Pumpkin Paratha (flatbread) (Edit recipe)

This flatbread with the goodness of pumpkin puree is perfect for the fall and can be used as a wrap, as roti with curries or just as a snack!

15 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	198
Fat:	3 g
Carbohydrates:	44 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	193 mg
Fiber:	7 g
Sugars:	2 g
Calculated for total recipe.

by Cook2Nourish

View original recipe

Serves: 3-4

Ingredients

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat water in a kettle or an electric kettle.
Take a large mixing bowl and add the two flours, the salt and the pumpkin puree. Stir with a spoon to mix lightly.
When the water starts boiling turn it off. Then immediately pour the water into a measuring cup and carefully add ½ cup of the water to the mixing bowl. Mix using a spatula until all the water is well mixed. You will see some dry flour left so carefully add 1 tbsp of hot water at a time until all the flour is wet. Mix well using the spatula until you see a smooth dough forming. (Make sure to add the water slowly otherwise the dough can become too sticky)
Now drizzle the olive oil on top and knead the dough using your hands until you get a smooth dough. Divide the dough into 8 equal size balls. Cover the bowl with a lid.
Heat a cast iron pan until very hot (about 5 minutes at least)
Turn heat to medium.
Take a dough ball at a time and place on a parchment sheet. Roll the dough using a rolling pin into a 4-5 inch round. Take the parchment sheet and carefully flip it onto your other hand so that the paratha easily slides into your palms. Place the paratha on the hot pan.
Cook for about 1 minute and then flip. Continue cooking for another minute and flip again. Apply oil slightly and flip again in 30 secs. Transfer to a plate.
Continue cooking all parathas in the same way.

Notes

1. Make sure the pumpkin puree is at room temperature. Do not use cold or frozen pumpkin puree in this recipe as the dough will not come together properly. 2.Add the hot water slowly otherwise you will get a sticky dough and you will find it hard to roll. 3. If your dough does get sticky, add extra cassava flour and oil until you can make it smooth. 4. Cook all the parathas in one go. You cannot use leftover dough as it will get sticky and you will not be able to roll. 5. You can refrigerate the parathas for unto 4 days. You can also freeze them by placing layer of parchment between each paratha to avoid them sticking to each other.