SPICED INDIAN FLATBREAD

I love Indian food! Since restaurant food in general is typically too high in oil, salt, and sugar for my tastes, I am always on the lookout for recipes I can make at home. This recipe is a total winner...very delicious and even my non-vegan husband loved them.

“Vegan Richa” blog has a lot of wonderful Indian inspired recipes which I modify when needed to make them compliant with how I eat. You can find this recipe here: MASALA PARATHA (SPICED INDIAN FLATBREAD YEASTFREE)

Here's an 11 minute video excerpt by Dr. Michael Klaper called "Salt, Sugar & Oil: What's The Problem?" so take a listen to learn.

See the last picture to find out how I store fresh cilantro so it lasts longer.

What I did differently:

-Did not have fresh cauliflower so used 1/4 cup frozen riced cauliflower. I defrosted it and squeezed out the excess water. After squeezing it weighed 18 grams

-Used peeled russet potato, after cubing and measuring it weighed 113 grams

-Spinach after squeezing out excess moisture weighed 11 grams

-1/4 cup cilantro weighed 9 grams

-My hemp seeds were shelled (hemp hearts)

-My piece of ginger weighed 5 grams

-Added the optional dried fenugreek leaves

-Used cumin seeds since did not have carom seeds

-Reduced the salt

-Instead of oil added 2 TBSP mashed ripe avocado (27 grams)

-For the flour I used 1/2 cup all purpose and 1 1/4 cup (150 grams) white whole wheat

-At step 4 I added 1 additional TBSP water

-My dough balls weighed 39-40 grams each and when rolled out were about 5 x 4 1/2 inches

-Cooked the flatbreads in a ceramic skillet so did not use any oil. I started on medium high heat but once my pan was hot, they cooked in 2 minutes and I turned the heat down a bit.

When I buy fresh cilantro I cut off the ends like I would flowers, place in a glass of water, and keep covered in the fridge.