| | Indian Stuffed Bread 1/2 cup whole-wheat flour
1/4 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon + 1 teaspoon vegetable oil
1/4 small cauliflower, cored and grated
1/2 teaspoon grated peeled gingerroot
Pinch cayenne pepper |
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In a small bowl, combine the flours and 1/4 teaspoon of the salt. Add 2 teaspoons of the oil; with your fingers, rub the oil into the flour mixture. Add up to 1/4 cup warm water, a little at a time, mixing with your fingers until the mixture forms a dough. Knead the dough in the bowl until soft and pliable, 8-10 minutes. Let stand in a warm place about 30 minutes. In a medium nonstick skillet, heat the remaining 2 teaspoons of oil. Add the cauliflower; cook, stirring as needed, until softened, about 5 minutes. Remove from the heat; stir in the ginger, the remaining 1/4 teaspoon of salt and the cayenne. Form the dough into four 4" patties; place the cauliflower mixture in the center of each. Close the dough around the filling and flatten. Dust a work surface with a little flour. Roll each stuffed patty into a 6" round. Spray a small nonstick skillet with nonstick cooking spray; heat. One at a time, cook the dough rounds until golden, about 2 minutes on each side. Makes 4 servings
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