Name: Whole wheat flat flower bread recipe by Pradeepa Nair at BetterButter
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Yield: 4
Ingredients: Whole wheat flour 110 gm; Salt as reqd; Sugar 1 tsp; Instant yeast 1/2 tsp; lukewarm water 70-75 ml; Olive oil 1 tbsp; Paneer crumbled 100 gm; Onion 1 cut into small pieces; Capsicum 1 cut into small pieces; Tomato 1 deseeded and cut into small pieces; Coriander leaves as reqd; Turmeric powder 1/4 tsp; Chilli Powder 1/2 tsp; Garam masala 1/4 tsp

Ingredients Serving: 4

Whole wheat flour 110 gm
Salt as reqd
Sugar 1 tsp
Instant yeast 1/2 tsp
lukewarm water 70-75 ml
Olive oil 1 tbsp
Paneer crumbled 100 gm
Onion 1 cut into small pieces
Capsicum 1 cut into small pieces
Tomato 1 deseeded and cut into small pieces
Coriander leaves as reqd
Turmeric powder 1/4 tsp
Chilli Powder 1/2 tsp
Garam masala 1/4 tsp

Instructions

Heat oil in a pan. Saute onion till translucent. Add capsicum, tomato, salt and other spices and mix well.
Add crumbled paneer and coriander leaves and mix well. Allow it to cool.
Mix all dry ingredients and knead into a smooth and soft elastic dough using warm water and oil.
Keep in an oiled bowl and cover with a cling film and keep it in a warm place for it to double in size.
After it doubles in size, punch it down and divide it into two equal sized balls.
Roll out both into a thick roti of approx 8 " diameter. Keep the rolled roti on a parchment paper and spread the filling on the roti.
Cover it with the other roti. Make a cricular mark in the centre with a lid.
Make 12 slits on the edges and twist each strand.
Twist each strand. Join the ends of 2 adjacent strands and press well.
Keep it aside covered for 30-35 minutes.
Preheat the oven for 10 minutes at 180 degrees. Bake for 20 - 22 minutes or till you get a golden crust.
Apply butter and allow it to cool a bit. Enjoy it warm.

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