Indian Style Bread Stuffed with Paneer
14 oz. paneer, break into coarse crumbs with help of fork or using your fingers
1 jalapeno, finely chopped (deseed if less heat is preferred)
1 tablespoon ginger, finely minced
2-3 tablespoon cilantro, finely chopped
½ teaspoon cumin powder
½ teaspoon red chili powder
¼ teaspoon black pepper powder
Salt as per taste
1 ½ cup whole wheat flour
½ cup all-purpose flour
(If you want you can use 2 cups of whole-wheat flour and completely omit all-purpose flower)
1 cup water, lukewarm (little more/less as needed)
¼ teaspoon salt
1 tablespoon oil
Oil for frying the bread
Prepare the dough
In a large bowl sieve the flour/flours, add salt to it and mix well. Add oil and about ¾ cup of water and start mixing the dough, stir lightly with fingers in a circular motion till the flour start to gather. If the dough feels very dry and hard/firm to touch add little more water, a tablespoon at a time or add 1-2 tablespoons of more flour if the dough looks too sticky.
Knead the flour until you have soft and pliable dough that does not stick to your fingers. You can put little oil on your hand while kneading the dough to help with kneading. Cover with plastic wrap and let the dough rest for minimum 1 hour at room temperature. If keeping for longer period store the dough in refrigerator and make sure to bring it back to room temperature before using it.
Prepare the filling
Mix all the filling ingredient in a bowl till everything looks well combined. Keep aside.
Making the bread
When ready to make the bread, heat a griddle over medium-high heat.
Divide the dough into 8-10 equal-sized balls and start working with each ball at a time.
Take some dry flour in a plate to help with rolling out the dough. Place a ball of dough in the dry flour and gently flatten it with the help of finger.
Transfer the ball to a clean, smooth and flat surface and start rolling with the help of a rolling pin into approx. 4-5 inch circle of uniform thickness (while rolling if the dough sticks to the surface or rolling pin, dust it and the surface lightly with the dry flour.
Now put 2-3 tablespoons of the filling in the center of the rolled out dough and gather the edges of the dough disc and bring them up, pleating them over the filling making a parcel. Pinch out the excess dough on the top to ensure the parcel is tightly closed.
Place the filled parcel in the dry flour and gently flatten it with fingers. Once again place the flatten disc on the rolling surface and roll it into a 6-7 inch disc with equal thickness. Make sure to do this step gently so the filling does not come out.
Place the rolled out bread on the heated griddle and cook on medium heat till little brown spots starts appearing on the side touching the griddle 1-1 ½ minutes. Flip the bread and cook till the other side also get the spots.
Finally drizzle little oil on the griddle along the side of the bread and fry for few more seconds on each side until the dough is completely cooked and gets a lightly browned.
Serve hot with a choice of dip, pickle or chutney.
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