3 tablespoon of filling in the middle of the rolled dough. Bring the edges together and seal the dough in the center.
Now dust the dough ball with flour and start rolling into a disc again. I rolled into a disc of about 6-7 inches in diameter.
Heat a non-stick pan, cook the rolled out paratha on both the sides till golden brown. Serve it hot with sides of your choice.
I served it with plain yogurt mixed with black salt and some plain dal.

if you are looking for another interesting paratha recipe, try this cheese paratha, i bet kids would go gaga over it. This Masala poli is another spicy and zesty flabread stuffed with spicy potato masala. Check more flatbread recipes here

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Methi Poori with Aloo Hariyali and Boondi Raita

Priya_Srinivasan — Thu, 12 May 2016 07:08:00 +0000

Poori, a favorite of many kids and adults together. I get a fluffy poori all the time, it is served straight from the hot pan to the plate with potato curry, and the excitement in their eyes to see puffed hot hot poori, is ultimate. But when i decided to click them for the blog post, you won't believe, only one poori out of the 12, puffed up! Exam fear or photo fear! Anyways i was not ready to give up, so clicked with one puffed poori, I will try to update the photos later sometime, when the poori's are not camera-shy! 😉

Now off to the post. Poori and potato is our weekend favorite. I sometimes make it during weekday too, the days i don't have the mood to cook elaborate, i make them poori. Both my kiddos love poori, only trouble with younger one is he doesn't like anything in his poori, like this one has dried fenugreek leaves, he ate through every green dot in his poori, like an obstacle course. He loved the boondi raita more than the potatoes, boondi is his favorite, he ate more raita than the poori! 🙂
This combo goes to Kids delight - Brunch ideas, hosted by me, an event by +Srivalli Jetti

Ingredients
2 cups of Chapathi Atta
1 cup of warm water to knead the dough
2 heaped tablespoon of dried fenugreek leaves/kasuri methi
½ teaspoon tumeric powder
a pinch of hing
1 tablespoon oil
1 teaspoon salt

Method

Take the flour in a wide bowl, add dried fenugreek leaves/kasuri methi, turmeric powder, salt, hing and mix well.
Add water and knead a soft dough, after adding water, add the oil and knead few times to get soft, smooth dough. Let the dough rest for 15 minute for the flavors to mingle well.
Now to make poori, Divide the dough into little lesser than ping-pong ball size. Dust your work area with little flour, i normally roll it on the kitchen counter.

Roll the dough balls into circles. It should neither be thick nor thin. Heat oil in a friying pan, when it is hot enough, deep fry each disc of dough into a fluffy poori and serve warm with aloo hariyali and boondi raita.

Notes

To get a fluffy poori, take care not to roll too thin or too thick. When the poori is in hot oil, slightly press one side of it with the ladle, it will puff up well.
Do not press too hard, it might tear and all the air escapes, causing it to deflate.
I know it is an art to get a fluffy, soft poori and my pictures don't do justice. Will definitely update the post later with a pillowy poori!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64

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Southekayi Rotti/Cucumber Roti

Priya_Srinivasan — Wed, 24 Jun 2015 12:37:00 +0000

The Last week of BM, i took paired blogger series as my theme and i m paired with Suma of Veggie Platter. Suma, a blogger buddy,who has been in BM group for so long, probably from the day it started and best known for her clean and crisp food clicks and her lip-smacking dishes. Her amazing bakes this marathon, stunned us all. She gave a totally different theme, naming each day of the week with a fun adjective and baked something different for every day. Not many of us, can think of a theme like that.
First i planned to bake from her baking collection, but then decided to look into her traditional dishes and selected 3 from them and made it for this marathon. Selecting 3 from her blog, was a bit tough, i shortlisted 10 and then skimmed it to 3 from there.

The first recipe is an easy breakfast recipe, cucumber roti/Southekayi rotti. I first made it for dinner and paired it with Aviyal and also as breakfast for another day. The breakfast i paired it with tomato chutney and felt it, as a better combo than aviyal. This roti needs a spicy and a saucy side, so you can also pair it with pickle or any spicy yogurt dip.

My Elder one liked this rotti, though it was a bit spicy for him ,he panted a little, drank water, but came back again for second helping, maybe his taste buds are changing now. But it was way too spicy for the younger one, he just took one bite and left it saying "kaaram amma". So, if serving for kids, try to decrease the chilies and add peppercorns and increase the amount of coconut to one or two tbsp.

