Here's another Indian flat bread recipe. Radish has many health benefits. I cook it for one main reason that
it is good for eliminating gastric complaints. For it's smell, not many prefer to have it. This is a very tasty method to have it.
You can have the parantha as is, or you can have it with achar / pickle and curd, or you can even have it with ketchup. It tastes amazing with literally anything.
I usually mix dough overnight if I have to make it for breakfast and keep it covered outside in winters and in summers, I store it in an airtight box and keep it in the fridge and before making paranthas, I microwave the dough for few seconds to make it to room temperature. You can also keep it outside for few hours after refrigeration, to get it to room temperature. But preparing the dough 8-12 hrs before really makes the flat bread softer and it just melts in the mouth. If you cannot prepare it way before, you can prepare the dough half an hour before too.
Fold the dough over the stuffing as shown in the top left picture and cover it completely with dough as shown in bottom left picture. Now dust the stuffed dough ball as shown in top right picture and press it flat, as thin as possible making sure not to tear it apart. You can have the paranthas thick too, but I prefer them thin.
Now for cooking them on the flat pan, in picture 1, the flat bread has been just spread on the pan.
In picture 2, you can see there are few spots or dots seen. That is when you flip to the other side.
In picture 3, you see the other side of the flat bread. It is swelling a bit. Once the other side is also cooked, turn it back. Keep turning till both the sides are done well. Make sure not to burn the parantha or over cook it as it turns hard when it is burnt or over cooked.
So, that is it !!!!!!!! Hope you guys would make it soon and let me know how it came out.
Till the next post, happy cooking and stay healthy.