I had been craving for stuffed flatbread (paratha) for some time as my hubby and kid bought them once a week from an Indian place. Unfortunately I couldn’t have them, as they were not gluten-free nor Candida diet friendly in any other way. Even my hubby was not quite happy as they contained oil. He had asked me for quite some time to create my own healthy gluten-free stuffed flatbread version.
- 450g (15.9oz) raw buckwheat flour
- 50g (1.8oz) chickpea (gram) flour
- Himalayan salt to taste
- 1 tsp. cumin, crushed
- 380g (13.4oz) water
Mix the batter ingredients and knead for 10
minutes. It should be a bit sticky, but not too much. If the dough
doesn’t come off your hands at all, add a bit of flour. Cover with
kitchen towel and leave to rest for 30 minutes.
Prepare filling by boiling potato cubes until soft. Drain excess water and mash. Mix in the remaining ingredients.
Divide the dough into 6 equal pieces and the filling into 6 equal portions. It is the easiest to use kitchen scale.
Flour a non-stick surface. Take one piece of
dough and first form a ball and then a thick flat circle (see video) by
patting and shaping at the same time. Roll the dough out into a large
circle (about 20-22 cm, 7.9-8.7 in. diameter).
Put one portion of filling into the centre and spread it out leaving a good 5 cm, 2 in. border.
Fold the dough into the centre making 5-6 folds around the paratha bringing the outer edge to the centre.
Gently roll the paratha again to get a circle of
about 15-16 cm, 5.9-6.3 in. diameter. Repeat with the remaining dough
balls and filling.
Fry (without oil) paratha until golden on both
sides or bake in 175°C, 350°F oven for 20 minutes flipping the parathas
at 10 minutes.
- Should you be on Candida cleanse and still can’t have starchy veggies or legumes, substitute potatoes with turnip or rutabaga mash and use buckwheat flour instead of chickpea flour.
- Try using sweet potato instead of potatoes or the mixture of both.
- A proper pastry mat comes in handy when shaping your parathas.
- If you’d love your parathas more spicy, substitute red bell pepper with finely chopped red and/or green chillies.