Source : Veggie Platter
Ingredients (12-14)
2 Cups Rice flour
2 nos lebanese cucumber
4 nos green chilies or 5 nos green chilie (avoid peppercorn powder if using 5)
1 cup freshly grated coconut
¼ cup chopped coriander leaves
salt to taste (1 tsp)
1 tablespoon freshly ground peppercorns
oil for cooking the roti's

Method

In a small mixer, take coconut, green chilies, coriander together, add one or two tablespoon water and grid to a fine paste. Wash and peel the cucumber. In a large bowl, take rice flour, add salt and shred the cucumber directly into the rice flour bowl.

Add the ground coconut-chili paste to this and start kneading a soft dough. No need to add any water, moisture for the cucumber and the ground paste will take care of it. Little trivia about cucumber, do you know it is a fruit??? raising eye-brows, yes me too knew it only a few minutes before!! 🙂
Once kneaded, divide the dough into a little larger than ping-pong ball, but less than that of a tennis ball size. Place a cast iron tava on the stove, let it get heated in a simmer flame, you got to maintain the same heat to get a evenly cooked and nicely browned rotti.

Use a plastic cover to pat/shape the rotti or you can pat the rotti directly on to the hot tava. I use my sandwich bag for the same. Take a dough ball and pat it to 4-5 inches round flat rotti, make a small hole in the center.

Take the plastic cover in your hand and remove the rotti on your other and transfer it to the hot tava, drizzle ½ teaspoon of oil around the edges, cover and cook one side for a minute, the edges will turn brown, flip and cook the other side, drizzle oil again. Transfer it to another plate. Serve it along with a saucy chutney. I served it with Tomato chutney.

Since it take a longer time to cook, it is better to keep the next rotti patted ready while the one is cooking. Rotti's taste better when served hot straight from the tava. If storing it, to be served later, better warm it in the microwave for 20 seconds and serve it hot.

Sending this to Kids Delight - Fruits in any form, happening @ Harini's Space, an event by +Srivalli Jetti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

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Italian Piadina/Piada - Italian Flatbread

Priya_Srinivasan — Thu, 05 Mar 2015 11:10:00 +0000

I was in a big dilemma on what to make today. I had 3 choices whether to cook bazlama, Laavash or this. Bazlama turkish another leavened bread cooked, laavash again is another middle-eastern flatbread. Finally i decided to make this simple Italian flatbread and serve it along with a Indian Curry. Italian bread served with Indian curry, sounds delicious na!!!

Traditionally this is made using flour, lard/olive oil, salt and water. They are served straight from the stove with prosciutto and fontina. Since i don't have access to these cheeses, i thought of serving it with Indian cottage cheese. Prepare the filling first and then proceed to make the bread. A single piadina with the toppings is a very filling meal for a hungry person. Try it, you will definitely love it.

source here

Ingredients (Makes 6/7)

¾ Cup All Purpose flour

¾ Cup Whole Wheat flour

½ Cup Warm water

¼ teaspoon Baking soda

¼ Cup Olive oil

Salt to taste

Method

I have used my food processor to knead the dough, it can be kneaded by hand too. Take both the flours, salt and baking soda in the processor, pulse it twice to mix well.

Add water and oil to knead a smooth dough. If kneading by hand, knead about 5-8 minutes to get a soft,supple and smooth dough.

Keep the kneaded dough covered and let it rest for 30 minutes. After the resting time, divide the dough into 6-7 portions. Keep the pan on the stove in a medium flame, let it get hot. I have used my cast iron pan for this.

Now dust the working surface generously with flour, take one portion of the dough and roll it as thin as possible.
Now place the thinly rolled dough on the hot pan, keep a fork ready in your hand and prick the piadina all over, we don't want it to puff up, it should be flat.

Turn the bread and poke all over and cook for around 2 minutes on both sides, until it gets brown specks all over. Transfer it to another plate, keep it covered until you serve. Repeat the same with rest of the dough.
The Piadina has to be served warm. It is normally served with italian cheese, but i served with our very own paneer/cottage cheese subzi.

It turns a bit hard once it cools, so serve it warm. place the filling in the centre and fold it like a taco and serve immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50

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